Gluten Free Pumpkin Corn Muffins Recipe 45

GLUTEN-FREE PUMPKIN MUFFINS

Gluten-Free Pumpkin Muffins image

These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.

Provided by Shauna Ahern

Time 1h25m

Yield 9 large muffins

Number Of Ingredients 11

Ingredients

210 grams (1 1/2 cups) gluten-free all-purpose flour
1 teaspoon ground cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup pumpkin puree
3/4 cup brown sugar
2 large eggs, at room temperature
3/4 cup vegetable oil
2 tablespoons whole-milk yogurt

Steps:

Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

PUMPKIN CORNBREAD (GLUTEN FREE)

Pumpkin Cornbread (Gluten Free) image

This quickbread is a little sweeter than cornbread, a bit milder than pumpkin bread, and an amazing fall treat. After ordering pumpkin cornbread at a restaurant, I wanted to make a safe version for my 5-year-old, who has celiac disease. I got lucky on my first try, and the whole family devoured it! Serve hot with butter (or a spiced maple butter).

Provided by Rebecca_F

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 9

Ingredients

1 (15 ounce) can pumpkin puree
½ cup canola oil
1 egg
1 teaspoon vanilla extract
1 (19 ounce) package gluten-free yellow cake mix
½ cup yellow cornmeal
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Beat pumpkin puree, oil, egg, and vanilla extract together in a large bowl. Add cake mix, cornmeal, cinnamon, pumpkin pie spice, and salt and mix well. Pour into the prepared baking pan.
Bake in the center of the preheated oven until edges are browned and a knife inserted in the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 46.6 g, Cholesterol 13.6 mg, Fat 9.9 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 381.4 mg, Sugar 1.3 g

GLUTEN-FREE PUMPKIN MUFFINS WITH CRUMBLE TOPPING

Gluten-Free Pumpkin Muffins With Crumble Topping image

Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. If you'd like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.

Provided by Tara Parker-Pope

Time 45m

Yield 12 muffins

Number Of Ingredients 15

Ingredients

1/4 cup store-bought gluten-free flour blend
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon pumpkin pie spice
4 tablespoons all-vegetable shortening
Confectioners' sugar, for sprinkling
1 3/4 cups store-bought gluten-free flour blend
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Steps:

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.
Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners' sugar.

GLUTEN FREE PUMPKIN MUFFINS

Gluten Free Pumpkin Muffins image

When we started a gluten-free, casein-free diet for my son, I desperately needed a good muffin recipe. This is it! These gluten-free, dairy-free (watch ingredients on chocolate chips!) muffins are the best my family has tasted. My 6-year-old would eat these all day if I let him.

Provided by glutenfreemom

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

1 ¾ cups rice flour
1 cup soy flour
½ cup white sugar
1 ½ teaspoons salt
1 (15 ounce) can pumpkin puree
½ cup oil
2 eggs, lightly beaten
½ cup infant rice cereal
1 ½ tablespoons baking powder
1 cup semisweet chocolate chips

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 43 g, Cholesterol 31 mg, Fat 15.1 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 4.4 g, Sodium 517.2 mg, Sugar 18.7 g

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