Welcome to Day 1 of 31 Days of Gluten Free Recipes. Muffins are my fallback sweet and for good reason. A baker friend of mine told me once, “Allison, gluten free muffins are easy!” And I guess that is why I love them so.
Autumn is the perfect time to bring on the pumpkin and spice. So to begin our journey into 31 days of October, I am posting one of my favorite pumpkin recipes of all time. I promise no one but you will know it is gluten-free unless you decide to tell them.
Now I wish I had totally invented this one; but the original recipe which I have adapted slightly comes from one of my favorite gluten free bakers, Annalise Roberts. And truth be known I had a hard time finding anything to tweak about it. You can find her original recipe in her book Gluten-Free Baking Classics (Agate Surrey, 2nd Ed., 2009). I’ve altered the baking powder amount and changed the oil; but I do recommend using Annalise’s Gluten Free Brown Rice Flour Mix as she does in her original recipe. I have used both canned pumpkin puree and freshly baked puree with great results.
As with many gluten-free baking recipes, the ingredients will be mixed dry together and wet together and then combining the dry with the wet.
Hope you enjoy these. Do you have a favorite pumpkin muffin recipe? I’d love to hear your versions below.
Southern Girl at Heart
- 1¾ cup Brown Rice Flour Mix (See Note below or use Authentic Foods GF Classical Blend)
- 1 cup granulated sugar
- 1 teaspoon Baking Soda
- ¾ teaspoon xanthan gum
- ¾ teaspoon Celtic Sea Salt (or Kosher salt of your choice)
- 1 teaspoon Baking Powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- ¼ cup water
- ⅓ cup plus 2 Tablespoons grapeseed oil
- 2 Tablespoons molasses
- 1 cup pumpkin puree
- Prepare 12 muffin tins with liners.
- Preheat oven to 375 degrees (F)
- In a medium mixing bowl whisk together all of the dry ingredients - GF flour blend, sugar, soda, xanthan gum, salt, baking powder and spices.
- In another mixing bowl, whisk together the wet ingredients - eggs, water, grapeseed oil, molasses and pumpkin.
- Stir the wet ingredients into the dry ingredients until blended. A spoon works well and there is no need to use a mixer.
- Divide the batter evenly into the lined muffin tins.
- Bake for 18 to 20 minutes or until a toothpick inserted into the biggest muffin comes out clean.
- Cool slightly in the muffin pan and then transfer to a wire rack to cool.
- Serve warm with fresh butter or enjoy at room temperature or chilled.
- Store leftovers in an air tight container or zipper baggie for several days in the refrigerator. Or wrap individually with clear plastic wrap and then place in a freezer bag or container and store in the freezer.
(Originally posted on 10-1-14)