Yummy Gluten Free Pumpkin Muffins Recipes

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GLUTEN FREE PUMPKIN MUFFINS



Gluten Free Pumpkin Muffins image

Gluten Free Pumpkin Muffins are soft and fluffy, made with pumpkin puree and classic pumpkin pie spices, and ready in under 45 minutes!

Provided by Jacqui

Categories     Breakfast

Time 35m

Number Of Ingredients 11

1 1/4 cup gluten free 1-to-1 all-purpose flour
3/4 cup light brown sugar
2 teaspoons baking powder (double acting)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup pumpkin puree
2 large eggs (room temperature)
1/4 cup unsalted butter (room temperature )
1/4 cup half and half

Steps:

  • Preheat oven to 400°F. Grease a muffin pan and set aside.
  • Whisk together dry ingredients in a mixing bowl. In a separate bowl beat eggs, then add to dry ingredients.
  • Add half and half, butter, and pumpkin puree to dry ingredients. Stir all ingredients together (or use a stand mixer) until well combined. Be careful not to over-mix.
  • Add muffin batter to greased muffin tin evenly among 9 of the cups. (You can spread them among 12, but the muffins will be slightly smaller).
  • Bake for 20-25, or until muffins are golden brown and a toothpick comes out clean.

Nutrition Facts : Calories 207 kcal, Carbohydrate 33 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 93 mg, Fiber 3 g, Sugar 20 g, TransFat 0.2 g, UnsaturatedFat 3 g, ServingSize 1 serving

YUMMY GLUTEN FREE PUMPKIN MUFFINS



Yummy Gluten Free Pumpkin Muffins image

I got the idea off of Econobusters, but changed it so much that it's pretty much my own now. For the GF flour mix, I use Recipe #391326 (with almond meal as the last ingredient - so there is some protein that doesn't show up in the nutrition). It rises really well, but needs to cool for awhile before eating.

Provided by WI Cheesehead

Categories     Quick Breads

Time 45m

Yield 24-30 serving(s)

Number Of Ingredients 11

3 cups pumpkin puree (not the pie filling stuff, just pumpkin)
1/3 cup olive oil or 1/3 cup vegetable oil
3 eggs
1 cup honey
1/2 cup sugar or 1/2 cup sucanat
4 cups gluten-free flour, mix
3 teaspoons baking powder
3 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon salt
3 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350° and grease muffin tins.
  • Whisk together the pumpkin, oil, eggs and sugar.
  • In a separate bowl, mix together the rest of the ingredients.
  • Stir the wet ingredients into the dry ones, just until combined.
  • Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
  • Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.

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