These muffins are the best gluten free muffins that I have ever had. Actually, they are the best pumpkin muffins I have ever had. Including wheat. The texture is perfect, they are moist, they are GOOD. Even my hubby, who isn't a fan of pumpkin, had to agree that they were very good. I froze a lot of pumpkin from our garden this year, so was glad to find another good use for it.
I did change the recipe slightly from the original, mainly cutting back on a few spices, so my hubby and kids would enjoy them. The original recipe calls for ground cloves and ginger, which I omitted. It also calls for molasses, but I replaced that with brown sugar.
- 1 3/4 cups brown rice flour mix (see below)
- 1 cup sugar
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 large eggs
- 1/4 cup water
- 1/3 cup plus 2 Tbsp vegetable oil
- 2 Tbsp brown sugar
- 1 cup pumpkin puree
Brown Rice Flour mix: 2 cups brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour
Preheat oven to 350. Grease muffin pan or use baking cups.
Mix dry ingredients together in large mixing bowl of electric mixer.
Combine eggs, water, oil, brown sugar and pumpkin in a separate bowl and whisk to blend.
Pour the pumpkin mixture into the dry ingredients and mix until well blended. Do not over beat.
Pour batter evenly into muffin tin and bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan immediately.