Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Pumpkin Muffins

freeatlast

Recommended Posts

freeatlast Collaborator
freeatlast
Posted

Hi everyone. I LOVE pumpkin muffins this time of year and even bought a mini-8 loaf pan about 4 yrs. ago that I have never used. Would love to bake some this year to give away as Christmas presents.

Does anyone have a favorite gluten-free recipe that I could use for this purpose? I am not particularly fond of Betty Crocker's cake mix even though the pumpkin muffin recipe sounds good on another thread.

Does anyone have a "from scratch" gluten-free pumpkin muffin recipe that is really moist and delicious?

Thanks so much for any help on this!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

I haven't tried pumpkin yet, but I've had great success this fall with taking regular muffin recipes and substituting Carol Fenster's sorghum flour blend and adding the amount of xanthan gum that the xgum package recommends for muffins. Every one that we've tried has come out good.

Frances03 Enthusiast
Frances03
Posted

I would love a recipe too! I am right this second baking a batch of gluten full muffins that I had in the pantry, just to get them baked and out of the house. But I will not be eating any of them, so I would love to have a recipe for muffins I could eat! Hope someone posts one! :)

Mtndog Collaborator
Mtndog
Posted

I LOVE my pumpkin bread and the recipe is also good for muffins. Here's the recipe I use:

Downeast Maine Pumkin bread

* 1 (15 ounce) can pumpkin puree

* 4 eggs

* 1 cup vegetable oil

* 2/3 cup water

* 3 cups white sugar

* 3 1/2 cups Pamela's baking mixture (has flour, baking soda and baking powder already in it)

* 1 1/2 teaspoons salt

* 1 teaspoon ground cinnamon

* 1 teaspoon ground nutmeg

* 1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. (YOU COULD DO MUFFIN TINS)

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

The baking time may be different for muffins.

It's SO yummy, moist and I want some NOW!!!!!!!!!!!!!!!

tarnalberry Community Regular
tarnalberry
Posted

Here's my pumpkin bread recipe that works for muffins:

https://www.celiac.com/gluten-free/index.ph...ost&p=44466

You don't have to use all those flours - you can just use a couple (though I wouldn't make soy a main flour). It'll change the taste, but everyone's taste varies significantly.

purple Community Regular
purple
Posted

Here is my converted recipe...it has less fat and sugar than most recipes but tastes amazing:

Open Original Shared Link

To make muffins just reduce the time and test with a toothpick. I make some with chocolate chips...oh so yummy!

If you are interested I also have recipes for: sour cream chocolate, lemon yogurt poppyseed, oatmeal chocolate chip, and peanut butter cup.

nasalady Contributor
nasalady
Posted
Here is my converted recipe...it has less fat and sugar than most recipes but tastes amazing:

Open Original Shared Link

To make muffins just reduce the time and test with a toothpick. I make some with chocolate chips...oh so yummy!

If you are interested I also have recipes for: sour cream chocolate, lemon yogurt poppyseed, oatmeal chocolate chip, and peanut butter cup.

IF we're INTERESTED? Are you kidding????

Pleeeease post them all! :D

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


freeatlast Collaborator
freeatlast
Posted
  • Author

Thanks everyone!!!! All suggestions sound great. I found my mini-loaf pan and it actually makes 8 mini-loaves!!!! So, sorta like an XL muffin, I suppose :)

Missy's mom: I love the sorgham flour blend, also. Will try that in Purple's recipe b/c I, too, bake with as little sugar/fat as possible while still retaining the flavor.

Purple: I'm going to try your version for the above reasons. Will have to adjust the baking times, though.

Frances03 Enthusiast
Frances03
Posted
If you are interested I also have recipes for: sour cream chocolate, lemon yogurt poppyseed, oatmeal chocolate chip, and peanut butter cup.

I'm interested!! I am going to buy all new muffins pans just so I can start trying all these recipes!

Juliet Newbie
Juliet
Posted

I found this recipe somewhere on the internet, and I just love it! They always taste great. I normally use Pamela's mix for the baking mix, and then omit the baking soda. I also like to add pecans, but that's just me:

Pumpkin Spice Muffins

purple Community Regular
purple
Posted
I'm interested!! I am going to buy all new muffins pans just so I can start trying all these recipes!

