So I made these muffins last week and they were a hit! I might make them again today because I kinda miss them. They are so moist and soft, and have the best flavor. Another thing that is great about these muffins, is that they are great for breakfast. You can always add cream cheese frosting for more of a dessert, but I like them as is. Let me know if you try this recipe out! You won’t regret it! xoxo
3 large eggs
2 tablespoons molasses
1 can (15 ounces) pumpkin purée
1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup soft butter
1) Preheat the oven to 375°F. Line the pan with papers.
2) Whisk together the eggs, molasses, and pumpkin purée. Set aside.
3) Whisk together the gluten-free flour, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
4) Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.
5) Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.
6) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that’s fine.
7) Let the muffins rest for 10 minutes.
8) Bake the muffins for 22 to 25 minutes (22 was perfect), until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.