Friday, October 14, 2016

Gluten Free Pumpkin Muffins

I have been eating gluten free since 2012 due to Celiac like symptoms. Since I like to bake and often can't find muffins, cookies, etc. that I like I make my own. Since it is fall I decided to make Pumpkin Muffins.

Gluten Free Pumpkin Muffins
2 1/4 c. Gluten Free Flour - I use Trader Joe's Gluten Free All Purpose Flour
1 1/2 c. Sugar
1 1/2 tsp. Baking Soda
3/4 tsp. Salt
1 can Pumpkin
3/4 c. Oil
3 Eggs
3/8 c. Water
1/4 tsp. Nutmeg
1/4 tsp. Cinnamon
1 1/2 tsp. Pumpkin Pie Spice
1 Handful Craisins and Golden Raisins

Preheat oven to 350 degrees F.
Mix together flour, sugar, salt, and baking soda. Mix pumpkin, oil, eggs, water, and spices. Combine with dry ingredients, fold in craisins and golden raisins. Grease pan. Fill with batter. Bake for 20 - 25 minutes (22 min worked perfectly for me).

I have found that the wetter the batter is the better gluten free items stay together. 


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