pumpkin bread — Housewife's Whimsy

I had a huge craving for pumpkin muffins recently. They seem to have the perfect mix of cinnamon and other fall spices. I haven’t had them in ages and it just seemed right to make them again. However, since I’m trying to eat gluten free I needed to make some changes to my Mother’s recipe. This recipe has been passed down from my Mom and I’ve made these for years. They are the perfect combination of pumpkin and fall spices.I cut this recipe in half from the original. It should make approximately one loaf or a 12 cavity pan of muffins. You need to be very careful not to over mix these. When you bake with gluten free flours it is easy to over-mix the batter. Mix until everything has just been incorporated. If you over mix you’ll end up with muffins on the gummy side. As you can see from the photos I ended up over-mixing mine slightly. The gluten free flour mix I made myself, recipe from here. I used pumpkin pie spice since the one I have is certified GF. If you don’t have a gf spice mix you can simply use the amounts listed below of cinnamon, nutmeg and ginger.

Gluten Free Pumpkin Muffins1 ¼ Cup Sugar½ Cup Olive Oil2 Eggs1 Cup Pureed Pumpkin1 ½ Cup Gluten Free Flour1 Teaspoon Xanthan Gum½ Teaspoon Baking Powder1 Teaspoon Baking Soda½ Tablespoon Pumpkin Pie Spice OR Alternative Spices:¼ Teaspoon Cloves½ Teaspoon Cinnamon½ Teaspoon Nutmeg1/3 Cup + 2 Tablespoons WaterChocolate Chips (optional)