Yummy Gluten Free Pumpkin Muffins Food

GLUTEN FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 425°F. Line a 12 count muffin pan with liners and spray them nonstick cooking spray and set aside.
• In a large bowl, whisk the eggs, brown sugar, granulated sugar, pumpkin puree, melted butter and vanilla until combined. Add the gluten free flower, baking powder, baking soda, salt and pumpkin pie spice to the wet ingredients and gently whisk until just combined, being careful not to overmix. Add the chocolate chips, reserving a few for the tops of the muffins, and fold in gently. The batter will be thick.
• Fill the muffin cups all the way full and almost overflowing. Add the reserved chocolate chips to the top of the unbaked muffins.
• Bake the muffins 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
• Remove the muffins from the oven and allow to cool in the pan for 5-10 minutes then transfer to a wire cooling rack to cool completely.
• Store muffins in an air tight container at room temperature for up to 5 days or in the freezer for up to 3 months.

GLUTEN FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°F. Grease a muffin pan and set aside.
• Whisk together dry ingredients in a mixing bowl. In a separate bowl beat eggs, then add to dry ingredients.
• Add half and half, butter, and pumpkin puree to dry ingredients. Stir all ingredients together (or use a stand mixer) until well combined. Be careful not to over-mix.
• Add muffin batter to greased muffin tin evenly among 9 of the cups. (You can spread them among 12, but the muffins will be slightly smaller).
• Bake for 20-25, or until muffins are golden brown and a toothpick comes out clean.

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.

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 BREAD

Steps:

• Heat the oven to 350F.
• In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
• Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
• Pour the batter into a greased 9×5 inch loaf pan.
• Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
• Allow to cool in the pan for 10 minutes, then cool the rest of the way on a rack prior to slicing. Do not slice until completely cooled or the slices will fall apart.
• Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.

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.