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.
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