Author Notes
Perfect for breakfast or a hearty snack, these pumpkin muffins are moist and savory.
—tw
Continue After Advertisement
Ingredients
-
2 cups
Bob's Red Mill Gluten-Free All-Purpose Baking Flour
-
1 1/2 teaspoons
baking powder
-
1 1/2 teaspoons
kosher salt
-
1 teaspoon
freshly ground black pepper
-
1 1/2 cups
canned pumpkin
-
2
large eggs, lightly beaten
-
1/2 cup
olive oil
-
1/4 cup
water
-
1 cup
cooked chicken or turkey sausage, diced
-
1/2 teaspoon
fresh sage, finely minced (optional)
Directions
-
Preheat oven to 350°F (or 325°F convection). Line or grease a 12-muffin tray with non-stick spray or paper liners.
-
In a large mixing bowl whisk the gluten free flour, baking powder, salt, and pepper.
-
In a separate bowl, mix the pumpkin, eggs, oil, and water. Add the pumpkin mixture to the dry ingredients, and mix until combined.
-
Gently fold in the sausage and sage.
-
Spoon about ¼ cup of the mixture into each muffin cup. Bake until the tops spring back when touched, 20 to 25 minutes.
-
Turn muffins out onto a rack to cool. Serve immediately. Muffins are best enjoyed freshly baked, but they may be refrigerated in an airtight container for up to 2 days. Reheat in the oven and serve warm.
See what other Food52ers are saying.