My sister is on a gluten free diet, since gluten upsets her stomach, so every holiday I try to make a gluten free dessert that she can eat. I LOVE this gluten free Pumpkin Muffin recipe.
For many gluten free baked goods, they tend to fall apart because there’s no structure from the flour. Not for these muffins though! They don’t fall apart in your hand, and they’re still moist and dense to bite into. The pumpkin flavor is so strong.
I actually prefer eating these muffins for dessert over classic pumpkin pie. If you’re not allergic to gluten, just use regular flour instead!
Ingredients:
2 cups Gluten-Free Flour Blend
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
2 large Land O Lakes® Eggs slightly beaten
Instructions:
STEP 1
Heat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup or grease cups. Set aside.
STEP 2
Combine all ingredients except butter, pumpkin, buttermilk and eggs in bowl.
STEP 3
Combine all remaining ingredients in another bowl. Stir into flour blend mixture just until moistened.
STEP 4
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.
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Quick Tip: Soft all the dry ingredients to avoid lumps in the muffin batter.
Recipe and image courtesy of: Land o Lakes
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