IS LIBBY PUMPKIN GLUTEN-FREE 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

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.

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