Can I just tell you how much I LOVE ♥♥♥ these muffins??!! In my quest to finding suitable GF replacements for some of my favorite gluten filled recipes I've mostly had to embrace the fact that gluten is unique. Many of my recipes are just "good enough" replacements, meaning that they don't exactly taste the way my "gluten" version tastes, but they usually end up being "good enough" to satisfy my craving.
Well these muffins are BETTER than my wheat flour recipe! I've been experimenting with sorghum flour and I really think it really gives these muffins a great flavor! They are light and have somewhat of a fluffy texture which some, especially some commercial GF baked goods lack. I hope that you'll bake some for yourself :) When you measure the flours, sift well to ensure you are only using what you need. My motto... "You can never sift too much!"
This recipe yeilds 18- 20 medium/large sized muffins. I'm ashamed to say that between my son, husband, & I they only lasted two days! LOL I made a second batch & froze them hopefully they'll last a little longer. They freeze & thaw very well, & are great to keep as a freezer staple.
Gluten-Free Pumpkin Muffins
1 1/4 cup white sorghum flour
1 1/4 cup brown rice flour
1/2 cup tapioca starch
2 teaspoons xanthan gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 1/4 cup sugar
1 cup vegetable oil
2 cups or 1 15 oz. can of pumpkin puree
Preheat oven to 350 degrees
In a large bowl sift together sorghum flour, rice flour, tapioca starch, xatham gum, baking powder, baking soda, and salt. Sift well!
In a separate bowl mix eggs, sugar, oil, cinnamon, nutmeg, & cloves.
Slowly add wet ingredients to the flour mixture, mix well.
Fill muffin cups 3/4 full and bake for approximately 18 to 20 minutes.
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