Hosting gluten-free guests for Yom Tov? Get these gluten-free pumpkin muffins in your freezer.
I learned my daughter had celiac when she was only five-years-old. Those of you with young children know that they can be super picky, and the products available at the time really would not cut it for her. I liked being in the kitchen though, and was motivated to come up with new recipes just for her. These scrumptious gluten-free pumpkin muffins are one of them.
Some things you should know when cooking or baking for someone with a gluten allergy:
*Make sure to read ingredient labels to ensure the products you’re using are really gluten-free.
*Cross-contamination is a real thing! Keep spreads used for bread (i.e. peanut butter; cream cheese) separate from those use on gluten-free alternatives.
*Freeze ‘em. Gluten-free items don’t usually have a long shelf-life. Keep home-baked products in the freezer for best results.
- 1 (15-ounce) can pumpkin purée
- 2 cups sugar
- 4 eggs
- 1 cup oil
- 2 cups GLUTEN FREE CEEBEES magic mix flour
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch cinnamon
- 1 cup gluten-free oats
- 1 cup GLUTEN FREE CEEBEES magic mix flour
- ¾ cup brown sugar
- ⅓ cup oil
- Preheat oven to 350ºF. Line a muffin pan with cupcake liners.
- In the bowl of an electric mixer over medium speed, combine pumpkin puree, sugar, eggs, flour mix, vanilla, baking powder, baking soda, and cinnamon.
- Pour batter into prepared muffin cups.
- Prepare the oat topping. In a bowl, combine oats, flour mix, brown sugar, and oil using a fork. Sprinkle over muffin batter. Bake for 25-28 minutes.
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