Rumi's Passion Gluten Free Bakery's pumpkin muffins - FOX 32 News Chicago

Rumi's Passion Gluten Free Bakery's pumpkin muffins

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(WJBK) -

Get this gluten and dairy free recipe courtesy of Rumi's Passion Gluten Free Bakery in Plymouth. Learn more online at www.rumispassion.com.

Ingredients:
4 Large Eggs
1 Cup Vegetable Oil
3 Cups Granulated Sugar
1 and 1/2 Teaspoons salt

Place these ingredients in mixing bowl with paddle attachment.
Mix on low speed for 30 seconds and then switch to medium speed and allow to mix.
Next, scale the following ingredients into bowl.

2 and 1/2 cups White Rice flour
1/2 cup cornstarch or Tapioca Starch
1 Teaspoon Xanthan Gum. Be careful not to put too much
4 teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Soda

Whisk dry ingredients gently for 10-15 seconds.
Stop the mixer and switch to low speed. Add Dry ingredients to mixing bowl and begin mixing on low speed until dry ingredients thoroughly incorporated. Switch mixer to medium speed and let mix for 90 seconds.

Add 1 can of Pumpkin Puree.
Mix until incorporated.
Now slowly add 1/2 cup water while mixing on low speed. Stop mixer and scrape the bowl.
Mix for 1 more minutes. Scale into cupcake pans using baking cups 3/4 full or it could be made into greased loaf pan.
Depending on size of muffin or Loaf pan Baking time will vary. For smaller muffins bake at 360 Degrees for 22-24 minutes.
Muffin should be slightly firm when touched. If Larger Loaf baking time will be 40-45 minutes depending on oven.

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