Gluten Free Pumpkin Muffins Recipes

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
• Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
• Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.
• Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

GLUTEN FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°F. Grease a muffin pan and set aside.
• Whisk together dry ingredients in a mixing bowl. In a separate bowl beat eggs, then add to dry ingredients.
• Add half and half, butter, and pumpkin puree to dry ingredients. Stir all ingredients together (or use a stand mixer) until well combined. Be careful not to over-mix.
• Add muffin batter to greased muffin tin evenly among 9 of the cups. (You can spread them among 12, but the muffins will be slightly smaller).
• Bake for 20-25, or until muffins are golden brown and a toothpick comes out clean.

GLUTEN-FREE PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
• Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, 1/2 teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
• Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
• Mix pecans, 1/2 cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt together in separate bowl. Spoon equal portions of topping over batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

GLUTEN-FREE PUMPKIN MUFFINS WITH CRUMBLE TOPPING

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.

PUMPKIN MUFFINS (GLUTEN-FREE)

Steps:

• Combine all dry ingredients into a mixing bowl.
• Make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend.
• Gently fold in pumpkin mixture until blended.
• Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
• Fill each paper cup very well for nice voluminous muffins.
• Top with topping mixture and bake at 350F for 20-25 minutes or until done.
• Place on wire rack until cool.
• Enjoy!