Apple-Pumpkin Muffins

Name: Apple-Pumpkin Muffins
Yield: Makes 18 to 24 Muffins
Ingredients: 1 cup granulated sugar; 1 tablespoon dark brown sugar; one 15-ounce can solid-pack unsweetened pumpkin; 2 large eggs, beaten; ½ cup packed light brown sugar; 1 Golden Delicious apple, peeled, cored, and finely diced; 1 tablespoon pure vanilla extract; 2 teaspoons guar gum; ½ cup tapioca flour; ¼ teaspoon kosher salt; 2⅛ teaspoons ground cinnamon; ½ teaspoon freshly grated nutmeg; ¾ cup (1½ sticks) unsalted butter at room temperature; 2 teaspoons baking powder; 1½ teaspoons ground ginger; 1 cup sorghum flour; ½ cup cornstarch

Preparation info

Makes
18 to 24
Muffins

Difficulty
Easy

Appears in

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

About

My favorite time of year to enjoy muffins is in the early fall, when the cooler winds start picking up and the smell of wood smoke marks the first log fires of the season. That’s when I like to head indoors, make these wholly satisfying muffins, brew some good strong cider or coffee, and build a fire of my own.

Ingredients

1 cup sorghum flour
½ cup cornstarch
½ cup

Snack
Cake
Dessert
Vegetarian
Gluten-free

Method

Position an oven rack in the center of the oven. Preheat the oven to 350°F. Line muffin cups with paper liners.

In a medium bowl, combine all the dry ingredients, including the sugars and spices, and stir with a whisk to blend.

In a stand mixer fitted with the paddle at