I am always searching for great gluten-free recipes and trying out my own creations too.
Granted, several are dismal failures and many gluten-free bakers will relate to this – those muffins that didn’t rise, the hockey puck cookies, the sticky and gooey cakes.
The fact is that when you start messing around with xanthan or guar gum you will most likely run into issues. Some baked goods will be too pasty or too heavy.
It is truly trial and error.
I am happy to say that this recipe only took one attempt and I had SUCCESS!
In fact, you could call these pumpkin cupcakes because they are so light and fluffy. They are spiced perfectly and would be superb with a rich cream cheese frosting but are also stunning served plain.
The muffins rose up perfectly and were simply wonderful.
The house was filled with the smell of cinnamon, nutmeg
and the comforting aroma of pumpkin.
Ready to make a dozen? Let’s get baking !
RECIPE: Gluten-Free Pumpkin Muffins
- 1 cup gluten-free flour mix (without added xantham or guar gum, leaveners or salt – a blend of brown rice, tapioca starch and potato starch works well)
- 1/2 teaspoon xanthan gum
- 3/4 cup sugar ( you can opt for coconut sugar here if you like at 1:1 ratio)
- 1 tablespoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/2 cup milk (2% is fine)
- 2 large eggs at room temperature
- 6 1/2 ounces of canned pumpkin – NOT pie filling
LINE 12 muffin cups with paper liners
IN BOWL OF STAND MIXER, fitted with paddle attachment, combine first 8 ingredients
BLEND on slow speed until you have a granular consistency
SLOWLY add in milk and blend until combined
ADD eggs and blend well, scraping down sides of bowl when needed
FOLD in pumpkin puree
FILL liners 2/3 full with batter.
BAKE 20 minutes or until toothpick inserted in center comes out clean
LET cool in pan 5 minutes then transfer muffins to cooling rack to cool completely