Gluten Free Moist Pumpkin Muffins Recipes
GLUTEN FREE PUMPKIN MUFFINS
Here is a delicious recipe for Gluten Free Pumpkin Muffins to be enjoyed anytime of year. Feel free to adjust the spices to accommodate your family's particular tastes. We also like to add chocolate mini chips or pepitas to shake things up a bit.
Provided by Teri Delany
Categories muffins
Time 28m
Number Of Ingredients 14
Steps:
- Bring eggs to room temperature (preferred)
- Preheat the oven to 425 degrees Fahrenheit (218 C)
- If using liners, place 12 liners in muffin wells. If not using liners, spray or grease muffin wells. (try our non-stick baking Goop)
Nutrition Facts : ServingSize 1 muffin, Calories 190 calories, Sugar 2g, Sodium 280mg, Fat 12g, SaturatedFat 1g, UnsaturatedFat 11g, TransFat 0g, Carbohydrate 18g, Fiber 2g, Protein 3g, Cholesterol 30mg
GLUTEN-FREE PUMPKIN MUFFINS
These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.
Provided by Shauna Ahern
Time 1h25m
Yield 9 large muffins
Number Of Ingredients 11
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.
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