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    Scott Adams
    Scott Adams

    By 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.

    Celiac.com Sponsor (A12):
    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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    Guest Sue Andeerson

    Guest Sue Andeerson

    Posted

    You have some great recipes.

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    Guest Deb

    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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    Guest genie

    Guest genie

    Posted

    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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    Guest Debra Odekirk

    Guest Debra Odekirk

    Posted

    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

    Scott Adams
    scott_adams_dotcomer.webp

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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    This recipe comes to us from A.J. McEvoy
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    Scott Adams
    Dry Ingredients:
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    1 teaspoon xanthan or guar gum
    1 tablespoon baking powder
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    2 teaspoons orange peel, fresh or dried
    ¼ cup brown sugar
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