I’m cheating on this post. It’s really just my Pumpkin Bread recipe made with gluten-free flour. I approached this recipe trial with trepidation – this is one of our favorite recipes of all time. I was afraid that it wouldn’t convert so easily.
I was wrong. There were a few quick adjustments to get the consistency right, but otherwise, these muffins are almost as good as the gluteny version. They stick to the wrapper a little more, but that was my only complaint. Next time, I will try greasing the muffin tin and skipping the paper liner.
The flour I used was Hodgson Mill’s gluten-free baking flour. It didn’t require adding any additional stabilizers like xanthan gum, and it was by far the most affordable GF flour available at our grocery store. I was pleased with the results, and I look forward to trying this flour in other recipes.
Yield: 18 muffins
- 2 cups gluten-free baking flour (I used Hodgson Mill’s Gluten-Free All-Purpose Baking Flour)
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 1/8 tsp. ground ginger
- 1/8 tsp. cardamom
- 2 cups pumpkin puree (1 can, if you are using store-bought pumpkin)
- 2 eggs
- 3/4 cup sugar
- 1/4 cup honey
- 1/4 cup vegetable oil
- Preheat oven to 350 degrees. Line muffin cups with paper or foil liners
- Mix dry ingredients (except for sugar) in a large mixing bowl.
- In a smaller bowl, combine the pumpkin, eggs, sugar, and vegetable oil.
- Add wet ingredients to dry mix. Stir gently to combine.
- Pour into prepared muffin tin. Fill each cup almost to the top – the batter doesn’t rise much.
- Bake until a toothpick comes out cleanly. Start checking around 20 minutes.