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Guest j_mommy

Pumpkin Muffins...

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Here's mine...I had pumpkin muffins with chocolate chips at Starbucks prior to diagnosis, so I knew I'd love the taste. You could leave out the chocolate chips and add nuts instead.

Gluten-free Pumpkin Chocolate Chip Muffins

3 eggs

1 tablespoon gluten-free mayo

1-1/4 cups canned pumpkin

1/2 cup butter, melted

3/4 cup semisweet chocolate chips

2/3 cup Sorghum flour

Scant 1 cup Bob's baking mix

1/4 tsp baking powder

1 tsp. baking soda

scant 1/2 tsp. xanthum gum

1 cup sugar

1 tablespoon combo cinnamon, nutmeg, ginger and cloves

Three tablespoons flax meal

Preheat the oven to 350 degrees

Break the eggs into a large bowl. Whisk them until frothy.

Add the mayo, pumpkin and butter. Whisk.

Sift the flour mixes, baking powder and soda, xanthum gum, sugar and spices; add flax. Add the chocolate chips to the flour mixture, then add chips and flour to egg mixture, stirring until just blended.

Use paper (not foil) muffin cups. Fill 18 muffin cups 2/3 full with batter.

Bake for 18 minutes @ 350. Adapted from Connie Sarros

Diagnosed by biopsy 2/12/07. Negative blood tests. Gluten-free (except for accidents) since 2/15/07. DQ2.5 (HLA DQA1*05:DQB1*0201)

Son, age 18, previously delayed growth 3rd percentile weight, 25th percentile height (5'3" at age 15). Negative blood work. Endoscopy declined. Enterolab positive 3/12/08. Gene results: HLA-DQB1 Molecular analysis, Allele 1 0201 HLA-DQB1 Molecular analysis, Allele 2 0503 Serologic equivalent: HLA-DQ 2,1(Subtype 2,5) Went gluten-free, casein-free 3/15/08. Now 6'2" (Over six feet!) and doing great.

"Great difficulties may be surmounted by patience and perseverance." Abigail Adams (1744-1818) 2nd First Lady of the United States

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Pumpkin Spice Muffins


One egg

1/4 cup olive oil

1/2 cup honey

1/4 cup unsweetened applesauce

1 cup mashed, cooked pumpkin

1-1/2 gluten-free brown rice flour

1/2 cup gluten-free white rice flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup raisins

1/2 cup chopped nuts


Preheat oven to 350-degrees.

Beat egg well; add honey, oil and pumpkin. Add dry ingredients and mix well.

Stir in raisins and nuts. Fill muffin cups level.

Bake at 350-degrees degrees for 20 minutes. Rotate tins once to brown evenly.

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