Monday, October 13, 2014

Make It Monday: Gluten Free Pumpkin Muffins

Remember this recipe from last year about gluten free pumpkin bread? Since that time, Pillsbury has come out with their answer to the gluten crisis by introducing a gluten free flour. This flour is designed for convenience as it includes xanthan gum, rice flour, potato starch, pea fiber, and tapioca starch so that you can whip up a batch of muffins without all the pre-measuring.

So if a company as large as Pillsbury has gone to great lengths to recognize the need for gluten free flour, does this suggest that the population's difficulties with digesting gluten are more wide spread than we thought? Hmmmm... We decided to test this new flour for ourselves (we usually use King Arthur gluten free flour). 


  • 2 cups gluten free flour
  • 1 tsp salt
  • 2 tsps baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
  • 2 cups sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 1 cup pumpkin
*PMK tip: Don't balk at the sugar content. Truth be told, the best cake recipes always start with 2 cups flour and 2 cups sugar otherwise they taste like cardboard! We recently tested a gluten free cake recipe that called for " a touch of honey (1/2 cup)" rather than sugar and it was a complete disaster!


  • Preheat oven to 350 degrees
  • Sift all dry ingredients together (first 7 items)
  • Beat the eggs, oil, and pumpkin together in a mixing bowl
  • Gradually add the dry ingredients to the bowl
  • Beat together to combine and then add the mixture to muffin tins lined with paper cups
  • Bake for 15 to 18 minutes depending on oven - check after 15 minutes by inserting a toothpick into the center of a muffin. If it comes out clean, they're ready!
*the picture above is from our failed "touch of honey" recipe. The consistency of your batter should be pourable, not cakey as pictured. 

This recipe was a success and we dedicate it to all our gluten free and celiac disease friends!

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