Cooking Mommy: Gluten Free Pumpkin Muffins

Wednesday, October 19, 2022

Gluten Free Pumpkin Muffins

Super moist, delicious, & gluten free pumpkin muffins! My girls even commented they enjoyed the gluten free ones better than the ones with regular flour. I made these into mini muffins but you can make them into a bundt loaf or a loaf pan if you prefer. A bundt pan takes about 45 minutes, and a loaf pan takes 60 minutes. This is my Mom's pumpkin bread recipe except modified some and made with gluten free flour.

Ingredients

1 1/3 cup sugar

1/2 cup applesauce, unsweetened

1 1/2 cups canned pumpkin

2 eggs (use my note for using flaxseed for egg-free)

1 2/3 cups gluten free flour (I used Bob's Red Mill brand)

1 tsp baking soda

1/4 tsp baking powder

3/4 tsp salt

1/2 rounded tsp cinnamon

1/2 rounded tsp cloves

1/4 rounded tsp ginger

dash allspice (optional)

dash nutmeg (optional)

Directions

Mix sugar, applesauce, pumpkin, and eggs in a large bowl. In a separate container combine flour, baking soda, salt, baking powder, and spices. Add all dry ingredients to the batter and blend well. Spray mini muffin tin and divide batter evenly among the tin. Bake 350 degrees for 20-22 minutes. Allow to cool about 5-10 minutes before removing from pan.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.