Pumpkin Muffins

I needed something to make with the extra pumpkin I had in the fridge, and since it was close to Halloween I decided on pumpkin muffins. It took several tries to get these right, but I eventually did and they are yummy. – Kirsti


Pumpkin Muffins

½ c. butter or margarine
1 c. granulated sugar
2 large eggs
1 tsp. vanilla
1 ½ c. canned pumpkin
2 tsp. baking powder
¼ tsp. salt
¾ tsp. xanthan gum
½ c. sour cream
2 c. EGF All-Purpose Flour*
1¼ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground cloves
Chocolate chips (optional)
½ c. milk

Preheat oven to 375°.

Grease muffin pans (12–18 regular or 24 mini muffins).

Using an electric mixer, whip the butter until creamy. Add the sugar, and beat until pale and fluffy. Add eggs one at a time, beating well after each. Mix in pumpkin, vanilla, baking powder, salt, xanthan gum, sour cream, and spices. Alternately add flour and milk, mixing well after each addition.

Bake 15–20 minutes for mini muffins and 25–30 minutes for regular muffins.

* Make this by combining 1 1/2 c. featherlight mix and 1/2 c. GF mix.