As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
During the fall harvest enjoy tender pumpkin muffins subtly spiced with cinnamon and ginger.
Heat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup or grease cups. Set aside.
Combine all ingredients except butter, pumpkin, buttermilk and eggs in bowl.
Combine all remaining ingredients in another bowl. Stir into flour blend mixture just until moistened.
Spoon batter into prepared muffin pan. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.
*Substitute canned pumpkin.
**Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes.
Dietary Fiber: 1g
I'm fairly new to gluten free but these were the absolute best of anything I have baked yet. I added chocolate chips and they are wonderful and look as good as the picture.
Fantastic recipe. Really enjoyed them. I had to keep my husband and daughter away from them, they loved them too. Normally I couldn't get them to eat any of my gluten free baking.
Excellent recipe! I added an oatmeal streusel on top. Fabulous!
I made this with neck pumpkin I baked in the oven earlier this week. It works just like the canned pumpkin. I also used brown rice flour in the flour mix instead of white rice flour. These are attractive as well as tasty.
I just made these as Thanksgiving snacks and love them! I added 1 tsp of nutmeg and 1 tsp of pumpkin spice. I accidentally left out the butter, but it doesn't seem to make any difference. They are so moist :) My brother in law (who has celiacs) loved them, my father in law and husband couldn't tell they were GF. Thanks for the recipe, it's a new favorite!!
Yum! I made it lighter on the dairy, and corn free too. I had to make about 30 muffins for my son's Thanksgiving feast at school. I found this recipe to be easy and tasty. I doubled the recipe and ended up with about 36 muffins. Note that if you are doubling, the flour blend comes up about 3/4 cup short. I used brown rice flour, not white. We are dairy sensitive, so although I used the butter to avoid corn and soy in dairy substitutes, I did make the buttermilk using rice milk and lemon, as the substitution suggests. I also used guar gum instead of xanthan gum, as xanthan is derived from corn. For this substitution, use 1 1/2 times guar for the amount of xanthan that is called for, to get the right texture. I added a few cranks of fresh ground nutmeg and about 1/2 teaspoon of organic vanilla (to avoid gluten and corn). I baked them about 18 minutes and the texture was perfect. My husband, who does not need to eat GF and loves pumpkin muffins said they were great! My son, who helped me make them, all the while claiming he "does not like pumpkin," loved them too! We'll see what the class has to say! Thanks for the recipe!
I made these last night. These are the really good. I added xanithium gum to my recipe though. They were still a tiny bit crumbly but they looked really good. Some gluten free things look...not nice. They were soft in my soft and the best textured gluten free item I have ate.
This is a wonderfu recipe!!! Wouldn't have known these were gluten-free if I hadn't made them myself. Husband who has celiac and has to eat GF loved them.
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3316
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!