- 12
Ingredients
- 1 cup Carla's Gluten Free All-Purpose Flour Blend Recipe
- 1/2 teaspoon gluten-free baking powder
- 1/3 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup dark brown sugar
- 1 large egg
- 1/2 cup 100% pure pumpkin puree
- 1/4 cup cooking oil
- 5 Tablespoons milk of choice
- 1/2 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts or walnut baking pieces (optional)
Preparation
Step 1
Preheat oven to 350F°. Oil a 12-cup muffin pan with gluten-free oil spray or neutral-flavored cooking oil; and set aside.
In a medium-sized bowl, whisk the flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until thoroughly combined; and set aside.
In the bowl of your electric mixer, beat the brown sugar and eggs fluffy, about 4 minutes.
Add pumpkin puree, oil, and milk; and beat until creamy.
Add the vanilla and beat on low until combined.
Add the flour mixture and beat on medium speed just until smooth.
Using a rubber spatula, fold in walnut pieces.
Distribute the batter between the 12 cups; and bake on the center rack for about 18 minutes or until a toothpick or skewer inserted in the center comes out clean.
Remove muffins from pan and transfer them to a wire rack to cool completely. (If desired, push cubes of roasted or boiled/tender pumpkin cubes into warm/hot muffins for garnish.)
Once cool, dust with confectioners' sugar or frost with your favorite frosting. I enjoy Gluten Free Cream Cheese Frosting.