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Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins slathered with Maple Butter and sitting on a white plate.

Gluten Free Pump­kin Muffins taste like fall, Thanks­giv­ing and every­thing warm and homey about the hol­i­days. They’re light, fluffy and ten­der. The muffins are moist and autumn spice deli­cious. They’re dairy free, too. I’m not gonna lie. It may be a lit­tle dan­ger­ous that these are SO delec­table AND so easy to make! Yum!

My gluten free pump­kin muffins are adapt­ed from a recipe from my child­hood. Those pump­kin muffins are a tra­di­tion in our fam­i­ly, espe­cial­ly at the hol­i­days. And, it’s a deli­cious recipe we all love.

Since, we have chil­dren and grand­kids who do bet­ter when eat­ing gluten free, now, I cre­at­ed this recipe for them. Every­one should be able to enjoy the aro­mas and tastes of autumn! Now, the gluten free ver­sion can be a new tradition. 

Whether you are eat­ing gluten free or just want­i­ng to pre­pare some gluten free options for guests, these muffins will be a hit! If you don’t tell, no one will guess they’re gluten free.

Hap­py Fall, my friend! Enjoy!

Gluten Free Pumpkin Muffins slathered with Maple Butter and sitting on a white plate.
Deli­cious Gluten Free Pump­kin Muffins with a love­ly shmear of Home­made Maple Butter.

The Ingredients

Avo­ca­do Oil : Use the oil you nor­mal­ly use for bak­ing, of course. I choose avo­ca­do oil because of it’s neu­tral fla­vor and high smoke point.

Sug­ar : You can use your every­day gran­u­lat­ed sug­ar. If you want to do the recipe exact­ly as I have, I use Zul­ka More­na sug­ar. I’ve actu­al­ly used Zul­ka More­na sug­ar for sev­er­al years, now. It is min­i­mal­ly refined, so it’s not the white col­or you’re accus­tomed to. It’s more caramel col­ored. But, it is used cup for cup just like gran­u­lat­ed sug­ar. And I notice zero dif­fer­ence in the taste or per­for­mance over bak­ing with white sug­ar.

It was a huge sur­prise to me to dis­cov­er that most gran­u­lat­ed sug­ar in the U.S. uses charred cat­tle bones to make the sug­ar white dur­ing the refin­ing process. This may or may not be a prob­lem for you. But, it would def­i­nite­ly affect those of you who try to eat a strict veg­an diet.

I buy Zul­ka More­na sug­ar at Wal­mart and I’m sure it is prob­a­bly avail­able at most U.S. gro­cery stores.

Eggs

Pump­kin Puree : Just plain pump­kin puree in a can. Don’t grab pump­kin pie fill­ing by mis­take. They’re often sold in the same area.

Water


Bet­ter Bat­ter or Cup4Cup gluten free flour blend. Either one work great with muffins. If you have a tried and true, test­ed with muffins blend that can be subbed in cup for cup, you could give that a try. But, the two that I KNOW work in this recipe are Bet­ter Bat­ter and Cup4Cup.

spices : a few of my autumn favorites — cin­na­mon, nut­meg, and cloves

leav­en­ing : both bak­ing pow­der and bak­ing soda

salt

How to Make Gluten Free Pumpkin Muffins

This recipe is so sim­ple! You’ll be in and out of the kitchen in no time. As a mat­ter of fact, it’s quick and easy enough to toss togeth­er for week­night dinners.

  1. Pre­heat the oven to 350° and line two 12-hole muf­fin tins with paper liners.
  2. Mix togeth­er the oil and sugar.
  3. Beat in the eggs.
  4. Mix in the water and pump­kin puree.
  5. Add the dry ingre­di­ents and mix to combine. 
  6. Scoop the fin­ished bat­ter into muf­fin tins lined with paper lin­ers. The lin­ers make clean-up a breeze. Fill each muf­fin cup half way full. That way the muffins will rise to the top of the tin, but won’t spill out over the top of the cup. I use my trusty #20 muf­fin and cup­cake scoop to get a uni­form amount of bat­ter into each cup.
  7. Bake the muffins at 350° for 20 — 23 min­utes. The tops will feel dry and firm when light­ly touched with your fin­ger. A tooth­pick insert­ed into a muf­fin will come out with a few moist crumbs, but no batter.
  8. Cool the tins on a wire cool­ing rack for 5 min­utes or so and then the gluten free pump­kin muffins can be removed from the tins and allowed to fin­ish cooling.
  9. When com­plete­ly cool, store the muffins in an air­tight con­tain­er. They will be good in the fridge or on the counter for 3 or 4 days, if they last that long. lol
  10. These muffins also freeze well. I like gal­lon-size zip top freez­er bags. I can usu­al­ly get 12 muffins (in one sin­gle lay­er) per bag. Don’t stack muffins on top of each oth­er. Sin­gle lay­ers are best. Then I just pop them in the freez­er to use at a lat­er date. They should last at least 3 months in the freez­er. When you’re ready to use them, sim­ply set the bag on the counter for an hour or so to thaw the muffins. 

