* Exported from MasterCook *
Muffins, Gluten-Free Pumpkin
Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large eggs
2 tablespoons molasses
15 ounces pumpkin puree
1 3/4 cups brown rice flour blend -- *
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup soft butter
* See recipe for this blend below, or use King Arthur Gluten-Free
Multi-Purpose Flour
1) Preheat the oven to 375F. Grease a 12-cup muffin pan, or line the
pan with papers, and grease the papers.
2) Whisk together the eggs, molasses, and pumpkin puree. Set aside.
3) Whisk together the gluten-free flour or brown rice flour blend,
sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
4) Add the soft butter, mixing with an electric mixer until evenly
crumbly. The mixture will look like coarse sand.
5) Add the egg mixture a bit at a time, beating well with an electric
mixer after each addition. Beat for 1 to 2 minutes, until the mixture
is fluffy.
6) Scoop the batter into the prepared pan, mounding the cups full. The
batter will rise above the level of each cup; that's fine.
7) Let the muffins rest for 10 minutes.
8) Bake the muffins for 22 to 25 minutes, until the middle springs
back when lightly touched. Remove from the oven and let rest for 5
minutes before removing from the pan. Best served warm.
Yield: 12 muffins.
*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free
Multi-Purpose Flour, which includes ingredients that reduce the
grittiness sometimes found in gluten-free baked goods. Our flour also
increases the shelf life of your treats, keeping them fresh longer.
The following make-at-home blend, featuring stabilized brown rice
flour, works pretty well when substituted; and it tastes better than a
blend using regular brown rice flour.
Whisk together 6 cups (32 oz) King Arthur stabilized brown rice flour;
2 cups (10 3/4 oz) potato starch; and 1 cup (4 oz) tapioca flour or
tapioca starch. Store airtight at room temperature. Note: You can
substitute white rice flour for the brown rice flour if you like;
it'll make your baked goods grittier (unless you manage to find a
finely ground version).
Description:
"Spicy, moist, and fluffy - these are a perfect breakfast muffin."
Source:
"King Arthur Flour Co."
Start to Finish Time:
"0:55"
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Per Serving (excluding unknown items): 233 Calories; 7g Fat (26.8%
calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber;
67mg Cholesterol; 244mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates.
NOTES : Note: you must use a stand mixer or electric hand mixer to
prepare the batter for these muffins; mixing by hand doesn't do a
thorough enough job.
Serving Size 1 muffin, 100g
Servings Per Batch 12
Per Serving 1
Total Fat 9g
Saturated Fat 5g
CFF 49%
Trans Fat 0g
Cholesterol 73mg
Sodium 193mg
Total Carbohydrate 40g
Dietary Fiber 1g
Sugars 20g
Protein 3g