Gluten Free Pumpkin Muffins are exceptionally tender and moist, filled with cozy fall flavors, and naturally decrease in fats in comparison with typical muffins. This simple fall baking recipe will fill your property with probably the most scrumptious scent because it bakes!
I had Gluten Free Pumpkin Muffins prepared and ready for my children to unwrap and devour as an after-school snack the opposite day and I’m not exaggerating once I inform you my center baby slammed two in beneath 60 seconds, then requested for 2 extra.
I imply, relatable, but in addition a testomony to how scrumptious these exceptionally tender, fluffy, and flavorful pumpkins muffins are.
No notes, 10/10, chef’s kiss – your seek for the right GF Pumpkin Muffin ends right here!
Why You’ll Love this Recipe
- Dairy free. Rejoice, my GF + DF pals, as a result of this recipe is free from each gluten AND dairy.
- Decrease in fats. Due to each pumpkin puree and unsweetened applesauce within the batter – which add moisture, not fats – the recipe requires simply 1/4 cup oil TOTAL.
- Straightforward. The muffin batter comes collectively utilizing on a regular basis gluten free baking components in lower than 10 minutes.
- SOFT. I can’t emphasize sufficient how tender and moist these muffins are. We’re channeling these conventional boxed cake mixes that say one thing alongside the traces of “moist supreme” on the entrance. You’d by no means guess they’re gluten free!
- Makes a dozen. Idk should you can relate, nevertheless it’s good to not should unfold the batter amongst 2 muffin pans. This recipe makes precisely 1 dozen.
Foremost Components Wanted
Raid the fridge and pantry for…
- Pumpkin puree: all pumpkin purees are not created equal (ask me how I do know). I discover Libby’s constantly has a brilliant easy, non-gritty texture. You should definitely purchase 100% pumpkin puree vs pumpkin pie filling which comes pre-sweetened and spiced.
- Granulated sugar: supplies simply the correct amount of sweetness.
- Gluten free baking flour mix: I usually attain for Bob’s Pink Mill Gluten Free 1 to 1 Baking Flour for muffins, fast breads, and cupcakes, although any mix you usually get pleasure from and features a binder resembling xanthan gum ought to work.
- Spices: each pumpkin pie spice and cinnamon pack every chunk with craveable fall taste.
- Eggs: present construction and moisture.
- Vegetable oil: a mere 1/4 cup provides a ton of moisture to the recipe.
- Unsweetened applesauce: provides taste, moisture, and permits us to maintain the quantity of fats within the recipe low.
- Vanilla extract: due to course.
Pin this now to search out it later
High Suggestions for Excellent Gluten Free Muffins
- Wait a day. As with most gluten free baked items, however particularly muffins and cupcakes, these pumpkin muffins are finest loved the day AFTER baking. They’ll peel proper out of their liners and get softer and extra flavorful as they sit.
- High with sugar. For a formidable, bakery-style end such as you see in these photographs, sprinkle the tops of the muffin batter with turbinado sugar previous to baking. That is fully non-obligatory, however provides a festive sparkle to the baked muffins. See under for the model I exploit.
- Muffin tin issues. That is type of a common muffin and cupcake-baking tip – the standard of your muffin tin issues. A thicker, higher-quality muffin tin will end in taller baked muffins in comparison with a skinny, lower-quality tin.
Alrighty, let’s bake!
Strive Tremendous-Mushy Gluten Free Banana Bread
The way to Make Gluten Free Pumpkin Muffins
Step 1: Mix the dry components.
Begin by combining the gluten free baking flour mix, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon to a medium-size mixing bowl then whisk to mix.
Step 2: Mix the moist components.
To a bigger mixing bowl, add granulated sugar, eggs, pumpkin puree, unsweetened applesauce, and vanilla extract then whisk till easy.
Add the dry components to the moist components then whisk till easy and mixed.
Use leftover pumpkin puree in these recipes:
Step 3: Bake the muffins.
Line a 12 cup muffin tin with paper liners then scoop 1/4 cup value of batter into every cup and sprinkle with a pinch of turbinado sugar. Once more, that is non-obligatory, however provides an attractive of completion!
You will discover tubinado sugar by the common granulated sugar on the grocery retailer.
Bake the muffins at 350 levels for 19-21 minutes, or till a toothpick inserted into the middle comes out clear. Cool the muffins within the baking tin for 10 minutes earlier than eradicating to a cooling rack to chill fully.
The way to Retailer
I do know it’s onerous to attend however really these muffins are at their finest beginning at the very least 12 hours after baking. They’ll come cleanly out of their paper liners and intensify in softness and taste. By way of storing:
- Counter: place the fully cooled muffins inside an hermetic container then retailer on the counter for as much as 5 days. You’ll be able to prolong their life by a pair days by storing the muffins within the fridge as a substitute.
- Freezer: place the fully cooled muffins inside a gallon-size Ziplock freezer bag then freeze flat for as much as 3 months. Thaw within the fridge.
I hope you’re keen on these excellent gluten free pumpkin muffins, and discover an excuse to whip them up typically over these beautiful but fleeting fall months. Take pleasure in!
Extra Gluten Free Baked Goodies
- 1-1/2 cups gluten free baking flour mix WITH binder, see notes
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup pumpkin puree, not pumpkin pie filling, Libby’s really helpful
- 1 cup granulated sugar
- 2 giant eggs
- 1/4 cup vegetable oil or canola oil
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- turbinado sugar, for topping, non-obligatory
-
Preheat the oven to 350 levels then line a 12 cup muffin tin with paper liners and put aside.
-
To a medium-size mixing bowl, add the gluten free flour mix, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon then whisk to mix and put aside.
-
To a big mixing bowl, add the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract then whisk till easy. Add the dry components to the moist components then whisk till easy.
-
Scoop 1/4 cup batter into every lined muffin cup then sprinkle the tops with a pinch (~1/2 teaspoon) turbinado sugar, if utilizing. Bake for 19-21 minutes, or till a toothpick inserted into the middle of the muffins comes out clear, rotating the pan 180 levels midway by.
-
Let the muffins cool contained in the tin for 10 minutes then switch them to a cooling rack to chill fully. As soon as cool, switch to a storage container with a lid. Notice: as with most gluten free muffins or cupcakes, these Pumpkin Muffins come out of the paper liners, and change into extra tender and tender, beginning on day 2.
Energy: 177kcal, Carbohydrates: 30g, Protein: 3g, Fats: 6g, Saturated Fats: 1g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 1g, Trans Fats: 0.03g, Ldl cholesterol: 27mg, Sodium: 190mg, Potassium: 59mg, Fiber: 2g, Sugar: 18g, Vitamin A: 3219IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg
Dietary values are estimates solely. Please learn our full diet info disclaimer.
Images by Ashley McLaughlin