I decided to try baking something this time that actually required baking. I’m unsure of the original source of the recipe but, seeing as a number of the ingredients are low fat, I’m guessing it may have come from a diet book.
My mom has been making this recipe for a while, but we recently altered it to be gluten free. The main substitution was accomplished by using an all purpose gluten free flour that we found. It is comprised of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour. It is available from Bulk Barn. For the pumpkin we used Libby’s Pure Pumpkin.
Gluten Free Pumpkin Muffins
Ingredients
- 2/3 cup non fat dry milk
- 6 tbsp all purpose gluten free flour
- 1 tsp baking soda
- 1/2 sugar or sweetener
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp all spice
- 1/2 tsp nutmeg
- 1 cup pumpkin
- 1/2 raisins
- 1/2 dried cranberries
- 1/2 cup grated carrots
- 1 tsp vanilla
- 2 eggs
Preparation
- Mix all ingredients in a bowl.
- Put mixture in a greased or oil sprayed muffin pan.
- Bake for 20 minutes at 350°F
- Remove from pan. Let cool.