Gluten Free Pumpkin Muffins by Whitney Flood, Farmers and Cooks
Mix all in large mixer speed 1, for 2 minutes 4 Cups Roasted Pumpkin/winter squash puree 1.5 Cup Brown Sugar 1.5 cups olive oil 6 oz Lager 16 ea eggs 1 tsp vanilla extract 3 cups GF Flour 1.5 tsp...
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Ingredients
- 4 Cups Roasted Pumpkin/winter squash puree
- 1 1/2 Cups Brown Sugar
- 1 1/2 cups olive oil
- 6 oz Lager
- 16 ea eggs
- 1 tsp vanilla extract
- 3 cups GF Flour
- 1 1/2 tsp Cinnamon
- 1 tsp Ground Ginger
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp baking soda
- .5 tsp salt
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