Pumpkin Spice Muffins - Gluten-Free & Dairy-Free

From: organic girl in lompoc

On Dec 16, 2008

These are very good. For the 2 1/2 cups of of gluten free flour I used 1/2 c rice flour,1/2 c almond flour, 1/2 oat flour, 1/4 c each tapioca and potato flour and 1/4 each sorguhm and sweet rice flours. Sounds like alot of flours but the combination turned out wonderful. I added GF chocolate chips to half and they were especially good. Highly recommend..

From: Suzy mom to 2

On Nov 29, 2008

These are fabulous! My eldest who doesn't like pumpkin refused to taste them at first, but then ate three :0)) I used almond meal instead of coconut, and honey instead of maple leaf syrup because we ran out of those, and even so the recipe worked out amazingly: you'd never guess they are gluten free.

From: Chef #602799

On Oct 2, 2007

THIS IS A WONDERFUL RECIPE!!! The BEST gluten free muffins I've made since going GF. Perfect texture and taste, and EASY EASY EASY to make. I didn't even break out my mixer, did the whole thing by hand. I've used Pamela's Ultimate for the baking mix and never been dissapointed (although i do sift out the little almond husk pieces from the Pamela's). SOOOOO GOOD! I'm going to try to make a vegan version this weekend...

From: Chef #1169095

On Feb 22, 2009

Awesome gf muffin recipe. I use 2 cups brown rice flour and 1/4 cup sorghum flour and 1/4 cup sweet brown rice flour along with the coconut flour and 3 tsp xanthan gum. I also added half a banana because my can of pumpkin only had 14 oz. I made half with choc. chips for a treat. I baked them in mini muffin tins, as I find that the have a nicer texture that way, and the kids love them. Thanks, these are a gf staple around our house.