Everyday Eating with Celiac Disease

Living with Celiac Disease

Gluten-free Pumpkin Muffins October 21, 2011

Filed under: Michelle's recipes — Michelle @ 12:25 pm
Tags: , , , , ,

I tried a few flour combinations to get this right, and it’s a big winner for my family!!!!


2/3 cup sorghum flour

2/3 cup almond flour

1/3 cup tapioca flour

1/2 cup sugar

1 Tbsp GF baking powder

1 tsp baking soda

1 tsp Xanthum Gum

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp allspice 

1/4 tsp ground cloves

2 eggs

1/2 cup canned pure pumpkin (not pumpkin pie filling)

1/4 cup sour cream

1/4 oil

1/3 cup milk

In a large bowl, combine all dry ingredients.  In a separate bowl, mix together eggs, pumpkin, oil, milk, sour cream.    Gradually mix the dry ingredients into the pumpkin mixture.  Using a spoon, fill muffin pan (makes a a dozen muffins).  Let stand for 30 minutes.  While standing, pre-heat oven to 350 degrees. Bake muffins for 20-25 minutes until toothpick is clean.    These muffins freeze well.


One Response to “Gluten-free Pumpkin Muffins”

  1. Michelle Says:

    Reblogged this on Everyday Eating with Celiac Disease and commented:

    My oldest loves these muffins. I like to freeze a bunch of them. She packs them in her school lunches.

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