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Nutrition Facts
Serving Size 1 muffins 57g Recipe makes 24 muffins) The following items or measurements are not included below: gluten-free baking mix coconut flour
Calories 150
Calories from Fat 90		(59%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 218mg		9%
Potassium 120mg		3%
Total Carbohydrate 15.0g		4%
	Dietary Fiber 0.2g	0%
	Sugars 13.2g
Protein 1.3g		2%
how is this calculated?

Pumpkin Spice Muffins - Gluten-Free & Dairy-Free

Recipe #195106 | 35 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Nov 11, 2006

This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.

24 muffins (change servings and units)

Ingredients

2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)
3/4 cup coconut flour
1 (15 ounce) can unseasoned pumpkin puree
1 teaspoon salt
1 cup vegetable oil
2 teaspoons baking soda
1 cup brown sugar or sucanat
1/2 cup maple syrup
1/2 cup water or milk
2 tablespoons pumpkin pie spice
4 eggs

Directions

1
Preheat oven to 350°F
2
Mix all dry ingredients in a large bowl.
3
Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
4
Whisk all ingredients until combined and smooth.
5
Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
6
Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

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Featured Reviews for This Recipe

From: Chef #1072020

On Oct 3, 2009

Awesome GF/DF recipe. I subbed flaxseed meal for the coconut flour for added protein. Love it!

0 people found this review helpful

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From: Chef #1387390

On Sep 18, 2009

I love these pumpkin muffins! I didn't have any coconut flour so I added linseed meal for a healthy touch and also added walnuts. The recipe was easy to follow and the texture and colour is great. I used honey instead of maple syrup as I didn't have any, but next time, i'll try the maple syrup. What a fantastic recipe! Will be making another batch soon, as I know these won't last long!

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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...

2 people found this review helpful

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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.

1 person found this review helpful

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