Gluten Free Pumpkin Corn Muffins Recipe 45 Food

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
• Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
• In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
• Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
• Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
• Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
• Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

PUMPKIN RAISIN MUFFINS - GLUTEN FREE

Steps:

• Preheat the oven to 350°F.
• Mix the dry ingredients in a bowl including the raisins.
• Mix the wet ingredients in a separate bowl.
• Add the wet mix to the dry and stir until just moistened.
• Fill 24 muffin cups.
• Bake for 20 minutes or until the muffins are cooked through.
• Enjoy.

GLUTEN FREE PUMPKIN CORNBREAD

Steps:

• Preheat your oven to 185C/350°F.
• Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
• In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
• Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
• Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
• Pour into a well greased or lined square loaf tin, and bake for about an hour and a half, or until a skewer comes out clean.
• After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
• Then pop it out onto a rack, and allow to cool further.

GLUTEN FREE PUMPKIN MUFFINS

Steps:

• Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
• Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
• Add in the dry ingredients and mix until a thick batter forms.
• Fold in the raisins and spoon into well greased muffin pots.
• Bake in a moderate oven - about 170C/325 F for approximately 20 minutes.
• Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.

PUMPKIN MUFFINS (GLUTEN-FREE)

Steps:

• Combine all dry ingredients into a mixing bowl.
• Make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend.
• Gently fold in pumpkin mixture until blended.
• Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
• Fill each paper cup very well for nice voluminous muffins.
• Top with topping mixture and bake at 350F for 20-25 minutes or until done.
• Place on wire rack until cool.
• Enjoy!