GLUTEN FREE PUMPKIN MUFFINS
Gluten Free Pumpkin Muffins are soft and fluffy, made with pumpkin puree and classic pumpkin pie spices, and ready in under 45 minutes!
Provided by Jacqui
Categories Breakfast
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 207 kcal, Carbohydrate 33 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 93 mg, Fiber 3 g, Sugar 20 g, TransFat 0.2 g, UnsaturatedFat 3 g, ServingSize 1 serving
GLUTEN-FREE PUMPKIN MUFFINS
Yummy, moist gluten-free pumpkin muffins with a drizzle of icing. Our gluten-free son love these as a treat. Substitute soy milk for dairy milk, if preferred.
Provided by Michele S
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 18
Number Of Ingredients 19
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.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 31.7 g, Cholesterol 45 mg, Fat 6.4 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.7 g, Sodium 249.4 mg, Sugar 17.3 g
PUMPKIN MUFFINS (GLUTEN-FREE)
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
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
GLUTEN-FREE PUMPKIN SPICE MUFFINS
Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them.
Provided by Stephanie Maynard
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 18.9 g, Cholesterol 33.6 mg, Fat 33 g, Fiber 5 g, Protein 6.1 g, SaturatedFat 12.4 g, Sodium 241.8 mg, Sugar 10 g
PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN)
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
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.
GLUTEN FREE PUMPKIN MUFFINS
Make and share this Gluten Free Pumpkin Muffins recipe from Food.com.
Provided by Easy Baker
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
- Whisk together the eggs, molasses, and pumpkin purée. Set aside.
- Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
- Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.
- Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.
- Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.
- Let the muffins rest for 10 minutes.
- Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
- Yield: 12 muffins.
Nutrition Facts : Calories 147, Fat 9.8, SaturatedFat 2.5, Cholesterol 46.5, Sodium 175.8, Carbohydrate 14.2, Fiber 0.4, Sugar 11.7, Protein 2
GLUTEN FREE PUMPKIN MUFFINS
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
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
GLUTEN FREE PUMPKIN MUFFINS
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
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
PUMPKIN RAISIN MUFFINS - GLUTEN FREE
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
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
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