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Gluten Free Pumpkin Muffins

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“Modified from the recipe found here: http://glutenfreegoddess.blogspot.com/2010/10/gluten-free-pumpkin-muffins.html”
READY IN:
38mins
YIELD:
12 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF. Line a 12-muffin tin with paper cupcake liners.
  2. Whisk the dry ingredients together.
  3. add Splenda and following ingredients.
  4. Beat the batter to incorporate the ingredients. If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.
  5. Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.
  6. Add a pecan half to each muffin top, if you like.
  7. Bake in a preheated oven till domed and golden- roughly 22 to 25 minutes. The muffins should feel firm yet springy to a light touch. If a wooden pick inserted into the center emerges clean- these babies are done.
  8. Cool on a wire rack. Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. This helps keep their bottoms from getting soggy.
  9. Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats.

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