Everyday Eating with Celiac Disease

Living with Celiac Disease

Gluten-free Pumpkin Muffins August 3, 2014

Filed under: Uncategorized — Michelle @ 3:14 pm

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

Everyday Eating with Celiac Disease

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

Ingredients:

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.

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