AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time20 minsCook Time27 minsTotal Time47 mins
 1 ¼ tsp ground cinnamon
 ½ tsp ground ginger
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves
 2 tsp baking powder
 ¼ tsp salt
 ¾ tsp xanthan gum
 ½ cup butter or margarine
 1 cup granulated sugar
 2 large eggs
 1 tsp vanilla
 1 ½ cups canned pumpkin
 ½ cup sour cream
 1 cup chocolate chips (optional)
 ½ cup milk
1

Preheat oven to 375°

2

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

3

In a bowl, whisk together flour, spices, baking powder, salt, and xanthan gum. Set aside.

4

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, and sour cream. Alternately add flour and milk, mixing well after each addition. Stir in chocolate chips, if desired.

5

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

Category

Ingredients

 1 ¼ tsp ground cinnamon
 ½ tsp ground ginger
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves
 2 tsp baking powder
 ¼ tsp salt
 ¾ tsp xanthan gum
 ½ cup butter or margarine
 1 cup granulated sugar
 2 large eggs
 1 tsp vanilla
 1 ½ cups canned pumpkin
 ½ cup sour cream
 1 cup chocolate chips (optional)
 ½ cup milk

Directions

1

Preheat oven to 375°

2

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

3

In a bowl, whisk together flour, spices, baking powder, salt, and xanthan gum. Set aside.

4

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, and sour cream. Alternately add flour and milk, mixing well after each addition. Stir in chocolate chips, if desired.

5

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

Gluten Free Pumpkin Muffins