These are the muffins I brought to our first meeting. I like to add chocolate chips. I suggest at least doubling the recipe because they are so good they won't last. If you triple the recipe you can use an entire (large) can of pumpkin puree. These are so yummy my five kids devour them and no one can tell they aren't "gluten filled". ~Lisa
Pumpkin Bread or Muffins
Makes 12 muffins
Or three 5 x 3 inch loaves
1¾ cups brown rice flour mix**
1 cup sugar
1 teaspoon baking soda
¾ teaspoon xanthan gum
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
¼ cup water
1/3 cup plus 2 tablespoons Canola oil
2 tablespoons molasses
1 cup pumpkin purée
Preheat oven to 350°F. Position rack in center of oven. Spray three 5 x 3 inch loaf pans or muffin pan with cooking spray.
Mix flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves together in a large mixing bowl of electric mixer.
Combine eggs, water, oil, molasses and pumpkin in a separate bowl. Whisk to blend.
Pour the wet ingredients into dry and mix until well blended. Do not over beat.
Pour batter evenly into pans and bake 45-55 minutes for loaf pans and about 20-25 minutes for muffins or until toothpick inserted in center comes out clean.
Cool bread for 8 minutes and then remove from pan. (Remove muffins from pan immediately). Cool completely on rack before serving or wrapping for storage. Easiest to slice when chilled.
Store bread covered tightly with plastic wrap in refrigerator for up to five days. Muffins can be stored in a tightly sealed plastic container. Pumpkin Bread or Muffins can be covered with plastic wrap and then with foil, and stored in freezer for up to six weeks. Best when eaten within four days of baking.
**
Brown Rice Flour Mix
6 cups extra finely ground brown rice flour (can use white rice flour or corn flour)
2 cups potato starch (not potato flour)
1 cup tapioca flour
Source: The Food Philosopher
