PUMPKIN MUFFIN GLUTEN FREE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

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.

More about "pumpkin muffin gluten free recipes"

GLUTEN-FREE PUMPKIN MUFFINS RECIPE - BETTYCROCKER.COM
Give these Paleo-friendly pumpkin muffins a try. They are packed with flavor and a perfect grab-and-go breakfast or snack.
From bettycrocker.com
Total Time 1 hours 0 minutes
Calories 210 per serving
  • Bake 20 to 25 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to cooling rack to cool completely.
See details


GLUTEN-FREE PUMPKIN MUFFINS - GLUTEN-FREE BAKING
Easy gluten-free pumpkin muffins bake up light and tender. Loaded with pumpkin spice flavor. (Dairy-free recipe)
From glutenfreebaking.com
  • Store, wrapped, on the counter for up to three days or freeze for up to three months.
See details


PUMPKIN RAISIN MUFFINS - GLUTEN FREE RECIPE - FOOD.COM
Make and share this Pumpkin Raisin Muffins - Gluten Free recipe from Food.com.
From food.com
Total Time 35 minutes
Calories 4042.8 per serving
  • Enjoy.
See details


PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN) RECIPE - FOOD.COM
This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 181.4 per serving
  • Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.
See details


GLUTEN-FREE PUMPKIN MUFFINS RECIPE | SHAUNA JAMES AHERN ...
From foodnetwork.com
See details


GLUTEN-FREE PUMPKIN MUFFINS | KING ARTHUR BAKING
Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. Whisk together the eggs, molasses, and pumpkin purée. Set aside. Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice. Add the soft butter, mixing with an electric mixer until evenly crumbly.
From kingarthurbaking.com
See details


GLUTEN-FREE PUMPKIN MUFFINS RECIPE | ALLRECIPES
Mar 05, 2020 · 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.
From allrecipes.com
See details


GLUTEN FREE PUMPKIN MUFFINS RECIPE - SOFT & FLUFFY ...
Nov 24, 2015 · Pour this batter into a bread pan to make gluten free pumpkin bread! It’s ready when a toothpick comes out clean, a total time of around 60 minutes. You can also sprinkle with ground cinnamon on top decoratively. I use cup-for-cup gluten free all-purpose flour for this pumpkin muffin recipe.
From dishingdelish.com
See details


GLUTEN-FREE PUMPKIN MUFFINS RECIPE | ALLRECIPES
Directions. Instructions Checklist. Step 1. Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups. Advertisement. Step 2. 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.
From allrecipes.com
See details


GLUTEN-FREE PUMPKIN MUFFINS RECIPE - ANNA PAINTER | FOOD ...
Step 1. Line a 12-cup muffin pan with paper or foil liners. In a medium bowl, whisk the flour with the cinnamon, baking soda, pumpkin pie spice and salt. In another medium bowl, whisk the pumpkin ...
From foodandwine.com
See details


GLUTEN FREE PUMPKIN MUFFINS RECIPE - SOFT & FLUFFY ...
Nov 24, 2015 · Gluten Free Pumpkin Muffins made with pumpkin puree are soft, sweet, and full of fall flavors like cinnamon and nutmeg. Top with cream cheese, butter, or even a drizzle of maple syrup for a treat your whole family will love! If you love these gluten free pumpkin muffins, check out my Strawberry Banana Muffins, Gluten Free Cherry Muffins, and Gluten Free Pumpkin Bread!
From dishingdelish.com
See details


GLUTEN FREE PUMPKIN MUFFINS W/ CINNAMON STREUSEL - EAT ...
Sep 10, 2021 · Pumpkin bread, pumpkin cookies, pumpkin pie and these new gluten free pumpkin muffins! I couldn’t decide between doing chocolate chips or a cinnamon streusel topping, so I opted for both! These muffins have a generous amount of pumpkin for a very soft and tender texture, plus plenty of spice for tons of flavor.
From eatwithclarity.com
See details


EASY GLUTEN-FREE PUMPKIN MUFFINS MADE WITH ONLY 9 INGREDIENTS
Oct 11, 2017 · Pumpkin: Of course you need canned pumpkin, and this recipe calls for 1 3/4 cups of pumpkin. You’ll have a little leftover pumpkin in your can, which you can use for pumpkin pancakes the next day.. Pumpkin Pie Spice: Pumpkin pie spice includes a blends of spices, making it a one-stop shop for spicing up these muffins. You can get pumpkin pie spice at most grocery stores or here online.
From goodforyouglutenfree.com
See details


EASY VEGAN GLUTEN FREE PUMPKIN MUFFINS RECIPE (GF, V ...
Aug 27, 2018 · Preheat the oven to 350°F. Place cupcake liners in a standard, 12 muffin pan.Set aside. Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla.
From beamingbaker.com
See details


GLUTEN FREE PUMPKIN GINGERBREAD MUFFINS - THE NATURAL NURTURER
Dec 05, 2017 · Stir until throughly combined. Portion the batter out into the prepared muffin tin. Bake for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean and the top of the muffins are completely set. Remove from oven and let cool for 15 minutes before enjoying.
From thenaturalnurturer.com
See details


VEGAN PUMPKIN MUFFINS (GLUTEN-FREE!) - DETOXINISTA
Instructions. Preheat the oven to 350ºF and line a muffin pan with 12 liners. In a large bowl, combine the flour, pumpkin, maple syrup, coconut oil, pumpkin pie spice, baking powder, and salt and use a whisk to mix it well, breaking up any clumps. This works best if your ingredients are at room temperature.
From detoxinista.com
See details


GLUTEN FREE RECIPES PUMPKIN MUFFINS | JUDY'S BLOG
Jan 07, 2022 · Gluten free recipes pumpkin muffins. Add eggs, pumpkin puree, oil and vanilla. Pour the wet ingredients into the dry ingredients and mix until just. Preheat your oven to 177 c , 350 f. Bake for 25 minutes or until tooth pick or skewer comes out clean.
From judy-montano.github.io
See details


EASY GLUTEN FREE PUMPKIN MUFFINS - DARN GOOD VEGGIES
Sep 28, 2021 · Preheat the oven to 350 degrees. Prep a 12-count muffin tin with paper liners. In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, maple syrup, avocado oil, and vanilla extract. Whisk in the cinnamon, nutmeg, ginger, baking powder and baking soda until evenly distributed with no lumps.
From darngoodveggies.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »