PUMPKIN MUFFINS!

I CANNOT contain my glee!! I am not an overly experienced baker, and I have almost no gluten-free baking experience. However(!), in trying to recreate an old favorite recipe, I have stumbled into some muffins that are TO DIE FOR. I just pulled them out of the oven, and then proceeded to overeat in a delighted fervor of muffiny goodness.

The recipe below is a combination of this recipe over at Gluten Free Bay, and a pumpkin muffin recipe that can be found in The Compassionate Cook by Ingrid Newkirk. The latter was my original, gluten-filled recipe, and the former was a close approximation that I found. There were still several changes I wanted to make, though. I wanted baking powder in there to fluff it up, and I wanted to use primary spices, not a mix. I also dropped and changed some other ingredients for convenience.

Witness, drool, then make and eat. I’m serious. Gabe doesn’t even like pumpkin, and was skeptical about this whole business. He’s now on his second muffin.

Pumpkin Muffins
Prep time: 15 minutes; cook time: 20-25 minutes

3 1/4 cups Bob’s Red Mill gluten-free all-purpose baking flour
1 cup sugar
1 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/8 teaspoon nutmeg
1/4 teaspoon cloves
2 cups pumpkin puree, or one 15 ounce can (unseasoned)
1 cup vegetable oil
1/2 cup milk or soymilk
4 eggs

Preheat oven to 350 F.
Mix all dry ingredients in a large bowl.
Mix wet ingredients together in a separate bowl, then fold into dry mixture.
Blend all ingredients until combined and smooth.

Place muffin liners into muffin pans, and spray the insides of the papers with baking spray.
Distribute batter evenly between muffin liners (approximately 1/4 cup each; they will be surprisingly full for a rising mixture).

Bake for 20-25 minutes. Makes 2 dozen.