Pumpkin Spice Muffins - Gluten-Free & Dairy-Free Recipe #195106
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 "Recipe #189120" 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.
35 min | 15 min prep
24 muffins
- 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
- Preheat oven to 350°F
- Mix all dry ingredients in a large bowl.
- Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
- Whisk all ingredients until combined and smooth.
- Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
- Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 195106 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars