Gluten-Free Pumpkin Muffins

Makes 12


1 medium very ripe banana

16 ounces fresh pumpkin, cooked and pureed, or canned pumpkin

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

2 cups  Bob’s Red Mill All-Purpose Gluten-Free Flour


Preheat oven to 375 degrees. Line a standard 12 muffin tin with paper liners.

Using a food processor or blender, add banana, pumpkin, baking soda, baking powder, salt, and cinnamon and blend until smooth.

Transfer pumpkin mixture to a medium bowl; add flour and mix well.

Portion batter into muffin liners.

Bake muffins until firm and lightly golden, about 20-25 minutes.

Cool 5 minutes before serving.

Note: Regular wheat flour may be used in the same amount as above, however this will change cooking time.