Gluten Free Moist Pumpkin Muffins Recipe

Name: Gluten Free Moist Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose gluten free flour blend with Xanthum Gum (e.g. Namaste); 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground cloves; 1/8 tsp freshly ground nutmeg; 3/4 C packed brown sugar; 3 T unsulfured molasses; 1/4 C coconut oil, melted; 2 large eggs; 1 C canned solid-packed pumpkin; 1 tsp vanilla extract; 1/2 C low fat buttermilk; 1/4 C unsalted raw pumpkin seeds (optional)

Servings: persons

2 cups all-purpose gluten free flour blend with Xanthum Gum (e.g. Namaste)
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/8 tsp freshly ground nutmeg
3/4 C packed brown sugar
3 T unsulfured molasses
1/4 C coconut oil, melted
2 large eggs
1 C canned solid-packed pumpkin
1 tsp vanilla extract
1/2 C low fat buttermilk
1/4 C unsalted raw pumpkin seeds (optional)

1
Preheat oven to 400 deg F. Coat a 12 cup muffin pan with cooking spray.
2
In a medium bowl combine dry ingredients (flour through nutmeg).
3
In a large bowl, combine sugar wet ingredients (eggs, oil, molasses, pumpkin, vanilla and buttermilk) with a wire wisk.
4
Add dry ingredients and mix until just combined.
5
Fill each muffin cup until about 2/3 full and sprinkle with pumpkin seeds.
6
Bake about 20 mins and test with a toothpick to see if done by inserting in muffin to see if the toothpick comes out clean.
7
Cool in pan on a wire rack for 15 min. Loosen muffins with a knife and let cool completely. Store in a closed container or wrap and freeze.
8
Taste great warm with cream cheese spread.

812

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups all-purpose gluten free flour blend with Xanthum Gum (e.g. Namaste), 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and more.

Yes, Gluten Free Moist Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Moist Pumpkin Muffins

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