Pumpkin Spice Muffins (gluten-free)

101

From celiac.com. It isn’t good.

Ingredients:
2 Eggs (or 1 egg and 2 egg whites)
¼ cup (½dL) Canola Oil I used coconut oil
½ cup (~100g) Raw Honey
¼ cup (½dL) Unsweetened Applesauce
1 cup (~400g) Mashed, cooked pumpkin
1 ½ (210g) Brown Rice Flour I used a all-purpose GF baking mix for the two flours
½ cup (70g) Soya Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Allspice
dash Salt
½ cup (~60g) Raisins (optional)
½ cup (~90g) Chopped nuts (I prefer pecans but walnuts also work well)

Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly.

It was easy enough, but they shrank, cooking down into gummily dense little knobs.

. 100

Is it because I left out the baking powder and soda? I thought the GF all-purpose mix negated need for them. And they’re…bitter, and just…bland. I love pumpkiny, fall flavours, but these muffins suck,  and make me sad. Sometimes toasting GF stuff helps. Not in this case.

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