Pumpkin Spice Muffins – Gluten Free

These Pumpkin Spice Muffins are full of the flavours of fall.  They can be enjoyed any time during the day as the finishing touch to a meal or as a nice snack to accompany a hot cup of coffee or tea. 

To begin I dumped some Golden Flavour shortening, some brown sugar and the granulated sugar into a large mixing bowl.

Using an electric mixer I creamed the the shortening and the sugars together until light and fluffy.

Next I added the large eggs one at a time.

I beat the eggs in with the electric mixer after each addition.

Now it is time for the almond milk and the pure pumpkin puree to be added to the mixing bowl.

Blend in on low speed so you don’t have a mess.

To these liquid ingredients I added the Bob’s Red Mill All Purpose Flour Blend, the meringue powder, baking soda, salt, xanthan gum, cinnamon, cloves, nutmeg and ginger.

I used the electric mixer just until all the ingredients were moistened.

To finish folding the ingredients together I used a rubber spatula.

Then I used a scoop to drop the batter into muffin pans sprayed with cooking spray.

I put the pans in a 350F oven for 20-25 minutes or until a toothpick inserted in the center came out clean.

After allowing them to cool for a few minutes in the pan I moved the muffins to a cooling rack.

These Pumpkin Spice Muffins are loaded with the flavours of fall!

Gluten Free Pumpkin Spice Muffins are an easy snack recipe perfect for fall. These gluten free muffins are made with pumpkin puree and pumpkin spice. Simple muffin recipe perfect for breakfast or even dessert.

Yield: 16

Pumpkin Spice Muffins - Gluten Free

Pumpkin Spice Muffins - Gluten Free

These Pumpkin Spice Muffins are full of the flavours of fall.  They can be enjoyed any time during the day as the finishing touch to a meal or as a nice snack to accompany a hot cup of coffee or tea. 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3/4 cup Golden Flavour Shortening
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 1/3 cups pure pumpkin puree
  • 2 cups Bob's Red Mill All Purpose Gluten Free Flour Blend
  • 2 tsp meringue powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 3 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp cloves
  • 1 tsp nutmeg

Instructions

    1. Preheat the oven to 350F.
    2. Put the Golden Flavour shortening, brown sugar and granulated sugar into a large mixing bowl.
    3. Using an electric mixer cream the the shortening and the sugars together until light and fluffy.
    4. Add the large eggs one at a time beating after each addition.
    5. Measure the almond milk and the pure pumpkin puree into the mixing bowl. Blend on low speed.
    6. Add the Bob's Red Mill All Purpose Flour Blend, the meringue powder, baking soda, salt, xanthan gum, cinnamon, cloves, nutmeg and ginger to the liquid ingredients.
    7. Us the electric mixer again and blend just until all the ingredients are moistened.
    8. Finish folding the ingredients together using a rubber spatula.
    9. Scoop the batter into muffin pans sprayed with cooking spray.
    10. Bake in the 350F oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
    11. Enjoy!





Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 212 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 29mg Sodium: 166mg Carbohydrates: 27g Fiber: 1g Sugar: 13g Protein: 3g

 

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