PUMPKIN MUFFIN GLUTEN FREE 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 - GLUTEN-FREE BAKING



Gluten-Free Pumpkin Muffins - Gluten-Free Baking image

Easy gluten-free pumpkin muffins bake up light and tender. Loaded with pumpkin spice flavor. (Dairy-free recipe)

Provided by Elizabeth

Prep Time 10 minutes

Cook Time 22 minutes

Yield 15

Number Of Ingredients 9

2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour ((9 ounces/ 260 grams))
2 teaspoons pumpkin spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 (15 ounce) can pumpkin puree
¾ cup lightly packed dark brown sugar ((5 ½ ounces/ 155 grams))
2 large eggs ((about 4 ounces; 113 grams))
½ cup oil or 1 stick butter, melted and slightly cooled ((4 ounces; 113 grams))

Steps:

  • Preheat oven to 350°F. Line 15 muffin cups with paper liners.
  • Whisk together gluten-free flour, pumpkin spice, baking powder, baking soda, and salt in a large bowl. Add pumpkin puree, brown sugar, eggs, and oil. Mix until a batter forms. Scrape the bottom of the bowl with a rubber spatula. Mix any flour that’s clinging to the bottom of the bowl into the batter.
  • Fill prepared muffin cups halfway with batter.
  • Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.
  • Store, wrapped, on the counter for up to three days or freeze for up to three months.

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