Pumpkin Muffins

[lisac957]

PUMPKIN MUFFINS

Mix the following together in a bowl:
1 ¾ Cups Gluten Free Flour Mix (see below)
1 ¼ Cups Sugar or Splenda
1 TBSP Baking powder
¼ tsp salt
1 tsp Cinnamon
½ tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Allspice
1/8 tsp Cloves

In another bowl:
Mix 1 Cup pureed (canned) pumpkin
1 TBSP Soy or Fat Free Yogurt
1/2 Cup Soy, Rice, or Skim milk
1/2 Cup vegetable oil
2-3 TBSP molasses or honey

Optional:
+ 1/2 - 1 cup Gluten Free Oats
+ Sunflower Seeds, Almonds or other nuts pressed on top before baking

Mix everything together and put in muffin trays - makes 12 muffins.
Bake at 400 for 25-30 mins

Gluten Free Flour Mix:
2 parts white or brown rice flour
2/3 part potato starch
2/3 part tapioca flour
Add ~ 1/2 tsp xantham gum per 1 cup of GF flour if the recipe does not call for it already.

[Island mama]

I added four tablespoons of cocoa powder, and substituted applesauce for the oil called for in this recipe. I added 1 TBSP oil, and used 2 TBSP molasses with 1 TBSP maple syrup instead of honey.

I would leave out the spices next time for the chocolate adaptation, but this was a very moist, yummy recipe and it was not crumbly at all.

I would also use a nonstick muffin pan instead of muffin cups as they like to stick to the paper cups!

[Loves Disciple]

I joined this site today because I was looking for a flour mix recipe that's vegan and gluten free. Just got told I'm gluten intolerant 2 wks. ago so I'm a newbie to gluten free. Been vegan awhile though. Vegetarian for many yrs. Thanks for this flour mix recipe I will try it out!

[wiklendt]

this is a fabulous recipe!

i used besan (chickpea) flour instead of tapioca, coz that's what i had in the pantry.
also, i used fresh pumpkin which i steamed and mashed.
i didn't put oats in it, but i did sprinkle with sunflower seeds which were AWESOME baked
i also made a typo when writing down the ingredients and added half a cup too much sugar (i used castor), but they still came out awesome.

also, i changed the baking temp from 400oF (205oF) / 30 min to: 200oC for 15 min, then reduce to 180oC for a further 15 min.

- - i reckon this could be a good basis for adapting other veggie/fruity muffiny things, like sticky date pudding (which i make in a muffin pan for single-servability)... just need to figure out a vegan sub for the butter-scotch sauce!