Last updated on March 21st, 2023 at 03:02 pm
If you’re anything like me, you like pumpkin season. Everything about the season, from pumpkin spice lattes to pumpkin pastries, makes me feel cozy and comfortable. The perfect fall treat is gluten-free pumpkin muffins. These muffins are incredibly easy to make and make the perfect treat for any occasion. Additionally, they are packed with healthy ingredients that will give you energy all day.
Why You should try these Gluten Free Pumpkin Muffins:
- Reliable, easy recipe with basic ingredients
- No mixer needed
- Extra soft & moist
- Deep pumpkin spice flavor (you can use your homemade pumpkin pie spice!)
- Dairy free if using dairy-free milk
- It’s a really adaptable recipe; you can add chocolate chips, almonds, or dried cranberries to liven it up, or you can simply leave it plain.
- They freeze well for later, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.
Here’s what you need to make this recipe:
Oven gloves to better use the oven and for hand protection.
A Must-Have Ingredients for best gluten free pumpkin muffins :
Regular flour :are called for in this recipe.
You may always use whole wheat flour in place of half the regular flour for a heartier, denser pumpkin biscuit.
Turn on the oven to help the biscuits rise. To be quite honest, I’ve also produced these pumpkin gluten-free pumpkins with only baking soda. Baking powder is not required. (If you omit the baking powder, the results won’t change greatly.)
Cinnamon, ginger, and zest in pumpkin pie Pumpkin is a tasty vegetable, but if you add some warming flavors like cinnamon, ginger, and pumpkin pie zest, it will taste even better. Use a local product or my personal pumpkin pie zest blend if none is available. Currently, both cinnamon and ginger are used to flavor pumpkin pies, but for the best, most flavorful results, I advise combining all three. For a recipe, see Note.
A typical 15-ounce can of pumpkin puree contains the 340 grams, or 1 and 1/2 cups, that you actually need. Avoid using pumpkin pie filling. As with these pumpkin snickerdoodles, canned pumpkin works best, while fresh puree can also be used.
Oil: Without a little fat, the biscuits taste bitter and dry. Use vegetable oil to make pumpkin cake or pumpkin espresso cake. Another alternative is softened coconut oil.
Brown and White Sugars: To make the pumpkin flavor shine out, I slightly reduced the sugar content from my prototype (pumpkin scrap cake biscuits). A little earthy-colored sugar could be used to add flavor.
To add structure, use eggs.
Milk:
Like other muffin recipes, the batter needs a liquid.
Any type of milk, whether dairy-based or not, including whole milk and buttermilk, may be used.
My pumpkin bread recipe calls for squeezed oranges, but considering the quantity of liquid required, it wasn’t the best option here.
The cookies had a strong citrus flavor.
Of course, you may substitute some of the milk with freshly squeezed orange juice.
Although it is not required, I prefer to lightly dust the pumpkin biscuits’ highest points with coarse sugar before baking.
I use it in a number of my biscuit recipes (both online and in my book) because it gives them a shimmering crunch that is quite reminiscent of the real thing.
White table sugar and pure cane sparkling sugar are examples of possible products. Also, keep in mind my high-temperature technique, which is described in the Notes below and referred to in the prepared recipe.
gluten free pumpkin muffins Storage:
- Store in an airtight container: To keep your muffins fresh and moist, store them in an airtight container. A plastic container with a tight-fitting lid or a reusable silicone food bag are both great options.
- Refrigerate: Gluten-free baked goods tend to dry out faster than regular baked goods, so it’s best to store them in the refrigerator. This will keep the muffins fresh for up to 5 days.
- Freeze for longer storage: If you have a large batch of muffins or if you want to store them for a longer period of time, you can freeze them. Wrap each muffin individually in plastic wrap or place them in a freezer-safe container or bag. To thaw, simply take a muffin out of the freezer and allow it to sit at room temperature for a few minutes or until it reaches your desired temperature.
- Reheat before eating: To enjoy your muffins at their best, it’s best to reheat them before eating. Place the muffins in the microwave for 15-20 seconds or in the oven at 350°F for a few minutes.
vegan pumpkin muffins Notes:
For each recipe, add 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice. Don’t forget to add the 2 teaspoons of ground cinnamon that are called for in the recipe. Depending on how much you like ginger, you can either delete or use the additional 1/4 teaspoon ground ginger that is also called for in these wholesome pumpkin muffins.
Add 1 cup (or 180g) of chocolate chips to the batter just before spooning it into your muffin pan. You can also add 1 cup (or 130g) of chopped pecans or walnuts or 3/4 cup (or 105g) of dried cranberries.
