GLUTEN FREE PUMPKIN PANCAKES RECIPES

Name: Gluten Free Pumpkin Recipes: Pumpkin Muffins
Prep time: 10 min
Cook time: 28 min
Total time: 53 min
Yield: 12
Cuisine: American
Ingredients: 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

20 BEST GLUTEN-FREE PUMPKIN RECIPES

20 Best Gluten-Free Pumpkin Recipes image

One of our favorite gluten free pumpkin recipes! You're going to love these gluten free pumpkin desserts, gluten free pumpkin recipes, and gluten free pumpkin treats. I hope you love these pumpkin muffins.

Provided by Chrystal

Total Time 53 minutes

Prep Time 10 minutes

Cook Time 28 minutes

Yield 12

Number Of Ingredients 12

Ingredients

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

FLUFFY GLUTEN-FREE PANCAKES RECIPE | ALLRECIPES

Fluffy Gluten-Free Pancakes Recipe | Allrecipes image

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Provided by Fioa

Categories Breakfast and Brunch Pancake Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8 small pancakes

Number Of Ingredients 8

Ingredients

1 cup all-purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ cup cold milk, or more as needed

Steps:

Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 90.4 calories, CarbohydrateContent 13.5 g, CholesterolContent 24.5 mg, FatContent 3.2 g, FiberContent 1.8 g, ProteinContent 3 g, SaturatedFatContent 0.7 g, SodiumContent 190.9 mg, SugarContent 1.4 g

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