Spiced Pumpkin Muffins (Gluten-Free Recipe)
Spiced Pumpkin Muffins (Gluten-Free Recipe)
During the fall harvest enjoy tender pumpkin muffins subtly spiced with cinnamon and ginger.
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10 min
Prep Time
30 min
Total Time
12
muffins Ingredients
2 cups Gluten-Free Flour Blend (see below)
23 cup firmly packed brown sugar
13 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
14 teaspoon baking soda
14 teaspoon ground ginger
12 cup Land O Lakes® Butter, melted
12 cup canned pumpkin
2 large Land O Lakes® Eggs, slightly beaten
*Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes.
How to make
-
STEP 1
Heat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup or grease cups. Set aside.
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STEP 2
Combine all ingredients except butter, pumpkin, buttermilk and eggs in bowl.
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STEP 3
Combine all remaining ingredients in another bowl. Stir into flour blend mixture just until moistened.
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STEP 4
Spoon batter into prepared muffin pan. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.
Tip #1
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
250 Calories
9 Fat (g)
50 Cholesterol (mg)
410 Sodium (mg)
41 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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