These pumpkin muffins are great additions to both breakfasts and lunches. Confectioner's sugar is delicious on top. When I made this batch yesterday, I used cupcake sleeves for the first time. I went over time with the baking, leaving them in for an extra 10 minutes but when I went to eat one I realized that the inside was not cooked correctly at all and had the consistency of pumpkin pie filling. It was still delicious though! I'd recommend leaving them in for an additional 20 minutes after the regular baking time listed below if you're going to put them in cupcake sleeves. For the flour, I've been using Jules Gluten Free Flour Mix. The flour has xanthan gum already incorporated in the right ratio and it's been ground down pretty fine. What's also great is that you can order the flour in 5 lb. and 50 lb. bags.
Ingredients:
- 1 1/2 cups flour (for a 1:1 gluten free substitution)
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/4 cups canned pumpkin
- 1 cup whole milk
- 2 large eggs
- 6 tablespoons (3/4 stick) melted butter
- 1/8 teaspoon jarred ginger (or 2 teaspoons fresh)
- preheat oven to 375°F
- grease muffin tray
- whisk flour, sugars, baking powder, spices, and salt
- in a separate bowl, whisk pumpkin, milk, eggs, and melted butter
- add dry ingredients to wet ones and stir until just incorporated
- spoon batter into muffin tray until tin is about 1/3 full. It's important that the tin is only 1/3 full, because the muffins won't cook all the way through if there's any more batter.
- bake until muffins are golden and a toothpick can be inserted and come out clean, about 26 minutes
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