Ideas for Serving Gluten Free Pumpkin Muffins

  • Muffins are always a quick, easy and portable solu­tion for breakfast.
  • They are sim­ple to pack into lunch bags.
  • I love to serve muffins with soup and with sal­ads. But, hon­est­ly they are a wel­come home­made bread option at any meal.
  • Gluten Free Pump­kin Muffins are also a great pick-me-up snack in the afternoon.
  • I served the muffins you see in the pic­ture, today, with some Home­made Maple But­ter. It’s easy and DELISH! A per­fect com­ple­ment to fall fla­vors. Get the quick recipe in the pho­to cap­tion, below.
  • They would be fab­u­lous with hon­ey or with Cran­ber­ry Jam, too!
  • Obvi­ous­ly, they are a great com­ple­ment to all the fla­vors on your Thanks­giv­ing table as well.

How to Make Homemade Maple Butter

Homemade Maple Butter in a blue ceramic bowl.
Home­made Maple But­ter: Use a whisk and beat 1 stick of soft­ened but­ter, ⅔ cup pure maple syrup (not fake maple pan­cake syrup — lol), ½ tea­spoon cin­na­mon and a pinch of salt, until the ingre­di­ents have emul­si­fied into a light, fluffy whip. Serve on your pan­cakes, waf­fles, toast or muffins. It’s great for bagels and Eng­lish muffins, too! Plus, adding a dol­lop to warm oat­meal, in the morn­ing, just might change your whole out­look on the day. You nev­er know! 

The Muffin Recipe

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Gluten Free Pumpkin Muffins slathered with Maple Butter and sitting on a white plate.

Gluten Free Pumpkin Muffins


  • Author: Glen­da Embree
  • Total Time: 7 minute
  • Yield: 24 muffins 1x
  • Diet: Gluten Free

Description

Warm, homey, pumpkin‑y good­ness!  My Gluten Free Pump­kin Muffins are light and ten­der, with a moist crumb.  They taste like Autumn and Thanks­giv­ing and cozy nights at home.  The aro­ma will fill the house when you bake them.  And even bet­ter, they’re so easy to make!


Ingredients

Scale
  • 1 ½ cups sugar
  • ½ cup avo­ca­do oil
  • 2 eggs 
  • 1 cup pump­kin puree (not pie filling)
  • ½ cup water
  • 1 ⅔ cups *Bet­ter Bat­ter or *Cup4Cup gluten free flour blend
  • 1 tea­spoon salt
  • ½ tea­spoon cloves
  • 1 ½ tea­spoons cinnamon
  • ½ tea­spoon nutmeg
  • ½ tea­spoon bak­ing powder
  • 1 tea­spoon soda

Instructions

  1. Cream the sug­ar and but­ter together.
  2. Add the eggs and stir to combine.
  3. Mix in the pump­kin and water.
  4. Add the dry ingre­di­ents and mix until all ingre­di­ents are just combined.
  5. Scoop the bat­ter into lined muf­fin tins.
  6. Bake at 350° for 20 — 25 min­utes.  I my oven it takes about 23 min­utes until the muf­fin tops are dry and firm when touched light­ly with a fin­ger.  A tooth­pick insert­ed may come out with a few moist crumbs, but no liq­uid bat­ter should be present.
  7. Cool com­plete­ly before stor­ing in an air­tight container.

