Saturday, October 6, 2012

Gluten Free / Casein Free Pumpkin Muffins

A great time of year for all-things pumpkin.  I really enjoy this recipe for Pumpkin Muffins that is both gluten and dairy free.  Please note that this recipe is not "legal" for those following a Specific Carbohydrate Diet or GAPS diet.

  • 2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)

  • 3/4 cup coconut flour
  • 1 (15 ounce) can unseasoned pumpkin puree
  • 1 teaspoon salt
  • 1 cup vegetable oil

  • 2 teaspoons baking soda
  • 1 cup brown sugar or 1 cup sucanat
  • 1/2 cup maple syrup
  • 1/2 cup water or 1/2 cup milk
  • 2 tablespoons pumpkin pie spice
  • 4 eggs
Preparation Directions:

1. Preheat oven to 350°F
2. Mix all dry ingredients in a large bowl.
3. Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
4. Whisk all ingredients until combined and smooth.
5. Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
6. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.