A cheerful heart is good medicine, but a crushed spirit dries up the bones. Proverbs 17:22

Wednesday, January 11, 2012

Gluten Free Pumpkin Muffins!

I just came up with this recipe and it was delicious. Over the last year I’ve learned to adapt my old recipes to gluten free and I’m having really good results. I think some people make gluten free seem so hard and it really isn’t.
3 eggs
3/4 cup of coconut sugar or 1/2 cup of honey
1- 15 oz. can of pumpkin puree 
2 TBS. Black-strap Molasses
1/2 cup of coconut oil
1 cup brown rice flour
1 cup sorghum flour
2 tsp. baking powder
1/2 tsp. xanthan gum
1 1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1/2 tsp salt
1/2 cup unsweetened coconut (optional)
Preheat oven to 375.
Whisk together the eggs, molasses, and pumpkin puree. Set aside.
In a mixer, blend together the flours, sugar, baking powder, xanthan gum, salt and spices.
Add the coconut oil to the dry mixture and mix until crumbly.
Add the egg mixture a bit at a time, beating well after each addition. Beat for 1 to 2 minutes or until mixture is fluffy.
Put into greased muffin cups. Bake for 20-25 minutes.
Makes 12


  1. Dear Kim, it looks delicious but I am not sure whether I can find sorghum flour here. Is there any other ingredients I can use for the substitution?

  2. Have been on gluten, etc. elimination diet for past 2 months. Looks like a "real winner recipe" from a "Real" blogger. Gonna try it this weekend!

  3. Ika Devita you could probably use Sweet White Rice Flour instead.


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