Notes

  • These muffins also freeze well. I like gal­lon-size zip top freez­er bags. I can usu­al­ly get 12 muffins (in one sin­gle lay­er) per bag. Don’t stack muffins on top of each oth­er. Sin­gle lay­ers are best. Then I just pop them in the freez­er to use at a lat­er date. They should last at least 3 months in the freez­er. When you’re ready to use them, sim­ply set the bag on the counter for an hour or so to thaw the muffins.
  • Prep Time: 10 min­utes
  • Cook Time: 20 to 25 min
  • Cat­e­go­ry: Bread, Muffins, Baked Goods
  • Method: bak­ing
  • Cui­sine: Amer­i­can

Key­words: pump­kin, muffins, Bet­ter Batter

More Recipes for Fall

Home­made Apple Pie

Apple Crisp

Chick­en Pot Pie Soup

9 thoughts on “Gluten Free Pumpkin Muffins”

  1. I love pump­kin muffins, and these look deli­cious! I have not heard of either one of these brands of flour. Do you know if they can be bought locally?

    Reply
    • Thank you, Debi! 

      Here in small-town Nebras­ka I can­not buy them. But, Whole Foods and the north Hy-Vee, where you are, stock the Cup4Cup blend. You can also get it at walmart.com, vitacost.com and amazon.com.

      So far, I haven’t found any local sources for Bet­ter Bat­ter. I have been order­ing on Ama­zon, but I noticed that Wal­mart does have it, not in stores, but for ship­ping. You can also order direct­ly from https://betterbatter.org. First time orders right now get 35% off with the pro­mo code TRYME.

      Reply
    • I decid­ed to do a cut and paste from my Gluten Free Oat­meal Choco­late Chip Cook­ies recipe, that may be help­ful in find­ing the gluten free flours, too, Debi.

      *Bet­ter Bat­ter All Pur­pose Gluten Free Flour Blend (Ama­zon affil­i­ate link) : This is a sim­ple, cup-for-cup gluten free flour blend that works for almost any bak­ing. It’s a good all pur­pose one to keep in your pantry. It’s also dairy and corn free. Bet­ter Bat­ter will give great results for bak­ing cook­ies, cakes, bis­cuits, quick breads and muffins. The cost for me on Ama­zon is about $5.79/pound. Cur­rent­ly, you can order it direct­ly from Bet­ter Batter.org and for first time pur­chasers use the 35% off pro­mo code, TRYME.

      *Cup4Cup All Pur­pose Gluten Free Blend (Ama­zon affil­i­ate link) : Again, all the math is done for you and this is an easy cup-for-cup exchange in your favorite recipes. This one DOES con­tain dairy and corn, how­ev­er. It’s great for things like bis­cuits, choux pas­try (for eclairs and cream puffs), muffins, cook­ies, cakes and gravies and sauces. It costs me around $6.12/pound. (Keep in mind, I can’t buy any of them local­ly. I am order­ing off Ama­zon. If you have a Whole Foods in your area, it looks like they do car­ry it. And I know it can be ordered online from Walmart.com. You may find oth­er less expen­sive sources. If you do, I’d love to hear about them.) Cup4Cup is what I used in this oat­meal choco­late chip cook­ie recipe, today. Although any of these three would have net­ted the same great results.

      *gfJules Gluten Free Flour Blend (Ama­zon affil­i­ate link) : This is the holy grail of gluten free flour blends. It pro­vides the most struc­ture of any of the three blends. Enough so that you can make gor­geous yeast breads with it. It is not only gluten free, but also nut free. If you could only choose one gluten free flour for bak­ing, this one can do it all. It is also anoth­er sim­ple cup-for-cup exchange with all pur­pose (wheat) flour. So, you can con­vert your favorite fam­i­ly recipes. It costs me around $6.11/pound order­ing in small bags on Ama­zon. But, I can order from gfJules.com and get the 25 lb bag at only $4.28 per pound and with free ship­ping. That’s a HUGE sav­ings. I usu­al­ly use it for yeast doughs (think sand­wich bread, hot­dog buns and cin­na­mon rolls) and for gravies and sauces. But, it’s also per­fect for quick breads, cook­ies, cakes, muffins and biscuits.

      Reply
  2. These gluten-free pump­kin muffins turned out real­ly good. My good friend is gluten-free and I have been try­ing to find easy but yum­my recipes I can make for her. These were a big hit!

    Reply
    • Jamie, that’s awe­some! I’m so glad both she and you enjoyed them. Thanks for stop­ping by and let­ting me know!

      Reply

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