During the fall harvest enjoy tender pumpkin muffins subtly spiced with cinnamon and ginger.
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2 cups Gluten-Free Flour Blend (see below)
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup Land O Lakes® Butter, melted
1/2 cup mashed cooked pumpkin
1/3 cup buttermilk
2 large Land O Lakes® Eggs, slightly beaten
*Substitute canned pumpkin.
**Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes.
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.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
This spooky collection of gluten-free Halloween recipes is full of treats, no tricks. Enjoy festive gluten-free cookies, muffins and bars that are sure to make your Halloween even happier.