Calling all gluten-free (and/or vegan) eaters! With Halloween around the corner, the get-togethers are piling up. It’s often difficult to find things to munch on in mixed company, so here’s a treat to bring to that Halloween party this weekend — one that you and everyone else will love.
Ingredients (Makes 12 large or 18 small muffins)
1 3/4 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 1/3 cups sugar
1/3 cup vegetable shortening
2 eggs (or for vegans: 2 tablespoons flax seeds mixed with 6 tablespoons hot water)
1 cup cooked or canned pumpkin puree
1/3 cup water
1/2 teaspoon vanilla
Directions
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Sift together the flour, xanthan gum, salt, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.
3. In a large bowl, beat together the sugar, shortening, and eggs or egg replacement.
4. Add the dry ingredients in three additions, alternating with the water and vanilla.
5. Pour the mixed batter into a muffin pan lined with baking cups.
6. Bake about 40 minutes.
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