Gluten Free Pumpkin Pie Muffins Food

GLUTEN FREE PUMPKIN PIE MUFFINS

Steps:

• In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
• In a blender puree oil, agave, eggs and pumpkin until smooth.
• Stir wet ingredients into dry.
• Place paper liners in muffin tins.
• Scoop batter into paper liners.
• Bake at 350 for 40-45 minutes.
• Cool for 2-3 hours.
• Serve.

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 MUFFINS (GLUTEN-FREE AND VEGAN)

Steps:

• Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
• Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
• Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
• Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.

YUMMY GLUTEN FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 350° and grease muffin tins.
• Whisk together the pumpkin, oil, eggs and sugar.
• In a separate bowl, mix together the rest of the ingredients.
• Stir the wet ingredients into the dry ones, just until combined.
• Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
• Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.

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.

GLUTEN FREE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350°F Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
• Whisk together the eggs, molasses, and pumpkin purée. Set aside.
• Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
• Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.
• Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.
• Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.
• Let the muffins rest for 10 minutes.
• Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
• Yield: 12 muffins.