Gluten Free Pumpkin Recipes Pumpkin Muffins Food

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GLUTEN FREE PUMPKIN PIE MUFFINS



Gluten Free Pumpkin Pie Muffins image

These Gluten Free Pumpkin Pie Muffins are easy to make and will fill your kitchen with the wonderful smell of autumn. They are very moist on the inside. Beware of little children who gobble them up, leaving the wrappers strewn around your house! Not such a bad problem to have considering how nourishing these treats are. Full recipe: http://www.elanaspantry.com/desserts/pumpkin-pie-muffins/

Provided by Elanas Pantry

Categories     Dessert

Time 55m

Yield 8 muffins, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups blanched almond flour
1/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 pinch ground cloves
2 tablespoons grapeseed oil
1/2 cup agave nectar
2 large eggs
1 cup fresh baked pumpkin, well packed (or winter squash)

Steps:

  • In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
  • In a blender puree oil, agave, eggs and pumpkin until smooth.
  • Stir wet ingredients into dry.
  • Place paper liners in muffin tins.
  • Scoop batter into paper liners.
  • Bake at 350 for 40-45 minutes.
  • Cool for 2-3 hours.
  • Serve.

Nutrition Facts : Calories 53.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 46.5, Sodium 169.3, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 1.7

GLUTEN FREE PUMPKIN MUFFINS



Gluten Free Pumpkin Muffins image

This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin - really moist. If you are making this recipe in the United States - use unsweetened canned pumpkin. These quick, easy muffins can be prepared in less than 10 minutes and are totally scrumptious!

Provided by The Blender Girl

Categories     Quick Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup brown rice flour
1 cup white rice flour
1 1/2-2 tablespoons gluten free baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon fine celtic sea salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup agave nectar
1 cup sultanas or 1 cup raisins
1 organic egg
1/4 cup cold pressed canola oil
1/2-1 cup of plain mashed pumpkin
1/2 cup organic almond milk or 1/2 cup soy milk

Steps:

  • Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
  • Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
  • Add in the dry ingredients and mix until a thick batter forms.
  • Fold in the raisins and spoon into well greased muffin pots.
  • Bake in a moderate oven - about 170C/325 F for approximately 20 minutes.
  • Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.

Nutrition Facts : Calories 278.1, Fat 8.4, SaturatedFat 0.9, Cholesterol 26.4, Sodium 236.9, Carbohydrate 47.9, Fiber 2.3, Sugar 12.6, Protein 4.2

PUMPKIN MUFFINS (GLUTEN-FREE)



Pumpkin Muffins (Gluten-Free) image

5 stars for us and on http://www.celiac.com. This is modified from a recipe by Belinda Meeker. Serve them after cooling for best texture, not straight from the oven.

Provided by UmmBinat

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

9 ounces pumpkin
1/3 cup maple syrup
1 teaspoon gluten-free vanilla extract (I use a little less vanilla paste)
2 cups all purpose gluten-free flour (Use your favorite mix)
1 teaspoon guar gum
1 cup brown sugar (you may use 3/4 cup if you prefer it less sweet)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground allspice
2 eggs (or Ener-G egg replacer)
1/3 cup canola oil
1/2 cup orange juice
1 cup granulated brown sugar
1 teaspoon cinnamon

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!

Nutrition Facts : Calories 218, Fat 6.9, SaturatedFat 0.7, Cholesterol 31, Sodium 223.8, Carbohydrate 39.4, Fiber 0.4, Sugar 36.7, Protein 1.4

PUMPKIN RAISIN MUFFINS - GLUTEN FREE



Pumpkin Raisin Muffins - Gluten Free image

Make and share this Pumpkin Raisin Muffins - Gluten Free recipe from Food.com.

Provided by Heather

Categories     Quick Breads

Time 35m

Yield 24 muffins, 1 serving(s)

Number Of Ingredients 18

2 cups brown rice flour
1 cup tapioca starch
1/2 cup sorghum flour
1/2 cup arrowroot
1 teaspoon xanthan gum
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup raisins
1 egg
1/4 cup egg white
1/2 cup canola oil
1 cup brown sugar
1 cup orange juice
1 cup milk
1 1/2 cups pumpkin puree

Steps:

  • Preheat the oven to 350°F.
  • Mix the dry ingredients in a bowl including the raisins.
  • Mix the wet ingredients in a separate bowl.
  • Add the wet mix to the dry and stir until just moistened.
  • Fill 24 muffin cups.
  • Bake for 20 minutes or until the muffins are cooked through.
  • Enjoy.

Nutrition Facts : Calories 4042.8, Fat 133.3, SaturatedFat 16.9, Cholesterol 245.7, Sodium 6186.8, Carbohydrate 685.5, Fiber 24.9, Sugar 324.2, Protein 52.1

PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN)



Pumpkin Muffins (Gluten-Free and Vegan) image

This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)

Provided by Miss_Amy

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

1 cup pumpkin puree
1 egg substitute
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon molasses
1 teaspoon vanilla
1/2 cup oil
1/2 cup tapioca starch
1/2 cup rice flour
1/3 cup millet flour
3/4 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
3 tablespoons chopped pumpkin seeds

Steps:

  • Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
  • Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
  • Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
  • Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.

PUMPKIN SPICE MUFFINS - GLUTEN-FREE & DAIRY-FREE



Pumpkin Spice Muffins - Gluten-Free & Dairy-Free image

This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "Recipe #189120" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.

Provided by Whats Cooking

Categories     Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 11

2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)
3/4 cup coconut flour
1 (15 ounce) can unseasoned pumpkin puree
1 teaspoon salt
1 cup vegetable oil
2 teaspoons baking soda
1 cup brown sugar or 1 cup sucanat
1/2 cup maple syrup
1/2 cup water or 1/2 cup milk
2 tablespoons pumpkin pie spice
4 eggs

Steps:

  • Preheat oven to 350°F
  • Mix all dry ingredients in a large bowl.
  • Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
  • Whisk all ingredients until combined and smooth.
  • Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
  • Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

Nutrition Facts : Calories 150.3, Fat 10, SaturatedFat 1.5, Cholesterol 31, Sodium 217.5, Carbohydrate 14.9, Fiber 0.2, Sugar 13.2, Protein 1.3

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