Gluten-Free Pumpkin Muffins


3 eggs
2 Tbsp molasses
2 C pumpkin puree (or 1 15 oz can)
1 3/4 C GF All-Purpose Flour Blend
1 C granulated cane sugar
2 tsp baking powder
1/2 tsp xanthan gum (*omit if included in flour blend)
1/2 tsp fine sea salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp cinnamon
8 Tbsp butter, softened


  1. Preheat oven to 375 F. Line muffin tin with paper muffin cups.
  2. Whisk together eggs, molasses, and pumpkin puree. Set aside.
  3. With a stand mixer or electric hand mixer, whisk flour, sugar, baking powder, xanthan gum*, salt, cloves, nutmeg, and cinnamon.
  4. Add softened butter and mix until evenly crumbly.
  5. Add pumpkin mixture a little at a time and beat well after each addition. Beat for 1 to 3 minutes until the mixture is fluffy.
  6. Using a 1/4 C measuring cup, scoop the mixture into the prepared pan and mound the cups full.
  7. Let the muffins rest for 5 minutes.
  8. Bake the muffins for 22-25 minutes, until a toothpick inserted into the center of one of the middle muffins comes out clean.
  9. Remove from the oven and let the muffins rest for 5 minutes, then remove from pan.
  10. Enjoy muffins while they’re still warm.

YIELD: 12 muffins

Recipe adapted from Gluten-Free Pumpkin Muffins from King Arthur Baking Company.

Published by Kerri

Wife & Mama | Gardener | Homesteader | Homeschooler |

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