I love to make muffins for breakfast, especially on a slow weekend morning. When I saw a recipe for pumpkin muffins on the King Arthur flour blog, I was intrigued. It uses a whole can of pumpkin (15 ounces!) in the recipe. I knew these would make wonderful gluten free pumpkin muffins…and I was right. These are simply the best muffins I have ever had!
I adapted it for high altitude and added some oat flour to improve the nutrition content a little. My family loves these! A nice benefit is these stay moist and soft for a couple of days. Well, one day. None survived to be tested longer than that.
We loved them best with a cream cheese glaze on top. I think some dried cranberries would be wonderful in these…maybe next weekend.
- 1¼ cup gluten free flour - De's mix
- ¼ cup oat flour
- 2 tsp gluten free baking powder
- ½ tsp xanthan gum
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 3 eggs
- 2 Tbsp molasses
- 1 can - 15 oz pumpkin puree (not pumpkin pie filling)
- ¾ c sugar ( I have used white sugar and coconut sugar. Both work fine.)
- ¼ c oil
- Preheat oven to 375 and adjust rack to middle position
- Spray 12 c muffin tin with cooking spray. I don't like to use paper liners for breakfast muffins.
- Mix the flours, baking powder, salt, xanthan gum, and spices in medium bowl.
- In a large bowl, whisk together eggs, molasses, pumpkin, sugar, and oil.
- Whisk in the flour mixture and blend well.
- Portion into muffin tin.
- Bake for 20 minutes or until they test done with only a few crumbs attached to a toothpick inserted into center.
- Let cool in pan set on wire rack for 5 minutes
- Remove, and let cool for about 10 minutes longer to finish setting up.
- Glaze and enjoy.