Gluten Free Pumpkin Muffins Recipe

Name: Gluten Free Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 2 tablespoons honey; 1 (15 ounce) can pumpkin puree; 1 3/4 cups king arthur gluten-free flour (or brown rice flour blend); 1/2 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon xanthan gum; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/2 cup shortening

Servings: persons

1
Preheat the oven to 350u00b0F Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
2
Whisk together the eggs, molasses, and pumpkin puree. Set aside.
3
Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
4
Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.
5
Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.
6
Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.
7
Let the muffins rest for 10 minutes.
8
Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

426

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 large eggs, 2 tablespoons honey, 1 (15 ounce) can pumpkin puree, 1 3/4 cups king arthur gluten-free flour (or brown rice flour blend), and more.

Yes, Gluten Free 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.

That's it — enjoy your meal!

Gluten Free Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions