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!
- Cream the sugar and butter together.
- Add the eggs and stir to combine.
- Mix in the pumpkin and water.
- Add the dry ingredients and mix until all ingredients are just combined.
- Scoop the batter into lined muffin tins.
- 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.
- Cool completely before storing in an airtight container.
Freezing Gluten Free Pumpkin Muffins
Pumpkin 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 gluten free pumpkin muffins.
How to Make Homemade Maple Butter
- 1/2 cup butter, softened
- 2/3 cup real maple syrup, (Not pancake syrup with artificial flavoring. It won’t work the same.)
- 1/2 teaspoon cinnamon
- pinch of salt
Whisk all the ingredients together until they have emulsified into a light, fluffy whipped spread. 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.
- Prep Time: 10 minutes
- Cook Time: 25 min
- Category: Bread, Muffins, Baked Goods
- Method: baking
- Cuisine: American