I will start a new thread so as not to highjack this one...then everyone can post their muffin recipes on it ;)

Swimmr Contributor
Swimmr
Posted
I LOVE my pumpkin bread and the recipe is also good for muffins. Here's the recipe I use:

Downeast Maine Pumkin bread

* 1 (15 ounce) can pumpkin puree

* 4 eggs

* 1 cup vegetable oil

* 2/3 cup water

* 3 cups white sugar

* 3 1/2 cups Pamela's baking mixture (has flour, baking soda and baking powder already in it)

* 1 1/2 teaspoons salt

* 1 teaspoon ground cinnamon

* 1 teaspoon ground nutmeg

* 1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. (YOU COULD DO MUFFIN TINS)

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

The baking time may be different for muffins.

It's SO yummy, moist and I want some NOW!!!!!!!!!!!!!!!

Pamela's is my hero!!!! I use it for EVERYTHING...for batter, pancakes, waffles...my husband LOVES them too and he's not a Celiac!

Thankyou for this recipe!

  • 2 weeks later...
freeatlast Collaborator
freeatlast
Posted
  • Author

Purple, I tried your pumpkin muffins and they were great! Thanks for the link :)

purple Community Regular
purple
Posted
Purple, I tried your pumpkin muffins and they were great! Thanks for the link :)

You are welcome, I am glad you enjoyed them and pumpkin is sooo good for you too! ;):D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,382
    • Most Online (within 30 mins)
      7,748
    victimm
    Newest Member
    victimm
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • lauramac
      COVID19 and getting glutened

      By lauramac · Posted

      I was diagnosed with Celiac Disease abput 10 years ago. When I was initially diagnosed my only "symptom" was persistently low iron (that occasionally dipped into anemia). After diagnosis,  over time, I started to develop symptoms when exposed to gluten--they have been overall relatively minor, but have increased over time (and yes, I realize my guts are likely being wrecked regardless of the symptoms) on the rare occasions I've been exposed to gluten. I had COVID19 last week (now testing negative) and was glutened last night (never trust anything labeled gluten-free in a mixed environment). I had my traditional symptoms (sharp gas pains, burping, nausea, stomach ache) but they were accompanied by new, more intense symptoms (muscle cramps all over my body--feet, calves, biceps, neck, shoulders, jaw, abdomen, I'm still sore today and cold sweats). I spent about 6 hours writhing before I felt well enough to get up.  I have been told by my allergist that COVID19 can cause your immune system to hyper react. I'm wondering if that's what happened here.   Has anyone else had experience getting glutened post COVID19? Relatively shortly after recovering from COVID19? Was it a more extreme reaction or same? I can't seem to find any articles on this, so I thought I'd ask the community.  Thank you!
    • Rogol72
      Draft gluten-free ciders… can they be trusted ?

      By Rogol72 · Posted

      A friend of mine is in the bar trade most of his life and has never heard of lines being mixed for different type of beers and ciders. Better to stick with cans.
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      Thanks very much for confirming my suspicion @Scott Adams! That helps a lot because I'm really trying to track down and get rid of these sources of cross-contact and so I'm going to just rule out the draft ciders and hope that helps. Also @Rogol72 its nice to hear you haven't had a problem on that side of the pond - draft cider lines being used for cider only certainly sounds like the right way to do it, but I think that must not always be practiced over here! 
    • Zuma888
      Gluten challenge and Hashimoto's Thyroiditis

      By Zuma888 · Posted

      I didn't ask a doctor about this actually. I did ask several doctors a long time ago and they told me gluten has nothing to do with hashimoto's. One of them told me to do a gluten challenge to test for celiac, but at the time I was in graduate school so couldn't afford to be even more ill than I was. If you have the symptoms, I really don't advise you to do a gluten challenge. It messed me up mentally and physically for months. At the same time, I benefitted from doing the challenge in the sense that it convinced me that all my symptoms were truly from gluten - even stuff like insomnia! So now I am terrified to eat gluten, whereas before I would have a little once in a while and not notice anything dramatic. 
    • Winnie-Ther-Pooh
      Gluten challenge and Hashimoto's Thyroiditis

      By Winnie-Ther-Pooh · Posted

      I am in a similar situation where I can't feasibly do a gluten challenge but have all the symptoms and I have 2 celiac genes. I'm curious if your doctor advised you to eat as if you had a diagnosis or if they were more dismissive about it. 
×
×
  • Create New...