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Gluten-Free Pumpkin Muffins

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Gluten-Free Pumpkin Muffins

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Gluten-Free Pumpkin Muffins Recipe Gluten-Free Pumpkin Muffins Recipe

Spicy, wet, and fluffy — those are a great breakfast muffin.

Note: you should use a stand mixer or electrical hand mixer to arrange the batter for those cakes; blending by means of hand does not do an intensive sufficient activity.

At a look

Prep
Bake
Total
Yield
12 cakes

Nutrition knowledge

Ingredients

  • three huge eggs
  • 2 tablespoons molasses
  • 1 can (15 oz.) pumpkin purée
  • 1 three/four cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour mix*
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup cushy butter
  • *See recipe for this mix underneath.

  • three huge eggs
  • 1 ½ oz. molasses
  • 15 oz. canned pumpkin purée
  • nine 1/four oz. King Arthur Gluten-Free Multi-Purpose Flour or 7 7/eight oz. brown rice flour mix*
  • 7 oz. sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • four oz. cushy butter
  • *See recipe for this mix underneath.

  • three huge eggs
  • 43g molasses
  • 425g canned pumpkin purée
  • 262g King Arthur Gluten-Free Multi-Purpose Flour or 7 7/eight oz. brown rice flour mix*
  • 198g sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 113g cushy butter
  • *See recipe for this mix underneath.

Instructions

  1. Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
  2. Whisk in combination the eggs, molasses, and pumpkin purée. Set apart.
  3. Whisk in combination the gluten-free flour or brown rice flour mix, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
  4. Add the cushy butter, blending with an electrical mixer till flippantly crumbly. The aggregate will seem like coarse sand.
  5. Add the egg aggregate a little at a time, beating smartly with an electrical mixer after every addition. Beat for 1 to two mins, till the combination is fluffy.
  6. Scoop the batter into the ready pan, mounding the cups complete. The batter will upward push above the extent of every cup; that is superb.
  7. Let the cakes leisure for 10 mins.
  8. Bake the cakes for 22 to 25 mins, till the center springs again when calmly touched. Remove from the oven and let leisure for five mins prior to putting off from the pan. Best served heat.
  9. Yield: 12 cakes.
  10. *Make your individual mix

    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which contains components that scale back the grittiness now and again present in gluten-free baked items. Our flour additionally will increase the shelf lifetime of your treats, conserving them recent longer.

    The following make-at-home mix, that includes stabilized brown rice flour, works beautiful smartly when substituted; and it tastes higher than a mix the use of common brown rice flour.

    Whisk in combination 6 cups (28 1/2 oz.) King Arthur stabilized brown rice flour; 2 cups (10 three/four oz.) potato starch; and 1 cup (four oz.) tapioca flour or tapioca starch. Store hermetic at room temperature. Note: You can exchange white rice flour for the brown rice flour if you happen to like; it is going to make your baked items grittier (except you arrange to discover a finely floor model).

Nutrition Information

  • Serving Size1 muffin, 100g
  • Servings Per Batch12
Amount Per Serving:
  • Calories252
  • Calories from Fat49
  • Total Fat9g
  • Saturated Fat5g
  • Trans Fat0g
  • Cholesterol73mg
  • Sodium193mg
  • Total Carbohydrate40g
  • Dietary Fiber1g
  • Sugars20g
  • Protein3g

* The vitamin knowledge equipped for this recipe is made up our minds by means of the ESHA Genesis R&D device program. Substituting any components might exchange the posted vitamin knowledge.

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