Jumbo GlutenFree Pumpkin Muffins

It's Summer!

And we are devouring pumpkin muffins like the weather is cool and crisp outside!

My boy cherub adores pumpkin!

It's kind of weird, but he has always been that way!

Anything homemade and pumpkin, he will eat!

Funny story... When he was in kindergarten, his Sunday school class was celebrating with a Thanksgiving feast.

Every kid was to bring a portion of the meal.

We were signed up for green beans.

We did our duty and sent our food.

After church, we were talking about the feast and asking our cherub questions.

He told us there was pumpkin pie and he didn't like it.

We were surprised!

He said, "Mom, It was store bought!"

These muffins are not store bought AND they are delicious!

Jumbo Gluten Free Pumpkin Muffins

1 1/2 cups gluten free flour mix*
3/4 tsp xanthum gum*
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
1 cup sugar
1 regular can, 15 oz., pumpkin (Not pumpkin pie filling)
2 eggs
3/4 cup oil
1 tsp apple cider vinegar*

Preheat oven to 350 degrees. Prepare muffin pan with paper liners.

Mix flour and the remaining ingredients together. If you do not have cinnamon, nutmeg, and cloves, add an additional 1 1/2 tsp. of pumpkin pie spice to the mixture.

Fill muffin tins (greased or paper cups) 3/4 full.

Bake for 20-25 minutes for regular muffin size or 30-35 minutes for jumbo muffins, or until done.

*if you don't want or need a gluten free muffins, you can substitute regular flour for the gluten free flour and omit the xanthum gum and vinegar.

Comments

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