GLUTEN FREE PUMPKIN MUFFIN RECIPES

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GLUTEN FREE PUMPKIN MUFFINS



Gluten Free Pumpkin Muffins image

Tender, sweet gluten free pumpkin muffins that are simple to make and use minimal ingredients. You're going to love the fall spices in this pumpkin muffin recipe.

Provided by Chrystal

Total Time 53 minutes

Prep Time 10 minutes

Cook Time 28 minutes

Yield 12

Number Of Ingredients 12

1 3/4 cups all-purpose gluten-free flour (I used Bob’s Red Mill 1-to-1 or my Gluten Free Flour)
3/4 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
2 eggs
1 1/2 cups pumpkin puree (not pie filling)
1/2 cup oil (coconut, avocado, and canola oil all work great)
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375F. Line a standard sized muffin baking pan with paper liners; set aside.
  • Add gluten-free flour, sugars, baking soda, salt, and spices to a large mixing bowl. Whisk until combined.
  • Add eggs, pumpkin puree, oil and vanilla extract. Mix just until combined.
  • Using a spoon or a batter scoop, spoon batter into the muffin liners until ¾ full (about a heaping ¼ cup of batter).
  • Bake for 24-28 minutes or until a toothpick inserted into the center of a muffin comes out clean.Cool completely before serving. Store in an airtight container at room temperature for up to four days.

Nutrition Facts : Calories 223 calories, CarbohydrateContent 31 grams carbohydrates, CholesterolContent 31 milligrams cholesterol, FatContent 10 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 209 grams sodium, SugarContent 21 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 9 grams unsaturated fat

GLUTEN-FREE PUMPKIN MUFFINS RECIPE | ALLRECIPES



Gluten-Free Pumpkin Muffins Recipe | Allrecipes image

Yummy, moist gluten-free pumpkin muffins with a drizzle of icing. Our gluten-free son love these as a treat. Substitute soy milk for dairy milk, if preferred.

Provided by Michele S

Categories     Bread    Quick Bread Recipes    Pumpkin Bread Recipes

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 18 muffins

Number Of Ingredients 19

½ cup tapioca flour
½ cup brown rice flour
¾ cup white rice flour
¼ cup sorghum flour
1?½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 (15 ounce) can pumpkin puree
3 eggs
½ cup packed brown sugar
¼ cup milk
¼ cup butter, melted
1?½ cups confectioners' sugar
¼ cup butter, melted
2 tablespoons milk, or as needed

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.

Nutrition Facts : Calories 190.1 calories, CarbohydrateContent 31.7 g, CholesterolContent 45 mg, FatContent 6.4 g, FiberContent 1.3 g, ProteinContent 2.5 g, SaturatedFatContent 3.7 g, SodiumContent 249.4 mg, SugarContent 17.3 g

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