How to make Gluten Free Pumpkin Muffins

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These Gluten Free Pumpkin Muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook!A Real Halloween Beauty!

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
  • Very adaptable recipe—add chocolate chips, nuts, or dried cranberries; sprinkle with coarse sugar; or leave 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.

A Must-Have Ingredients for best gluten free pumpkin muffin :

Flour: Utilize regular flour in this recipe. Whenever wanted, you can supplant half of the flour with entire wheat flour for a heartier, denser pumpkin biscuit.
Baking Pop: Assists the biscuits with rising. There’s no requirement for baking powder and, truth be told, I’ve made these pumpkin gluten free pumpkins with just baking soft drink before as well. (Simply leave out the baking powder in those; genuinely no observable contrast in the result.)
Cinnamon, Ginger, and Pumpkin Pie Zest: Pumpkin is delectable, however to truly draw out its flavor, you want a few warming flavors like cinnamon, ginger, and pumpkin pie zest. You can utilize locally acquired or attempt my hand crafted pumpkin pie zest mix. Pumpkin pie zest as of now incorporates cinnamon and ginger, yet for something good, most profound flavor, I suggest utilizing every one of the 3. See recipe Note.
Pumpkin Puree: You really want 1 and 1/2 cups (around 340g) of pumpkin puree, which is the majority of a standard 15-ounce can. Try not to utilize pumpkin pie filling. Very much like with these pumpkin snickerdoodles, canned pumpkin is ideal, however you could utilize new puree assuming that is what you have.
Oil: The biscuits taste dry and rubbery without some fat. Similarly as though we’re making pumpkin cake and pumpkin espresso cake, utilize vegetable oil. You could likewise utilize softened coconut oil.
Brown and White Sugars: I marginally decreased the sugar from my beginning stage (pumpkin scrap cake biscuits), so the pumpkin flavor sparkles. Utilizing a little earthy colored sugar adds some flavor, as well.
Eggs: Give structure.
Milk: Like most muffins recipes, the hitter needs a fluid. You can utilize entire milk, buttermilk, or any dairy or nondairy milk you appreciate. I utilize squeezed orange in my pumpkin bread recipe, however utilizing squeezed orange (for how much fluid required here) wasn’t ideal here. The biscuits were too citrus-y. You could, obviously, supplant some of the milk with some squeezed orange.
This is discretionary, however I love adding a little coarse sugar to the highest points of the pumpkin biscuits prior to baking. I do this in a ton of my biscuit recipes (both on the web and in my book) since it adds a shimmering crunch — very much like genuine pastry shop biscuits! You can utilize something like Pure cane sweetener or white shimmering sugar. Also, remember my high-temperature stunt, remembered for the composed recipe and made sense of in the Notes beneath.

Gluten Free Pumpkin Muffins

gluten free pumpkin muffins  Storage:

 For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.

vegan pumpkin muffins Notes:

How to use your spices:use 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice. Do not leave out the 2 teaspoons of ground cinnamon that is also called for in this recipe. Depending how much you like ginger, you can skip or leave in the extra 1/4 teaspoon ground ginger that is also called for in this healthy pumpkin muffins.

About Add-Ons:Simply fold 1 cup (about 180g) of chocolate chips in the batter right before spooning into your muffin pan. Or you can add 1 cup (about 130g) of chopped pecans or walnuts, or 3/4 cup (about 105g) of dried cranberries.

How to cook these gluten free pumpkin muffins :

As I accomplish for most muffin recipes, prepare the biscuits for 5 minutes at an exceptionally hot temperature. Then, keeping the biscuits in the broiler, change to a lower temperature for the excess heat time. This underlying high temperature will rapidly lift the biscuit beat so they’re additional high, then, at that point, the focuses will heat during the lower temperature prepare time. This stunt makes delightful pastry shop style biscuits everytime.

Utilize Baking Soda, Not Baking Powder
They are not exactly the same thing. Both are leaveners that assist your prepared products with rising (baking powder contains some baking pop). For ideal outcomes, consistently follow the recipe and measure cautiously.

Other Healthy Pumpkin Recipes You should give a try!

4-Steps Pumpkin Baked Oatmeal

How to make Healthy Halloween Pumpkin Pancakes

How to make Halloween Pumpkin Deviled Eggs

Thanks for reading this gluten free pumpkin muffins , comment below if you made this, and let me know how it went.

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How to make Gluten Free Pumpkin Muffins

Difficulty: Beginner Prep Time 10 min Cook Time 25 min Total Time 35 mins Best Season: Fall

Ingredients

Instructions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.

  2. Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.

  3. 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.

  4. Spoon batter into the prepared muffin cups, filling each 3/4 full.

     

     

  5. Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

     
     
Nutrition Facts

Amount Per Serving
Calories 224
% 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.

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