Gluten Free Pumpkin Muffins by Whitney Flood of Nine Main Café in New Preston

Well it’s that time of year. What to do with all those pumpkin innards after your spawn (or you) have scooped and carved? Obviously, you eat it. Here’s one great idea from Chef Whitney Flood of Nine Main Café in New Preston & Farmers and Cooks, who has created a wonderful Gluten-Free Pumpkin Muffin recipe for all of you gluten intolerant folks out there. Happy baking!

Gluten Free Pumpkin Muffins by Whitney Flood, of Farmers and Cooks & Nine Main Café in New Preston, CT

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 Cinnamon

• 1 tsp Ground Ginger

• 1 tsp ground allspice

• 1 tsp ground nutmeg

• 1 tsp baking soda

• .5 tsp salt

Garnish tops with pumpkin seeds before baking–

Bake 375 for 30 – 40 Minutes Enjoy!