Gluten-Free Pumpkin Muffins Recipe | Shauna James Ahern | Food Network 11/21/20, 5:44 PM

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Gluten-Free Pumpkin Muffins

Recipe courtesy of Shauna James Ahern
These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily,
and bake up into such a tender-textured muffin, that you might find yourself baking them all fall. ...

Level: Easy Directions:

Total: 1 hr 25 min (includes cooling time)
Active: 40 min 1 Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.

Yield: 9 large muffins 2 Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl.
Set aside.

Ingredients: 3 In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results,
use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is
210 grams (1 1/2 cups) gluten-free all-purpose flour
gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
1 teaspoon ground cinnamon
1 1/4 teaspoons baking soda
4 Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir.
1/2 teaspoon ground ginger Add the remaining flour until all visible signs of flour are gone.
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt 5 Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.

6
1 cup pumpkin puree
Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick
3/4 cup brown sugar inserted into the center comes out clean, 10 to 15 more minutes.
2 large eggs, at room temperature
3/4 cup vegetable oil 7 Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.
2 tablespoons whole-milk yogurt

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