Why You’ll Love this Gluten Free Pumpkin Muffins Recipe
If you’re looking for a delightful treat that’s both gluten-free and packed with the flavors of fall, you’re going to love this gluten-free pumpkin muffins recipe.
These muffins are incredibly moist and flavorful, thanks to the warm spices and rich pumpkin puree. I appreciate how simple the recipe is, making it easy to whip up a batch anytime.
Plus, they’re perfect for breakfast or as a snack. The aroma that fills my kitchen while they bake is absolutely irresistible.
Trust me, once you try them, you’ll want to make these muffins a regular part of your fall baking routine!
Ingredients of Gluten Free Pumpkin Muffins
When it comes to baking, having the right ingredients is key, especially if you’re making gluten-free pumpkin muffins. Trust me, the combination of flours and spices in this recipe creates a deliciously moist muffin that will make your kitchen smell like a cozy fall day.
Plus, they’re super easy to make, so you can whip up a batch without turning your kitchen into a disaster zone—well, at least not a total disaster. Let’s take a look at what you’ll need to gather before you get started on this scrumptious treat.
Ingredients for Gluten Free Pumpkin Muffins:
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch or potato starch
- 1 teaspoon glucomannan
- 1/4 cup psyllium powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 1/3 cups packed Splenda brown sugar blend
- 1 cup pumpkin puree (canned pumpkin is fine)
- 1/3 cup light olive oil
- 2 free-range organic eggs, beaten
- 1 tablespoon vanilla extract
- 1/4 teaspoon vinegar
- 1/2 cup cashew milk
- 1/2 cup raisins or chocolate chips (your choice)
Now, when it comes to these ingredients, there are a couple of things to keep in mind. First, if you’re not familiar with some of the flours, don’t worry. Sorghum and millet flours are great gluten-free options that add a unique flavor and texture to your muffins.
And if you can’t find one of those flours, just swap it out for another gluten-free flour you have on hand—experimenting is half the fun, right? Just remember, the balance of dry to wet ingredients is essential for that perfect muffin.
Oh, and regarding the sweetener, feel free to adjust the Splenda based on your taste preferences; after all, not everyone has a sweet tooth like me.
How to Make Gluten Free Pumpkin Muffins
Alright, let’s roll up our sleeves and get to making these delicious gluten-free pumpkin muffins. First things first, preheat your oven to 350ºF. It’s like warming up your kitchen for the cozy magic that’s about to happen.
While that’s heating up, grab a 12-muffin tin and line it with paper cupcake liners. Trust me, it makes cleanup a breeze—because who wants to deal with sticky muffin tins, right?
Now, in a large mixing bowl, whisk together all the dry ingredients: 1/2 cup of sorghum flour, 1/2 cup of millet flour, 1/2 cup of almond flour, and so on. You’re looking for a smooth mixture, so don’t rush it.
Add in the 1 1/3 cups of packed Splenda brown sugar blend, followed by the 1 cup of pumpkin puree (canned is totally fine), and then the wet ingredients: 1/3 cup of light olive oil, 2 beaten free-range organic eggs, 1 tablespoon of vanilla extract, and 1/4 teaspoon of vinegar.
Now, this is where the magic starts to happen. Beat that batter until everything is well incorporated. If it feels too thick, don’t panic! Just add a splash of almond or coconut milk—up to 1/4 cup should do the trick—until it reaches a smooth consistency.
Once you have that lovely batter ready, it’s time to fill those muffin cups. Spoon the batter into each liner, filling them about 2/3 of the way full.
And here’s a pro tip: if you like a little extra sweetness or fun texture, toss in 1/2 cup of raisins or chocolate chips—because who doesn’t love a surprise in their muffins?
After that, pop the muffin tin into the preheated oven and bake for about 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Just imagine the lovely aroma wafting through your house—nothing says “cozy fall day” quite like that. Once baked, let them cool for a few minutes before transferring them to a wire rack.
And there you have it, scrumptious gluten-free pumpkin muffins ready to be devoured!
Gluten Free Pumpkin Muffins Substitutions & Variations
Exploring substitutions and variations for gluten-free pumpkin muffins can really elevate your baking experience and cater to different dietary needs.
For a nut-free option, I swap almond flour with additional sorghum or coconut flour. If you want to cut sugar, using applesauce or ripe bananas works beautifully.
Feeling adventurous? Add spices like cloves or cardamom for a flavor twist. For extra protein, consider mixing in some ground flaxseed or chia seeds.
I also love experimenting with mix-ins; you can use dried cranberries or chopped pecans instead of raisins or chocolate chips.
The possibilities are endless! Enjoy your baking journey!
What to Serve with Gluten Free Pumpkin Muffins
What pairs well with gluten-free pumpkin muffins? I love serving them with a warm cup of spiced chai or coffee; the flavors complement each other beautifully.
For an extra treat, try a dollop of maple butter or cream cheese spread on top. If I’m feeling indulgent, a scoop of vanilla ice cream makes a delightful pairing, especially when muffins are still warm.
Additionally, a side of fresh fruit, like apple slices or berries, adds a revitalizing contrast. These combinations elevate my muffin experience and make for a cozy, satisfying snack or breakfast.
Enjoy experimenting with your favorites!
Additional Tips & Notes
Pairing gluten-free pumpkin muffins with beverages and spreads enhances the overall experience, but there are also a few tips that can help you achieve the best results in the kitchen.
First, make sure your ingredients are fresh for the best flavor. I always recommend letting the muffins cool completely before storing them to maintain their texture.
If you want extra moisture, consider adding a bit more pumpkin puree. For a delightful twist, try incorporating nuts or seeds for added crunch.
Finally, don’t hesitate to experiment with spices; a pinch of cloves or allspice can elevate the flavors wonderfully!