Saturday, December 31, 2011

Gluten Free Pumpkin Spice Muffins
Thanks to my daughter-in-law, Rachael Breneman, for this recipe!

Notes from Lois:
Bob's Red Mill All Purpose Gluten Free Baking Flour can be used in place of the first three ingredients.
I found mini muffin pans work best in baking these muffins.  When using larger muffin tins and most definitely bread pans, the dough does not completely bake, although it is still good when toasted.

Dry Ingredients:
3/4 cup tapioca starch
3/4 cup sorghum flour
1/2 cup brown rice flour
1 Tbsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. sea salt

Wet Ingredients:

1/2 cup unsweetened apple sauce
1/2 cup unsweetened pumpkin puree
3/4 cup unsweetened soy milk (sub: your favorite milk substitute or regular milk)
2 Tbsp. flaxseed meal + 6 Tbsp. water
3 Tbsp. grapeseed oil (sub: olive oil or coconut oil)
1 Tbsp. vanilla extract
1-2 tsp. liquid stevia, depending on how sweet you want them
1/4 tsp. apple cider vinegar (sub: lemon juice)

  1. Preheat the oven to 375 degrees.
  2. In a large bowl, whisk together the dry ingredients. Set aside.
  3. In a second bowl, mix the flaxseed meal and water. Set aside for a minute, then add the rest of the wet ingredients and stir completely.
  4. Add the dry ingredients to wet and stir with a fork until completely mixed.
  5. Grease your muffin tins and fill almost to the top with batter. If you're using muffin tin liners, you might want to spray them too. I found some of the muffins stuck to the liners a bit. Bake for 23-25 minutes, or until a toothpick in the center comes out clean.