EASY GLUTEN FREE PUMPKIN RECIPES RECIPES

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GLUTEN-FREE PUMPKIN MUFFINS RECIPE | SHAUNA JAMES AHERN ...



Gluten-Free Pumpkin Muffins Recipe | Shauna James Ahern ... image

These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.

Provided by Shauna Ahern

Total Time 1 hours 25 minutes

Cook Time 40 minutes

Yield 9 large muffins

Number Of Ingredients 11

210 grams (1 1/2 cups) gluten-free all-purpose flour
1 teaspoon ground cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup pumpkin puree
3/4 cup brown sugar
2 large eggs, at room temperature
3/4 cup vegetable oil
2 tablespoons whole-milk yogurt

Steps:

  • Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
  • Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
  • In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
  • Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
  • Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
  • Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
  • Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

IMPOSSIBLY EASY PUMPKIN PIE RECIPE - BETTYCROCKER.COM



Impossibly Easy Pumpkin Pie Recipe - BettyCrocker.com image

Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!

Provided by Betty Crocker Kitchens

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 9

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick™ mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 215 , CarbohydrateContent 31 g, CholesterolContent 90 mg, FatContent 1 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 220 mg

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