Pumpkin Muffins

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3 cups GF Flour
1 teaspoon Salt
2 cups Sugar (or whatever you wish to substitute or reduce)
2 teaspoons Baking Soda
1 teaspoon * Nutmeg
1 teaspoon* Cinnamon
1/2 teaspoon Allspice (ground)
* I usually add 2 teaspoons Nutmeg, 4 teaspoons Cinnamon and 1 teaspoon Allspice because we like a lot of spice

Mix above ingredients thoroughly. Make a well in the middle and add:
2 cups Pumpkin*
1 cup Oil (or preferred oil substitute)
Eggs

 

Whisk wet ingredients slightly in the 'well' and then mix into the dry ingredients until blended. Spray muffin papers (in tins) with non-stick spray. Using an ice cream scoop with a 'sweep' wire, fill muffin papers. bake 20-25 minutes at 350 degrees or until tops spring back. Makes 24 large muffins or 30 medium muffins.

* I use fresh pumpkin that has been cooked and then frozen. It has a fresher taste and is more liquid than canned pumpkin. If you use canned pumpkin, you may want to add 1/4 cup of additional liquid (water or milk) if the batter is too dry.