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.
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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 have made this recipe twice in three days. The first time, I made a batch and tried a muffin the next day. Pretty good, a little crumbly. Later that day, my husband asked what "this bowl of melted butter" was doing in the microwave. Uh oh..... I forgot to put it in the mix! So, today I made a new batch WITH butter, an a little more apple pie spice and cinnamon. YUM! I made the batch for my gluten intolerant grandson, but the rest of us are eating them up !!!
These muffins tasted good but did not turn out like the picture or like muffins are generally. The "better" was thick, more like a dough, and the finished product was more like a cake ball than a muffin. I tried the recipe once and thought I had done something incorrectly because they turned out this way but I tried again and had the same result. I am fairly certain that I followed the recipe as instructed. I have no idea what went wrong. I was so excited about these but sadly I'll have to keep searching for a gluten free pumpkin muffin recipe.
Can these be made using All purpose gluten-free flour? or do I need to add Xanthum gum no matter what? Thanks!
Brilliant recipe first adventure into gluten free and now the possibilities are endless thank you
The taste is really good and the texture is great the first day. After that the muffins were extremely dry and crumbly in texture.
I revisit this recipe again and again. They are the yummiest muffins.Today I substituted COLD almond milk AND 1 tsp. of vinegar for the buttermilk to make the muffins dairy free as well. Worked like a charm!Add the vinegar (I used white vinegar) to the almond milk, give it a slight stir, and leave it in the fridge for about a half hour. Then continue with the recipe as usual.
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.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3316
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We recently developed a recipe for a Yule Log Cake for our 2014 Holiday Brochure. In my family, our holiday traditions revolved around cut-out cookies; a Yule Log was never part of the mix. So I was intrigued and did a little bit of research to see what this was all about. More ...
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