Gluten Free Recipe of the Month: Pumpkin Spice Muffins

In the midst of all the Halloween candy, you may want to divert the family to some of the other wonderful flavors of fall, like pumpkin. This month’s gluten free recipe features a pumpkin spice muffin that is suitable for celiacs and can make a nice warm breakfast on a chilly fall morning.

Pumpkin is a rich source of vitamin A, a nutrient much needed for growing little ones which also helps keep immune systems healthy during cold and flu season. If there are plenty of pumpkins around the house from Halloween or you scoop up some pumpkins that will surely be on sale afterward and you’re feeling ambitious you can make your own pumpkin puree for this recipe- otherwise canned works just fine.

Pumpkin Spice Muffins

This recipe was created by Mum Mum’s own dietitian. It is low in sugar and not overly sweet, but if you’d like to make the muffins more dessert-like, add another 1/3 cup sugar.

• 2 ¾ cups gluten free flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1 small pinch of ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1/3 cup sugar
• 1/2 cup chopped pecans or walnuts (optional)

Wet Ingredients:

• 1/4 cup oil
• 2 eggs, lightly beaten
• 1 teaspoon pure vanilla
• 1/3 cup almond milk (rice, soy, or cow’s milk will be fine too)
• 1 cup canned pumpkin

In a large mixing bowl, combine the dry ingredients. In a smaller bowl, combine the wet ingredients then add the wet ingredients to the dry, and stir well with a large spoon to ensure all the flour mix is wet. Spoon into 12 sprayed or greased muffin cups and bake at 375 degrees for about 18 minutes or until a tester (toothpick or knife) comes out clean.