Gluten Free Pumpkin Muffins – Everyday Treat?

pumpkinMuffins

Who doesn’t love pumpkin muffins and pumpkin bread? I know that I do. They are one of my favorite treats.

They are spicy, sweet and altogether scrumptious. Also, they ALWAYS succeed in making me think of autumn (which is one of my favorite seasons). But, why just have these special treats only when that wonderful season comes around? Since I love pumpkin bread/muffins so much, I can’t resist having one every now and then.

Since the gluten free diet deprives people from the treats they love the most (pumpkin muffins for me), it can be extremely frustrating to have to eat food that tastes like sawdust all the time! Who wants to eat a “sawdusty” muffin, right? Luckily, now that there are so many popular recipes and mixes out there, you can easily find a treat that may suit you.

If you absolutely don’t have the time to make muffins – even from a mix – it would be a good idea to buy some. My favorite gluten-free brand is “Glutino” since they always have tasty food for a good price.

I usually buy some packaged blueberry or chocolate muffins from this brand if I don’t have time to make some. “Glutino” products can be found at your nearest “Whole Foods” or in the Gluten Free aisle at ”Hannaford”.

I’ve already come up with some recipes to get you started. Enjoy, no matter what season it is!

Gluten Free Pumpkin Spice Muffins

Yields about 12 muffins

Prep time: 10 minutes

Cook time: about 10-20 Minutes

Ingredients

  • 2 cups Gluten-Free Flour Blend (To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using)
  • 2/3 cup firmly packed brown sugar
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter melted
  • 1/2 cup canned pumpkin
  • 1/3 cup buttermilk
  • 2 eggs slightly beaten

Directions

  1. Heat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup or grease cups. Set aside.
  2. Combine all ingredients except butter, pumpkin, buttermilk and eggs in large bowl.
  3. Combine all remaining ingredients in medium bowl.
  4. Stir into flour blend mixture just until moistened.
  5. Spoon batter into prepared muffin pan.
  6. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean.
  7. Cool 5 minutes; remove from pan.
Recipe courtesy Land O’ Lakes



Gluten Free Pumpkin Muffins

Yield: 12 muffins

Prep time: 10 minutes

Cook time: about 10-20 Minutes

Ingredients

  • 1/4 cup sugar
  • 1/4 cup + 1 tablespoon brown sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • 7/8 cup gluten-free flour (or 3/4 cup + 2 tablespoons)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon gluten-free vanilla extract
  • Pinch of sea salt

Directions

  • Preheat oven to 350 degrees F.
  •  Grease a 12 cavity muffin pan with nonstick cooking spray and set aside.
  •  Mix flour, salt, pumpkin pie spice and baking soda together in a medium bowl.
  •  In another bowl, beat or whisk the sugars, oil, applesauce and eggs together. Add in pumpkin puree and whip until fully combined.
  •  Stir in vanilla.
  •  Carefully pour the dry ingredients into the wet ingredients and mix well. Add additional spice or sugar to taste.
  •  Fill muffin cavities about 3/4 the wall full. Then bake for 20 – 22 minutes, or until golden brown.
  •  Let cool slightly and enjoy!
 Recipe courtesy The Realistic Nutritionist

Flour Free Pumpkin Muffins

Yields about 24 muffins

Prep time: 15 minutes

Cook time: about 25 Minutes

Directions

  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together.
  3. Let batter sit at least 10 minutes before baking.
  4. Grease muffin tins and then fill 2/3 full.
  5. Bake 20-25 minutes. Muffins are done when firm to the touch.
  6. Let cool 10 minutes, then remove from pans.
Recipe courtesy Spark People



Here are recommended gluten-free pumpkin mix flours:

Now, it is time to pop those delicious pumpkin muffins in the oven and wait for that most heavenly smell to float out into the kitchen. While you are standing there, breathing in that good smell, you can remember that FINALLY this is a batch of pumpkin muffins that you can eat! Give yourself a pat on the back. Happy Baking! 🙂

image courtesy Vegan Feast Catering

Tricia Fecteau

I have tried to share what I have learned years in my book called "Gluten-Free with Love" available on Amazon and on my website. I want to help you in your journey to good health.

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