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Home » Recipes » Pumpkin Muffins - Gluten Free
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Pumpkin Muffins - Gluten Free

Gluten Free!

Directions

Preheat oven to 350°F. Spray standard 12-muffin pan with cooking spray or use paper liners.
Combine pumpkin, maple syrup, molasses, oil, egg (or tofu), and vinegar in large mixing bowl. Beat on low until very, very smooth, about 1 minute.
Combine remaining ingredients (except nuts) and add to pumpkin mixture. Blend at low speed until moistened. Stir in nuts. Transfer batter to prepared pan (use spring-action ice cream scoop for uniformly-sized muffins) and bake for 25-30 minutes or until firm.
Cool in pan on wire rack for 10 minutes. Remove from pan and cool on wire rack. Makes 12 muffins
*Egg Alternative: Use 1/2 cup silken tofu, blended until smooth.
Pumpkin Muffins - Gluten Free

Rating

*****

Products Used in this Recipe

Baking Aids
Pecan Halves

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Gluten Free
Garbanzo Bean Flour

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Gluten Free
Potato Starch

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Gluten Free
Tapioca Flour

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Gluten Free
Xanthan Gum

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Baking Aids
Sea Salt

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Gluten Free
Baking Powder

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Gluten Free
Baking Soda

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Ratings & Comments (5)

5 Stars  100%  5
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

5 Reviews

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*****
Liz October 30, 2012
These were amazing! My kids and I loved them!
*****
Lay January 28, 2014
Can we have more alternatives.. Molasses ? Xantham gum? Tapioca flour?
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Bob's Red Mill January 29, 2014
Lay, please check your email regarding possible substitutions.

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Mindy November 27, 2014
I have a lot of BRM gluten-free products. I saw a recipe on one of your bags of flour (either brown rice or teff) for teff muffins. Could I use that recipe for muffins and add the above ingredients to make them pumpkin?
*****
Bob's Red Mill December 1, 2014
We have not tested this preparation method, but you may be able to alter the Teff Muffins recipe mimic this one. When doing so, keep in mind that there is a significant difference in liquids. To adjust this, try using the canned pumpkin in place of the oil in the Teff Muffins recipe.

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