Gluten Free Pumpkin Muffins Recipe
If all it takes is the first leaf turning yellow to have you digging to the depths of your closet for that box of well-loved sweaters, you’re probably a fan of fall. Believe us when we say you’re not alone!
Fall is a time of change. Not only do the leaves on the trees change color, but the temperature starts to shift, and the days start to get shorter. Though you may not love absolutely everything about fall, there’s one thing about it we all enjoy (even if we don’t want to admit it): pumpkin. Pumpkin everything.
From pumpkin spice lattes to fresh-baked pumpkin pie, some people just can’t get enough pumpkin. If you find yourself trying to enjoy enough pumpkin-flavored goodies during the fall to last the rest of the year without, you’ll love these gluten free pumpkin muffins.
Read on to learn everything you need to know about making flawless gluten free muffins and how to whip up a batch right in your own kitchen. Enjoy!
Tips for Making Good Gluten Free Muffins
Gluten free baking can be tricky if you’re not used to it, so we always recommend starting with a recipe designed for gluten free ingredients. You can always adjust a standard recipe by swapping in gluten free alternatives, but the end product may not be quite what you’re used to.
Here are some simple tips for making good gluten free muffins:
- Choose your gluten free flour wisely – some gluten free flours absorb more moisture than others, so it may affect the texture of your muffins.
- If you’re making a swap in a standard recipe, measure the gluten free flour by weight rather than volume to keep the wet to dry ratio in balance.
- Separate your eggs and whip the whites – this helps give your muffins some structure and keeps them light and fluffy in the absence of wheat flour.
- Sprinkling some coarse sugar on top of your gluten free muffins helps keep the tops moist during baking and gives you a crispy, sugary crust.
- As tempting as it may be to use low-fat alternatives, muffins made with fat-free ingredients may dry out and go stale more quickly than those made with full-fat ingredients.
- Make sure your batter is nice and thick (thicker than cupcake batter) and fill the muffin cups all the way to the top to ensure a rounded muffin top.
Once you get the hang of gluten free baking, you’ll find there’s nothing you can’t bake on your own. If you’re a fan of Autumn, you’ve got to try gluten free pumpkin muffins. Pumpkin keeps the muffins nice and moist while adding just a hint of sweetness and a unique flavor you’re sure to “Fall” in love with.
What Kind of Pumpkin Do You Use?
You can’t make gluten free pumpkin muffins without pumpkin, but what kind of pumpkin should you use? If you’re going for simplicity, canned pumpkin puree is the way to go. Just be sure you don’t accidentally grab pumpkin pie filling by accident. Canned pumpkin pie filling is sweetened and flavored with spices, so the recipe won’t turn out right if you add these ingredients again.
If you want to take your gluten free pumpkin muffins recipe up a notch, consider using fresh pumpkin. Because pumpkins come in a wide range of sizes, however, you’ll need to cook the pumpkin first and prepare the puree then measure out the amount indicated in the recipe.
To make pumpkin muffins with fresh pumpkin, start by splitting your pumpkin (use a pie pumpkin for the added sweetness) and remove the seeds. Place the halves cut side down on a baking sheet and cover with foil then bake at 350°F for about 90 minutes until tender. Scoop out the pulp and puree it in a blender then simply measure out the amount you need for your recipe!
Making Your Own Pumpkin Spice
What makes your favorite gluten free pumpkin muffins recipe so amazing? The spice blend, of course! While it’s easy enough to grab a bottle of pumpkin pie spice from the bakery aisle at the grocery store, there’s something to be said for baking from scratch. Fortunately, it’s easy enough to make your own.
Here’s what you need to make your own blend:
- Ground cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
The beauty of making your own pumpkin pie spice blend is that you can customize the proportions according to taste. It’s generally best to start with a 2:1 blend of cinnamon and ground ginger. Cut each of those measurements in half for the ground cloves and ground nutmeg, respectively, then take a good whiff to see if you think it needs more of one ingredient or another.
Spicing Up Your Gluten Free Pumpkin Muffins
Muffins are simple enough to throw together, even if you’re making the batter from scratch. Whether you’re baking from a box or making homemade gluten free pumpkin muffins, it’s easy to customize the recipe with a few tasty add-ins. Don’t be afraid to get creative!
Here are some simple tips for spicing up gluten free pumpkin muffins:
- Add a handful of chopped nuts to add a little texture
- Throw in some chocolate chips for extra decadence
- Stir in some shredded coconut for a unique flavor
- Add some seedless raisins for an added hint of sweetness
- Swap out the liquid sweetener for pure maple syrup or honey
Here’s a delicious gluten free pumpkin muffins recipe topped with sweet graham cracker streusel to try if you’re looking to satisfy your pumpkin craving!
Recipe: Gluten Free Pumpkin Muffins with Graham Streusel
These soft, sweet gluten free pumpkin muffins have just the right amount of spice to warm your heart and satisfy your sweet tooth. Topped with crumbly graham streusel, they make for an indulgent breakfast or a delicious dessert.
Prep Time: 15 minutes
Cook Time: 25 minutes
- 3 large eggs
- 2 tablespoons molasses
- 1 (15-ounce) can pumpkin puree
- 1 ¾ cups gluten free all-purpose flour blend
- 1 cup white sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ½ cup butter, softened
- 10 to 12 Schär Gluten Free Honeygrams
- 2 tablespoons gluten free all-purpose flour
- 1 tablespoon brown sugar
- Pinch salt
- 3 tablespoons melted butter
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the eggs, molasses, and pumpkin puree until well combined.
- In a separate bowl, whisk together the gluten free flour blend, sugar, baking soda, pumpkin pie spice, xanthan gum, and salt.
- Stir in the softened butter until the mixture is coarse and crumbly then beat in the egg mixture, a little at a time.
- When just combined, beat for 1 to 2 minutes on medium speed until light and fluffy.
- Scoop the batter into the prepared pan, filling the cups about 2/3 full then set aside.
- Crumble the Schär Gluten Free Honeygrams into a food processor.
- Pulse the cookies until they are reduced to crumbs then pulse in the gluten free all-purpose flour, brown sugar, and salt.
- Add the melted butter and pulse until it forms a crumbled mixture.
- Spoon about 1 to 2 tablespoons of the graham streusel over the muffin batter.
- Bake for 22 to 25 minutes until a knife inserted in the center comes out clean.
- Rest the muffins for 5 minutes in the pan before removing to serve.
Notes: If you’re looking for a way to cut down on the richness of this recipe, try swapping out the 12-cup muffin pan for a 24-cup mini muffin pan to make smaller servings. Don’t be afraid to experiment with the flavor, either, utilizing your own pumpkin pie spice blend or swapping out some of the white sugar in the batter for light brown sugar.