HL Bakeshop’s Gluten-Free Pumpkin Muffins

  • 1 3/4 cups gluten-free all purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 3/4 tsp xanthan gum
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 2 eggs
  • 1/4 cup water
  • Scant 1/2 cup canola oil
  • 2 Tbsp molasses
  • 1 cup pumpkin puree
  • 1/2 cup raisins, soaked in hot water for ten minutes and then drained
  • 1/4 cup chopped walnuts

Preheat oven to 350°F and fill muffin tins with paper liners.  Combine first eight ingredients in a small bowl. Combine remaining ingredients in the bowl of a stand mixer.   Mix with the paddle attachment until well combined.  Add the dry ingredients to the wet and mix just until no dry streaks remain.  Let sit at least 20 minutes.  Fill each liner 2/3 full with batter and bake 20-25 minutes, or until a toothpick inserted into the center comes out clean.  Cool tins on wire racks, popping each muffin out a little bit from the tins to keep them from steaming.

 

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