Pumpkin Spice Muffins Gluten Free Recipes

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

Gluten-Free Pumpkin Muffins image

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.

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

PUMPKIN SPICE MUFFINS - GLUTEN-FREE & DAIRY-FREE

This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "Recipe #189120" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.

Provided by Whats Cooking

Categories Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 11

Pumpkin Spice Muffins - Gluten-Free & Dairy-Free image

Steps:

Preheat oven to 350°F
Mix all dry ingredients in a large bowl.
Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
Whisk all ingredients until combined and smooth.
Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

Nutrition Facts : Calories 150.3, Fat 10, SaturatedFat 1.5, Cholesterol 31, Sodium 217.5, Carbohydrate 14.9, Fiber 0.2, Sugar 13.2, Protein 1.3

Ingredients

2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)
3/4 cup coconut flour
1 (15 ounce) can unseasoned pumpkin puree
1 teaspoon salt
1 cup vegetable oil
2 teaspoons baking soda
1 cup brown sugar or 1 cup sucanat
1/2 cup maple syrup
1/2 cup water or 1/2 cup milk
2 tablespoons pumpkin pie spice
4 eggs

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Pumpkin Spice Muffins Gluten Free Recipes

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.

PUMPKIN SPICE MUFFINS - GLUTEN-FREE & DAIRY-FREE

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