How to cook these gluten free pumpkin muffins :
- Choose the right gluten-free flour: There are many different gluten-free flours available, and each one has a unique texture and flavor. Choose a gluten-free flour that is specifically made for baking, such as almond flour or coconut flour, as they will provide the best results.
- Use pure pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains additional ingredients that can affect the texture and flavor of your muffins.
- Mix the batter well: Be sure to mix the batter well to ensure that all the ingredients are evenly distributed. Stir the batter until it’s just combined and there are no lumps.
- Fill the muffin cups evenly: To ensure that your muffins are the same size and cook evenly, fill the muffin cups evenly. Use an ice cream scoop or a tablespoon to portion the batter into the muffin cups.
- Bake at the right temperature: Preheat your oven to the temperature indicated in your recipe, and be sure to bake the muffins for the full time specified. This will help ensure that the muffins are cooked through and have a tender crumb.
- Allow the muffins to cool: Once the muffins are finished baking, allow them to cool in the muffin tin for a few minutes before removing them to a wire rack to cool completely.
gluten free pumpkin muffins Variations & Add-Ons:
Gluten-free pumpkin muffins are a perfect autumn treat that can be enjoyed by everyone, including those with dietary restrictions. But why stick to the traditional pumpkin muffin recipe when there are so many delicious variations and add-ons to try?
One simple variation is to add a streusel topping. This adds a crunchy texture and a buttery flavor that pairs well with the warm spices in the muffin. To make the streusel, combine brown sugar, gluten-free flour, and cold butter, and sprinkle it on top of the muffin batter before baking.
For a more indulgent option, consider adding some chocolate chips to the batter. The combination of rich chocolate and warm pumpkin spice is sure to be a crowd-pleaser.
If you want to add some extra nutrition to your muffins, try adding some chopped nuts or seeds to the batter. Walnuts, pecans, or pumpkin seeds all add a satisfying crunch and a boost of healthy fats and protein.
For those who want a little extra spice, consider adding some ginger or nutmeg to the batter. This adds a warm, spicy flavor that complements the pumpkin perfectly.
If you’re feeling adventurous, you can even try making savory pumpkin muffins. Add some chopped herbs and grated cheese to the batter, and skip the sugar and spices. These muffins make a great side dish for a fall meal, or a savory snack on their own.
With so many variations and add-ons to try, gluten-free pumpkin muffins never have to be boring. Get creative and experiment with different flavors and textures to find your perfect autumn treat.
How to store & reheat pumpkin muffins:
To store the healthy pumpkin muffins, allow them to cool completely at room temperature, then place them in an airtight container or a sealable plastic bag. You can store them at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
To reheat the gluten free pumpkin muffins, preheat your oven to 350°F (180°C). Remove the muffins from the container or plastic bag and place them on a baking sheet. Bake for 5-10 minutes, or until heated through. Alternatively, you can microwave them on high for 10-15 seconds per muffin, or until warmed to your liking. Avoid overheating the muffins as they may become dry or tough.
Other Healthy Pumpkin Recipes You should give a try!
A Beginner’s Guide to Cooking Air Fryer Butternut Squash
How to make trader joe’s butternut squash mac and cheese
Other Healthy Dessert Ideas:
How To Make The Perfect Gluten Free Cinnamon Rolls: A Delicious Recipe
A Deliciously Decadent Edward delling-Williams Carrot Cake Recipe
Homemade Cranberry Cheesecake Bars: You Won’t Be Able to Stop Eating Them!
Gluten Free Cinnamon Rolls Recipe
The Perfect Dessert to Impress Your Guests: Tempura cheesecake!
Pioneer Woman Pumpkin Spice Granola
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Gluten Free Pumpkin Muffins: The Perfect Fall Treat
Description
Gluten-free pumpkin muffins are a variation of traditional pumpkin muffins that are made without wheat flour, which is a source of gluten. These muffins typically use alternative flours such as almond flour, oat flour, or gluten-free all-purpose flour in place of wheat flour.
The recipe for gluten-free pumpkin muffins typically includes pumpkin puree, eggs, sugar, vanilla extract, gluten-free flour, baking powder, baking soda, salt, and a blend of spices such as cinnamon, nutmeg, and ginger. Some variations may also include add-ins like chocolate chips, chopped nuts, or dried fruits.
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.
- Amount Per Serving
- Calories 224kcal
- % Daily Value *
- Total Fat 11g17%
- Potassium 105mg3%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
