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  • Scott Adams
    Scott Adams

    Pumpkin Muffins (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Sue Shouldis.

    Directions:
    Put about 3 eggs in a bowl, whip them with a whisk, add a 15 oz. can of pumpkin and ½ cup of sugar.  Blend it in, then add a 1 ½ cups of milk, blend until smooth.  Add enough gluten-free flour mix (below) to form a loose but not thin batter (about 3 ½ to 4 cups) .  Either spoon into muffin tins or pour entire mixture into an oblong sheet cake pan.  Bake at 350F for 45 min. to 1 hour.  It should be done when it springs back and is a bit brown on top.  The muffins are very moist.

    Gluten-Free Flour Mix:
    3 cups of rice flour (white or brown)
    1 cup of sorghum,
    ½ cup tapioca,
    ½ cup potato flour,
    5 teaspoons of baking soda,
    3 teaspoons of xanthan gum,
    3 teaspoons of soda,
    5 teaspoons of salt,
    5 tablespoons of sugar.


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    I tried this recipe today and was quite disappointed with the results. From the outside, the muffins looked wonderful, but the interior was very pudding-like, and just wouldn't set, no matter how long I left it in the oven. Considering how horribly expensive these ingredients are, I was especially disappointed with my results.

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    Should of read the ratings, not a good recipe. Why is there 5 tsp of baking soda and 3 tsp of soda? ????? A waste of product since the flour mix is not all used up in this recipe and I don't won't to use it for something else as to not wast another recipe.

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    I tried this recipe today and was quite disappointed with the results. From the outside, the muffins looked wonderful, but the interior was very pudding-like, and just wouldn't set, no matter how long I left it in the oven. Considering how horribly expensive these ingredients are, I was especially disappointed with my results.

    Hi. I corrected the 5 tsp soda to 5 tsp baking powder. I think that is what Sue meant. I also accidentally mixed this dry mix with the wet ingredients of another recipe for pancakes and the pancakes came out great. I have used my recipe mistake for a few years on my daughter with celiac. I know this diet is expensive and frustrating.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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