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Gluten Free Pumpkin Muffins

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libbys pumpkin muffins

Ingredients

  • 3 cups gluten free flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups evaporative cane juice
  • 1 can (15 ounces) Pure Pumpkin
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water or orange juice

Instructions

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags. FOR 72 MINI MUFFINS: PREPARE as above; filling 3/4 full. Bake for 15 to 17 minutes. FOR 12 JUMBO MUFFINS: PREPARE as above; filling 3/4 full. Bake for 33 to 36 minutes.

modified recipe from libby’s website