Gluten Free Pumpkin Muffins
(pumpkin cupcakes if you add frosting like we did)
Preheat the oven to 350 degrees
3 Cups Sugar
1 Cup Oil
2 Cups Cooked & Pureed Pumpkin (or 1 16 ounce can)
3 Cups Gluten Free Flour Blend*
1/2 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
Add dry ingredients to wet ingredients and mix thoroughly.
Optional- Fold in 1 Cup chopped nuts
Fill muffin tins 3/4 full and bake at 350 degrees.
Cool and decorate as desired.
Makes 2 dozen.
*I recommend a 25% blend of each of the following flours: potato starch, tapioca starch, white rice flour, and brown rice flour.
This recipe is also tasty as pumpkin cake when cooked in a greased and floured 9x13 pan and dusted with powdered sugar.
To read why our family is gluten free, click here.
This recipe is submitted to Homemaker Monday on 11th Heaven's Homemaking Haven and Gluten Free Tuesday on Vicki's Blog.