Pumpkin Muffins


Makes 12 muffins
Adapted from a recipe by Elizabeth Alston in her book simply titled Muffins.


½ c. sliced almonds or chopped pecans
8 oz. GF flour blend
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp salt
1 Tabs. pumpkin pie spice
1 c. sugar
2 eggs
9.5 oz. canned pumpkin
½ c. butter (one stick), melted
1 c. raisins or 6 oz. GF chocolate chips

Pre-heat oven to 350°. Lightly brown the nuts on a sheet pan in the oven (about 5 min), and then let cool. Whisk together all of the dry ingredients in large bowl. Beat the eggs in a medium bowl; add the pumpkin and melted butter to eggs and whisk thoroughly. Pour egg mixture over dry ingredients and fold together until just mixed. Stir in almonds, and raisins or chocolate chips. Bake in muffin cups for 20-25 min, or until puffed & springy.

These pumpkin muffins freeze well. The batter can also be made ahead, poured into the muffin cups and frozen; once frozen remove from the pan. To bake from frozen, place frozen muffin batter back into pan and bake in preheated oven from frozen state adding 5 minutes to the normal baking time. Great way to have fresh muffins for a house full of guests; the wonderful smell will rouse everyone from their beds.

Note: let the butter cool to room temperature as hot butter can cook the eggs.

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