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Yummy Gluten Free Pumpkin Muffins
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 45 min
- Servings
- 24.00 - serving(s)
Categories
- Muffins
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Gluten-free
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Yummy Gluten Free Pumpkin Muffins brings together 3 cups pumpkin puree (not the pie filling stuff, just pumpkin), 1/3 cup olive oil or 1/3 cup vegetable oil, 3 eggs in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 24 servings.
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Ingredients
- 3 cups pumpkin puree (not the pie filling stuff, just pumpkin)
- 1/3 cup olive oil or 1/3 cup vegetable oil
- 3 eggs
- 1 cup honey
- 1/2 cup sugar or 1/2 cup sucanat
- 4 cups gluten-free flour, mix
- 3 teaspoons baking powder
- 3 teaspoons xanthan gum
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons pumpkin pie spice
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Instructions
Preheat oven to 350° and grease muffin tins.
Whisk together the pumpkin, oil, eggs and sugar.
In a separate bowl, mix together the rest of the ingredients.
Stir the wet ingredients into the dry ones, just until combined.
Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.
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