Gluten-Free Pumpkin Muffins
Ingredients
- Gluten-Free Muffin Baking Mix
- 1 c. pumpkin puree (not pumpkin pie filling)
- ⅓ c. oil
- 1 egg
- ¼ c. buttermilk or milk
- 1 ½ tsp. vanilla
- 1 T. brown sugar
- 2 tsp. pumpkin pie spice
Instructions
PREP
- Line muffin pan with muffin liners, or spray with non-stick spray.
BATTER
- Place bag of baking mix in bowl or mixer.
- Add mashed pumpkin, oil, buttermilk, egg, vanilla, brown sugar, spice, and mix well.
- Let batter rest 5 minutes and then mix again to help hydrate gluten-free flour.
- Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.
BAKE
- Bake at 375° for 10 minutes. (oven time may vary). Reduce oven to 350° and bake for additional 12-15 minutes. Let cool and store in air-tight container.
Notes
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
Gluten-Free Baking Tips: If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make batter ahead and store in the fridge up to 1 week until use.
Dietary Substitutions:
• In place of the milk, use unsweetened oat, coconut or almond milk.
• Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
• In place of the milk, use unsweetened oat, coconut or almond milk.
• Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
