Gluten Free Pumpkin Muffins by Whitney Flood, Farmers and Cooks

Gluten Free Pumpkin Muffins by Whitney Flood, Farmers and Cooks

Print Recipe

Mix all in large mixer speed 1, for 2 minutes

  • 4 Cups Roasted Pumpkin/winter squash puree
  • 1.5 Cup Brown Sugar
  • 1.5 cups olive oil
  • 6 oz Lager
  • 16 ea eggs
  • 1 tsp vanilla extract
  • 3 cups GF Flour
  • 1.5 tsp Cinnamon
  • 1 tsp Ground Ginger
  • 1 tsp ground allspice
  • 1 tsp ground nutmeg
  • 1 tsp baking soda
  • .5 tsp salt

Garnish tops with pumpkin seeds before baking

Bake 375 for 30 – 40 Minutes Enjoy!

All Recipes