Tuesday, September 3, 2013

Pumpkin Muffins

I never like to see summer come to an end, but it does and I just have to accept that fact and keep plugging along. Fall is quickly approaching and naturally we associate pumpkins with the fall season. What better way to welcome the cooler temps and crisp air than with a batch of warm pumpkin muffins. And of course, these are gluten free.

Pumpkin Muffins (Gluten Free)

3 large eggs
2 Tablespoons molasses
1 (15 oz) can of pumpkin
1 3/4 cup gluten free flour (I used white rice)
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 full teaspoons pumpkin pie spice
1 stick softened butter

*chocolate chips if desired*

Preheat oven to 375° and grease or line a 12 cup muffin pan.

Whisk eggs, molasses, and pumpkin together in a small bowl.
In a large mixing bowl, combine flour, sugars, baking powder, xanthan gum, salt, and spice.  With a mixer, add the softened butter to the flour mixture.  Once mixed, add in the egg mixture and mix until well combined. Fold in chocolate chips if using.

Fill muffin cups and bake for 23-25 minutes or until done.

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