GF Pumpkin Muffins

12 muffins cook time 25 min

Photo by Missy T.
Adapted from goodveg.squidoo.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from goodveg.squidoo.com

Ingredients

  • Dry Ingredients:

  • 2

    c. gluten-free flour mix

  • 3/4

    c. brown sugar

  • 1/2

    c. sugar

  • 2

    tsp. baking soda

  • 1

    tsp. baking powder

  • 3/4

    tsp. xanthan gum

  • 1 1/2

    tsp. cinnamon

  • 1/4

    tsp. nutmeg

  • 1/4

    tsp. ground cloves (optional)

  • 1/2

    tsp. salt

  • Wet Ingredients:

  • 1

    c. canned pumpkin puree (not the pie mix)

  • 1/2

    c. oil

  • 1/2

    c. boiling water

  • 1

    Tbsp. Ener-G egg replacer + 4 Tbsp. warm water (equivalent of 2 eggs), beaten with electric mixer for 30 seconds

  • 1/2

    c. walnuts, chopped (optional)

  • Streusel Topping:

  • 1

    c. flour blend

  • 1/2

    c. packed brown sugar

  • 1

    tsp. cinnamon

  • Pinch of salt

  • 5

    Tb nondairy butter, cold and cut into small pieces

  • 3/4

    c. chopped toasted walnuts (optional)

Directions

1.Preheat oven to 350 degrees. Lightly grease or line a muffin pan. 2.In a large bowl, mix all of the dry ingredients together. 3.In a medium bowl, thoroughly mix the wet ingredients together. 4.Pour wet ingredients into the dry. With a wooden spoon, mix until just combined. Fold in walnuts. 5.Pour batter into the muffin pan using a cupcake scoop. Garnish with streusel topping. 6.Bake for 25-30 minutes or until knife comes out smooth when inserted. 7.Allow to cool for a couple of minutes and transfer to cooling rack.

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