There's nothing like a delicious gluten free pumpkin muffin to say 'hello Fall!'
You know what makes every recipe better this time of year? PUMPKIN! It’s a treat for the taste buds that makes every muffin, bread, loaf and even drink, taste better. Fall just wouldn’t be Fall without a healthy dose of pumpkin.
And when you’re talking about pumpkin muffins, you have got a really good thing going.
Are gluten free pumpkin muffins healthy?
On it's own, pumpkin is loaded with good-for-you nutrients. A high dose of vitamin A and fiber and a good serving of vitamin C means pumpkin is certainly beneficial to your diet.
For anyone watching their sugar intake, this pumpkin muffin recipe has been edited and re-worked to get the least amount of sugar possible without sacrificing the taste.
How long do gluten free pumpkin muffins last?
As if there weren't enough reasons to love pumpkin, here's one more... pumpkin keeps baked good moist, which means even the most stubborn recipes (cough, cough, gluten free breads) stay tender for days.
Store these beauties in a plastic bag on the counter for days (if they last that long).
Do these pumpkin muffins freeze well?
Whether it's one month from now or 6 months from now, these gluten free pumpkin muffins freeze really well so they can be enjoyed any time. Or an even better plan is to make a double batch of them so you'll have plenty left over to freeze... you'll be so glad you did!
How to make gluten free pumpkin muffins
The prep and baking of these amazing muffins is the way a muffin should be – they come together quickly, bake fast and are ready to eat in no time. No sifting required! The perfect size, the perfect flavor... these pumpkin muffins are a true delight.
The ingredients
A robust dose of pumpkin pie spice, some flour, pumpkin, eggs an a dash of oil. That's the main ingredients for these easy muffins. If you like an even more intense flavor, add a touch more of pumpkin pie spice or cinnamon.
Mixing
Mixing up these muffins is simple - just use a medium bowl for the dry ingredients and a stand mixer for the wet ingredients. Hands down the best tool to use for mixing dry ingredients together is a plastic whisk. They're easy to handle and it's almost a guarantee there won't be any clumps.
Portioning the batter
Have you ever struggled with portioning out muffin batter? What seemed like an easy thing makes a huge mess on your counter? I hope I'm not the only one!
So if are like me and don't have your muffin scooper handy, here's a trick to improvise... use a large spoon and a rubber spatula. Scoop with the spoon and scrape our with the spatula. Leaves virtually no mess and the spatula allows you to get all the batter.
After a quick bake in the oven these gluten free pumpkin muffins are ready to be enjoyed! And if you've enjoyed this recipe, give it a share and a rating!
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Gluten Free Pumpkin Muffins
Ingredients
- 200 grams gluten free flour mix about 1 ½ cups
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- ½ tsp salt
- ½ cup white sugar
- 10 oz. pumpkin puree
- 2 large eggs
- 3 Tbsp. vegetable oil
- 3 Tbsp. almond milk
- 1 tsp pure vanilla extract
- White sugar for the topping optional
Instructions
- Spray a 12-cup muffin tin with cooking spray and set aside.
- In a medium bowl, add the gluten free flour mix, pumpkin pie spice, baking soda and salt. Mix with a whisk to combine.
- In a large bowl, add the sugar, pumpkin, eggs, oil, almond milk and vanilla; beat until just blended.
- Add the flour mixture to the pumpkin mixture all at once and mix just until combined.
- Set the batter aside to rest to 30 minutes.
- Using a muffin scooper, or a large spoon, spoon the batter into the prepared muffin cups. As an extra touch, top each muffin with a pinch of sugar – this is not essential, but adds a nice finished look on the top.
- Preheat the oven to 400 F. Bake for 20 - 25 minutes. Check them using the wooden toothpick test to test for a clean toothpick.
- Serve muffins warm or cool.
Notes
- Ingredients should be at room temperature.
- Use a whisk for quickly and easily mixing the dry ingredients.
- The rest time is very important! All the batter to rest the full 30 minutes before portioning into the muffin cups.
- A spatula makes portioning the muffin batter easy and less messy.
- Watch the bake time as it could be anywhere from 20 - 25 minutes.
Nutrition
Craving more pumpkin recipes? Check out these tasty options!
And don't miss these gluten free baking tips:
- Alternatives for Xanthan Gum in Gluten Free Baking
- Substitutes for Xanthan Gum
- Guide to Gluten Free Flour Substitutes
Rebecca Smith
These came out really good! I have to replace the egg too which can throw a recipe off but they were yummy! A bit dense but that’s nothing new for me with GF baking.
Christine
Thanks Rebecca, glad you liked them!
Glad you were able to sub the egg!
~Christine
Sheila
These are absolutely divine. One would never say they are GR. Thank you. Will definitely make these again. All the ingredients were perfect.
Christine
Thank you for the great feedback Sheila - glad you enjoyed them 🙂
~Christine
Leeanne
would I be able to substitute yogurt for whole milk or cream
Christine
Hi Leeanne,
Thanks for asking - that's a possibility. I haven't tested it with yogurt though so I can't say for certain. It should work just fine though - let me know if you try it!
~Christine
JOEL Henry
Any way to get these to rise more?
Christine
Hi Joel,
So they won't be high rising. If you're using all the batter to fill each muffin cup, they'll rise to about the top of the cup.
Hope that helps!
This yeast pumpkin bread will rise more, here's the link: https://zestforbaking.com/gluten-free-pumpkin-yeast-bread-dairy-free-option
Hope that helps!
~Christine