Chunky Apple Pumpkin Muffins Gluten Top 8 Free Recipe 445 Recipes

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
• Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
• In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
• Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
• Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
• Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
• Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
• Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
• Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.
• Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

CHUNKY APPLE PUMPKIN MUFFINS {GLUTEN & TOP 8 FREE} RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Lightly grease your muffin pans. (Yields 12 Muffins.) Peel and dice your apples into small bite size pieces. Prepare your flax eggs (or use two large eggs if you are not allergic). Each flax egg is made by using 3 TB of ground flax + 1 TB of warm water. Do this twice. Set aside for approximately 10 minutes until they reach a "gel like" texture. In a stand mixer, or food processor with mixing blade, combine your dry ingredients and lightly stir together. Begin adding the rest of the muffin ingredients as noted - pumpkin, apple sauce, juice or water, vanilla, and your flax eggs once they are ready. Once that is well combined with no lumps, stir in your apple dices. Distribute evenly between the muffin cup cavities. Optional: Make your streusel topping by combining the ingredients and by mixing together using a fork until you've worked the sugar, flour, and cinnamon into the non-dairy butter. Add streusel topping evenly over each muffin before baking. Place and in the oven and allow to bake for approximately 30 minutes. Remove from oven and let cool on wire rack.

CHUNKY APPLE MUFFINS

Steps:

• In a large bowl toss together the apples and the sugar.
• In a small bowl whisk together the eggs, the oil, and the vanilla.
• In a third bowl stir together well with a fork the flour, the baking soda, the cinnamon and salt.
• Stir the egg mixture into the apple mixture; add the flour andd stir the batter until just combined.
• Batter will be stiff.
• Stir in raisins and walnuts.
• Divide the batter between 16 greased muffin tins.
• Bake in a preheated 325 oven for 25-30 minutes.
• These are best eaten right from the oven, but you can enjoy them a day later too.

GLUTEN FREE PUMPKIN APPLE MUFFINS

Steps:

• Preheat oven to 350ºF and line your muffin tins with 18 muffin/cupcake paper cups and set aside.
• In a medium sized bowl, combine all the dry ingredients, including the sugars and stir with a wooden spoon until all the ingredients look evenly distributed.
• In a stand up mixer with the paddle attachment, cream the butter until soft and then add all the dry ingredients at once and mix on low for about 2 minutes. Add the eggs, pumpkin and vanilla and mix on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Lastly, add your diced golden delicious apple and mix for 1 minute more.
• Using an ice cream scoop, fill your muffin cups with your batter and bake at 350ºF for 25 minutes. The muffins should have nice fissures traversing the tops and the utmost edges should be slightly darker than the rest of the muffin. A wooden skewer inserted into one of the muffins will come out clean.