Gluten Free Pumpkin Muffins

Name: Gluten Free Pumpkin Muffins
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 12 dozen
Ingredients: 1/2 cup sorghum flour; 1/2 cup millet flour; 1/2 cup almond flour; 1/2 cup tapioca starch or 1/2 cup potato starch; 1 teaspoon glucomannan; 1/4 cup psyllium, powder; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1 teaspoon xanthan gum; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon nutmeg; 1 1/3 cups packed Splenda brown sugar blend; 1 cup pumpkin puree (canned pumpkin is fine); 1/3 cup light olive oil; 2 free range organic eggs, beaten; 1 tablespoon vanilla extract; 1/4 teaspoon vinegar; 1/2 cup cashew milk; 1/2 cup raisins or 1/2 cup chocolate chips, as you prefer

Submitted by jcrozier

"Modified from the recipe found here: http://glutenfreegoddess.blogspot.com/2010/10/gluten-free-pumpkin-muffins.html"

Download

Ready In:: 38mins
Ingredients:: 21
Yields:: 12 dozen

ingredients

¹⁄₂ cup sorghum flour
¹⁄₂ cup millet flour
¹⁄₂ cup almond flour
¹⁄₂ cup tapioca starch or 1/2 cup potato starch
1 teaspoon glucomannan
¹⁄₄ cup psyllium, powder
1 ¹⁄₂ teaspoons baking powder
1 teaspoon baking soda
¹⁄₂ teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¹⁄₂ teaspoon nutmeg
1 ¹⁄₃ cups packed Splenda brown sugar blend
1 cup pumpkin puree (canned pumpkin is fine)
¹⁄₃ cup light olive oil
2 free range organic eggs, beaten
1 tablespoon vanilla extract
¹⁄₄ teaspoon vinegar
¹⁄₂ cup cashew milk
¹⁄₂ 1/2 cup raisins or 1/2 cup chocolate chips, as you prefer

directions

Preheat oven to 350ºF. Line a 12-muffin tin with paper cupcake liners.
Whisk the dry ingredients together.
add Splenda and following ingredients.
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.
Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.
Add a pecan half to each muffin top, if you like.
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.
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.
Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats.