Pumpkin Muffins, Gluten Free
One of our most requested recipes, please enjoy PBC’s gluten free Pumpkin Muffins. This recipe is adjusted for 7100′.
Yield, 12 large muffins.
Ingredients
- 24 1/2 ounces pumpkin puree
- 8 1/2 fluid ounces canola oil
- 6 eggs
- 12 1/2 ounces brown sugar
- 12 ounces Bob's Red Mill Gluten Free All Purpose Baking Flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon cinnamon, ground
- 1 1/4 teaspoons nutmeg, ground
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon salt
- 5 ounces pumpkin seeds, toasted
Instructions
- Preheat the oven to 350°.
- Prepare a 12 segment large muffin plaque (or two 6 segment) by spraying with pan spray or lining with muffin cup liners.
- Mix the first four ingredients in a mixing bowl. In another bowl, whisk together the dry ingredients. Add the dry ingredients to the mixing bowl, blending till the ingredients are incorporated. Add the pumpkin seeds.
- Scoop 6 ounces of batter into each segment of the muffin plaque. If desired, top with additional pumpkin seeds and a sprinkle of coarse sugar.
- Bake a total of approximately 30 minutes, rotating the muffin plaque half way through the bake. Test for done-ness with a cake tester.
- Cool 15 minutes, then remove muffins from muffin plaque.
Carole says
So excited to have this recipe. I am still fairly new to GF and whilst visiting this time last year (for our Anniversary) I had one. Fell I love with the taste, best muffin I’ve ever tasted. So naturally when we were going through town on the way to Durango (and on the return journey) we stopped and had one with a delicious latte. We may or may not have got some to go too 😜. Well I was cheeky and asked about the recipe only to be told that you shared it on Instagram for a Christmas gift. What a gift….. Thank you. I will be trying it out in Colorado Springs, however we will be in to see you whenever we are close to town. Such a friendly little place.
Kathy Keyes says
What a lovely note! I hope you enjoy making and eating them!
Kathy