Monday, October 20, 2008

GF Pumpkin Muffins for Fall

The leaves are now turning and we are surrounded by beautiful Fall colors. The weather is getting a little cooler and it is a great time to cook and bake. I just had to make pumpkin muffins. The following recipe can result in some very good muffins, or a coffee cake. Please use the recipe as a guideline, because cooking and baking is all about your particular preferences and it is OK to add a little something to make it appeal just to your taste.


  • Preheat Oven at 450 degrees. Bake at 350 degrees.
  • Mix gently in food processor,  or beat together by hand; 2 Eggs, ½ stick butter, ¾ C. raw sugar
  • Add and mix in 1 T. vanilla, 2 tsp. cinnamon, 1 tsp cloves, 1 Cup canned (or cooked) pumpkin. (I use Libby’s, all pumpkin no added spices, etc.)
  • Add and mix in 1 ½ cup rice flour, 1 heaping tsp GF baking powder, a little salt (1/4 tsp or less) and ¼ C. milk or other liquid.
  • Add and gently mix in 1 cup of raisins.

Put into 12 muffin cups or an 8” square pan. Bake 15 minutes and check. Continue baking and check every 5 minutes for doneness. Baking time is somewhere between 15 -25 minutes.

After muffins cool they can be iced.

·         ICING; Mix together ¾ cup confectionary sugar, 1 tsp. vanilla, and some milk or cream to preferred spreading consistency.