Pumpkin Muffins (gluten free version too!)
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pumpkinsPumpkin Muffins! A family favorite.

Beat in large bowl until smooth:

  • 4 eggs
  • 3 cups sugar
  • 1 – 16 oz can pumpkin (or 2 cups pureed cooked pumpkin)
  • 1 1/2 cups vegetable oil (or applesauce)

Sift together and add to pumpkin mixture:

  • 3 cups flour (use Gluten Free All Purpose flour)
  • 2 tsp baking soda
  • 2 tsp baking powder (+2 tsp xanthan gum)
  • 1 tsp cinnamon
  • 1 tsp salt

Stir in 2 cups chocolate chips (optional)

Fill greased muffin tins 3/4 full.

Bake at 400* for 16 min. Cool in pan for 10 min, then cool on rack.

The gluten free version is in parenthesis. Just switch out the flour and add the xanthan gum for rising.

Hope you enjoy!

Happy Friday!

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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3 Responses to Pumpkin Muffins (gluten free version too!)

  1. Meg says:

    Sounds good! Try chopped dried cranberries instead of chocolate chips. Yum!

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  3. Kristin says:

    Ohhh…the chocolate chips sound divine. I’ve got to try that sometime.

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