Why You’ll Love This Gluten Free Pumpkin Muffins Recipe
If you’re looking for a delicious and healthy treat, you’ll love this gluten-free pumpkin muffin recipe.
These muffins are packed with flavor and made with wholesome ingredients, so you can indulge without guilt. The combination of spices like cinnamon and nutmeg creates a warm, comforting aroma that fills your kitchen.
Plus, they’re incredibly easy to make! I love how they’re perfect for breakfast, snacks, or even dessert. Each muffin is moist and fluffy, making them a favorite among everyone, gluten-free or not.
Trust me, you’ll find it hard to eat just one! Give them a try—you won’t regret it!
Ingredients of Gluten Free Pumpkin Muffins
When it comes to baking gluten-free treats, these pumpkin muffins are a true gem. They’re not just a seasonal favorite; they’re a wholesome delight that can brighten any day. With just the right blend of flours and spices, each muffin is like a warm hug in a cozy kitchen.
Plus, they’re super easy to whip up, so whether you’re a seasoned baker or just starting out, you’ll feel like a pro in no time. Imagine the scent of cinnamon wafting through your home while these muffins bake—pure bliss. So, let’s gather our ingredients and get started.
Here’s what you’ll need to make these delicious gluten-free pumpkin muffins:
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch or potato starch
- 1 teaspoon glucomannan
- 1/4 cup psyllium powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 1/3 cups packed Splenda brown sugar blend
- 1 cup pumpkin puree (canned is fine)
- 1/3 cup light olive oil
- 2 free-range organic eggs, beaten
- 1 tablespoon vanilla extract
- 1/4 teaspoon vinegar
- 1/2 cup cashew milk
- 1/2 cup raisins or 1/2 cup chocolate chips (your call)
Now, a couple of things to keep in mind as you gather these ingredients. First, if you’re wondering why so many different flours and starches, it’s because they work together to create that perfect texture we all crave in muffins. Each one plays a role, whether it’s adding moisture or helping bind everything together.
And don’t stress if you don’t have every ingredient on hand—baking is all about creativity. You can swap out the cashew milk for almond or even regular milk if you’re not dairy-free. Just roll with it, and don’t be afraid to make it your own. After all, these muffins are meant to be enjoyed, so let’s get baking!
How to Make Gluten Free Pumpkin Muffins
Making gluten-free pumpkin muffins is really a delightful adventure, and it’s super easy to plunge into it. First, you’ll want to preheat your oven to 350ºF. Trust me, there’s nothing worse than a muffin that’s all raw inside because you forgot to turn on the oven.
While that lovely appliance warms up, grab a 12-muffin tin and line it with paper cupcake liners. You want those muffins to pop right out, and who doesn’t love a cute muffin liner?
Now, in a large mixing bowl, take your 1/2 cup sorghum flour, 1/2 cup millet flour, 1/2 cup almond flour, and 1/2 cup tapioca or potato starch—yes, that’s a lot of flour! But each one plays a role in making these muffins light and fluffy.
Whisk them together with 1 teaspoon glucomannan, 1/4 cup psyllium powder, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon sea salt, 1 teaspoon xanthan gum, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, and 1/2 teaspoon nutmeg. This is where the magic begins; the spices will have your kitchen smelling like a cozy fall market.
After that, mix in your dry ingredients with 1 1/3 cups packed Splenda brown sugar blend, 1 cup pumpkin puree, and 1/3 cup light olive oil.
Once everything is combined, add in 2 beaten free-range organic eggs, 1 tablespoon vanilla extract, and 1/4 teaspoon vinegar.
Now for the fun part, you’ll pour in 1/2 cup of cashew milk. If the batter looks a bit thick, don’t panic! You can stir in up to 1/4 cup more almond or coconut milk until you reach that smooth, dreamy consistency. It’s like giving your batter a spa day.
Spoon that glorious mixture into your muffin cups, filling them almost to the top. If you want to get fancy, toss a pecan half on each muffin before they hit the oven.
Bake those beauties for about 22 to 25 minutes. You’ll know they’re done when they’re beautifully domed and golden, and a toothpick comes out clean.
Let them cool for a bit on a wire rack, and if you’re feeling generous, share them with friends—maybe. But hey, no judgment if you keep them all to yourself.
Gluten Free Pumpkin Muffins Substitutions & Variations
Exploring substitutions and variations for gluten-free pumpkin muffins can truly elevate your baking experience.
For flour, I love experimenting with buckwheat or coconut flour instead of sorghum and millet. If you’re not a fan of raisins, chocolate chips make a delightful alternative.
You can also swap out cashew milk for almond or oat milk for added flavor. For sweetness, try maple syrup or honey instead of Splenda.
And don’t hesitate to add nuts or seeds for extra crunch! Each tweak brings a unique twist, making these muffins even more enjoyable and personalized to your taste.
Happy baking!
Additional Tips & Notes
Incorporating substitutions and variations can really enhance your gluten-free pumpkin muffins, but there are also some additional tips that can help guarantee your baking experience is a success.
Always check your ingredients for freshness—especially baking powder and spices. Don’t skip the xanthan gum; it’s essential for texture.
If you want a sweeter muffin, feel free to adjust the Splenda to your taste. For an extra touch, consider adding nuts or seeds for crunch.
Finally, let the muffins cool completely before storing them to maintain their moisture. Enjoy experimenting, and happy baking!