Gluten-free pumpkin muffins are one of my go-to recipes in the fall. Pillowy and full of flavor, this recipe is bound to become one of your family’s favorites, too.
Each fall when the pumpkins are ready to be brought in from the garden, “make pumpkin muffins” always finds its way to the top of my to-do list. They are the perfect way to celebrate the arrival of the coziest seasons of the year.
You can make this recipe with a 15 oz. can of pumpkin from the store or two cups of homemade pumpkin puree.
How to Make Your Own Pumpkin Puree
Making your own pumpkin puree is quick & easy! If you process more than you need, you can freeze the puree for up to 6 months.
- Roast the whole pumpkin on a sheet pan for at least an hour at 350 F.
- Once you can insert a fork effortlessly into the skin, remove it from the oven and let it cool.
- Remove the top and slice the pumpkin into quarters. Remove the seeds and skin.
- Puree the rest in a food processor or a blender. Store in an air-tight glass container in the fridge or freezer.
How to Make Gluten Free Pumpkin Muffins
Yield: 12 muffins
1. Gather all of your ingredients.
- 3 eggs
- 2 Tbsp molasses
- 2 C pumpkin puree (or 1 – 15 oz can)
- 1 3/4 C GF 1 to 1 Baking Flour (I use Bob’s Red Mill)
- 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
2. Preheat your oven to 375 F. Line a muffin tin with paper muffin cups. (Trust me, you’re going to want them!)
3. In a small bowl, whisk eggs, molasses, and pumpkin puree. Set aside.
4. With a stand mixer or electric hand mixer, whisk together flour, sugar, baking powder, xanthan gum*, salt, cloves, nutmeg, and cinnamon.
5. Add softened butter and mix until evenly crumbly. With the mixer on low, slowly add the pumpkin mixture. Beat well until the mixture is fluffy (usually 1 to 2 minutes).
6. Scoop the mixture into the prepared muffin cups and mound the cups full. They’ll be really full. Tap the tray on the counter a few times and let the muffins rest for 5 minutes.
7. Bake the muffins for 22-25 minutes or until a toothpick inserted into the center of one of the center muffins comes out clean.
8. Remove from the oven and let the muffins rest for 5-10 minutes, then remove from pan.
9. Enjoy within three days or freeze in an air-tight container for up to 3 months.
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Gluten Free Pumpkin Muffins
Nothing says fall like pumpkin! Try this simple recipe for gluten free pumpkin muffins made with fresh pumpkin puree.
Ingredients
- 3 eggs
- 2 Tbsp molasses
- 2 C pumpkin puree (or 1 15 oz can)
- 1 3/4 C GF 1 to 1 Baking Flour (I use Bob's Red Mill)
- 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
Instructions
- Preheat oven to 375 F. Line muffin tin with paper muffin cups. (Trust me, you're going to want them!)
- In a small bowl, whisk together eggs, molasses, and pumpkin puree. Set aside.
- With a stand mixer or electric hand mixer, whisk flour, sugar, baking powder, xanthan gum*, salt, cloves, nutmeg, and cinnamon.
- Add softened butter and mix until evenly crumbly. With the mixer on low, slowly add the pumpkin mixture. Beat well until the mixture is fluffy (usually 1 to 2 minutes).
- Scoop the mixture into the prepared muffin cups and mound the cups full. They'll be really full. Tap the tray on the counter a few times and let the muffins rest for 5 minutes.
- Bake for 22-25 minutes, until a toothpick inserted into the center of one of the middle muffins comes out clean.
- Remove from the oven and let rest for 5-10 minutes, then remove from pan.
- Enjoy within 3 days or freeze in an air-tight container for up to 3 months.
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