Recipe is from my favorite baking cookbook with some minor changes: Gluten-Free Baking by Rebecca Reilly
Ingredients:
- 1 3/4 cup Bob's Red Mill all purpose flour or Pamelas Baking mix
- 1 teaspoon baking soda (used Bob's Red Mill)
- 1 teaspoon zanthan gum
- 1/2 teaspoon cinnamon
- 1/4 teaspoon gluten free baking powder (used Bob's Red Mill)
- 1/4 teaspoon cloves
- 1/8 teaspoon nutmeg
- Pinch of ginger
- 1/3 cup unsalted butter
- 3/4 cup agave syrup (if you want it sweeter try 1 cup)
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk (used Almond milk)
- Optional: Cinnamon sugar to sprinkle on top
Preheat over to 350 degrees. Prepare muffin tins with cupcake liners.
Mix together the gluten-free flour, baking soda, xanthan gum, cinnamon, baking powder, cloves, nutmeg, and ginger.
Cream the butter until white. Add the agave syrup and beat until fluffy, about 5 minutes. Add the eggs, one at a time. Stir in pumkin puree. Add the dry ingredients in two parts, alternating with the milk.
Option: add 1/2 cup of chopped nuts or fruit.
Spoon the batter into the muffin cups. Sprinkle tops with cinnamon sugar if desired.
Bake for 15 to 18 minutes.
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