Pumpkin Muffins

Fall is my most favorite time of year.  The weather cools down, the leaves change colors, and the yummy foods that remained dormant over the past several months slowly make their way to our tables, such as these delicious pumpkin muffins.

I know people who love all things pumpkin and pumpkin spiced, and others who really dislike anything pumpkin.  I’m fairly neutral when it comes to pumpkin spiced foods and drinks, but I love, love, love these pumpkin muffins!  They’re moist, flavorful and offer no hints of being gluten free.  I also love they’re easily dairy free (if you leave the frosting off or use a dairy substitute).  I’ve made them many times egg free as well by simply substituting a flax egg.  They turn out a little dense but are delicious nonetheless!

I bake these pumpkin muffins all the time to take to brunches and feed to guests because they’re consistently delicious and I’m all for feeding people something without apologizing or explaining that it’s gluten free.

Enjoy!

Print Recipe

Gluten Free Pumpkin Muffins

You can substitute 1 Tbs pumpkin pie spice blend for the cinnamon, ginger, cloves, nutmeg and allspice.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 12 muffins

Author: Just As Good Gluten Free

Ingredients

• ½ cup coconut oil melted
• ¾ cup white granulated sugar
• 2 eggs
• 1 cup pumpkin puree
• 1 cup 150 g gluten free flour blend
• ¾ teaspoon guar or xanthan gum omit if in blend
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground allspice

Optional Frosting

• ½ cup powdered sugar
• 1-2 Tbs heavy cream

Instructions

• Preheat oven to 350 degrees F. Prepare 12 standard muffin tins with paper liners, or lightly grease your tin if you're not using a muffin liner.
• In a medium bowl, combine coconut oil and sugar. Beat one egg in at a time. Add pumpkin puree.
• In a small bowl, combine flour blend, guar gum, salt, baking soda and remaining spices.
• Add flour mixture to pumpkin mixture and stir until well combined. Equally divide mixture between 12 muffin tins, approx. filling slightly over half way.
• Bake for 18-20 minutes. Remove from oven and allow to cool.
• Optional frosting: In a small bowl, combine powdered sugar and 1 Tbs heavy cream. Add more heavy cream to reach desired consistency. Place your frosting in a piping bag (or a sandwich baggie, squeezing the frosting to the corner and cutting the very tip of the corner of the baggie off ) and decorate the muffins.

Recipe adapted from www.bobsredmill.com