Gluten Free Pumpkin Apple Muffins Recipe

Name: Gluten Free Pumpkin Apple Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons unsalted butter; 1 cup sorghum flour; 1/2 cup cornstarch; 1/2 cup tapioca flour; 2 teaspoons guar gum; 2 teaspoons baking powder; 1/4 teaspoon kosher salt; 1 cup granulated sugar; 1 tablespoon dark brown sugar, packed (dark muscovado); 1/2 cup light brown sugar, packed (light muscovado); 2 1/8 teaspoons ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1 1/2 teaspoons freshly ground ginger; 1 golden delicious apple, peeled, cored, thinly sliced and then diced; 1 (15 ounce) can unsweetened pumpkin puree; 2 large eggs; 3 teaspoons pure vanilla extract

Servings: persons

½ tablespoons unsalted butter
1 cup sorghum flour
1/2 cup cornstarch
1/2 cup tapioca flour
2 teaspoons guar gum
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup granulated sugar
1 tablespoon dark brown sugar, packed (dark muscovado)
1/2 cup light brown sugar, packed (light muscovado)
2 1/8 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons freshly ground ginger
1 golden delicious apple, peeled, cored, thinly sliced and then diced
1 (15 ounce) can unsweetened pumpkin puree
2 large eggs
3 teaspoons pure vanilla extract

1
Preheat oven to 350u00b0F and line your muffin tins with 18 muffin/cupcake paper cups and set aside.
2
In a medium sized bowl, combine all the dry ingredients, including the sugars and stir with a wooden spoon until all the ingredients look evenly distributed.
3
In a stand up mixer with the paddle attachment, cream the butter until soft and then add all the dry ingredients at once and mix on low for about 2 minutes. Add the eggs, pumpkin and vanilla and mix on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Lastly, add your diced golden delicious apple and mix for 1 minute more.
4
Using an ice cream scoop, fill your muffin cups with your batter and bake at 350u00b0F for 25 minutes. The muffins should have nice fissures traversing the tops and the utmost edges should be slightly darker than the rest of the muffin. A wooden skewer inserted into one of the muffins will come out clean.

655

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: ½ tablespoons unsalted butter, 1 cup sorghum flour, 1/2 cup cornstarch, 1/2 cup tapioca flour, and more.

Yes, Gluten Free Pumpkin Apple 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.

That's it — enjoy your meal!

Gluten Free Pumpkin Apple Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions