Gluten Free Pumpkin Apple Muffins Recipes

GLUTEN-FREE PUMPKIN MUFFINS

Gluten-Free Pumpkin Muffins image

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

Ingredients

210 grams (1 1/2 cups) gluten-free all-purpose flour
1 teaspoon ground cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup pumpkin puree
3/4 cup brown sugar
2 large eggs, at room temperature
3/4 cup vegetable oil
2 tablespoons whole-milk yogurt

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 APPLE MUFFINS

Gluten Free Pumpkin Apple Muffins image

Make and share this Gluten Free Pumpkin Apple Muffins recipe from Food.com.

Provided by AdrianneGF

Categories Free Of...

Time 25m

Yield 18 muffins

Number Of Ingredients 17

Ingredients

12 tablespoons unsalted butter
1 cup sorghum flour
1/2 cup cornstarch
1/2 cup tapioca flour
2 teaspoons guar gum
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup granulated sugar
1 tablespoon dark brown sugar, packed (dark muscovado)
1/2 cup light brown sugar, packed (light muscovado)
2 1/8 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons freshly ground ginger
1 golden delicious apple, peeled, cored, thinly sliced and then diced
1 (15 ounce) can unsweetened pumpkin puree
2 large eggs
3 teaspoons pure vanilla extract

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.

Nutrition Facts : Calories 172.5, Fat 8.3, SaturatedFat 5.1, Cholesterol 43.9, Sodium 76.9, Carbohydrate 24.3, Fiber 0.5, Sugar 19, Protein 1.1

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