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GF Pumpkin Muffins

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12 muffins cook time 25 min

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Rate this recipe 4.3/5 (6 Votes)

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)

Details

Adapted from goodveg.squidoo.com

Preparation

Step 1

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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