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Pumpkin Muffins

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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!

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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.

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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! :)

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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!!!!!!!!!!!!!!!

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

http://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.

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

http://www.glutenfreeforum.com/index.php?showtopic=49118

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.

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

http://www.glutenfreeforum.com/index.php?showtopic=49118

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

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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.

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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!

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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

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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 ;)

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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!

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

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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

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