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: ½ cup sorghum flour; ½ cup millet flour; ½ cup almond flour; ½ cup tapioca starch or ½ cup potato starch; 1 teaspoon glucomannan; ¼ cup psyllium, powder; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon sea salt; 1 teaspoon xanthan gum; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon nutmeg; 1 ⅓ cups packed Splenda brown sugar blend; 1 cup pumpkin puree (canned pumpkin is fine); ⅓ cup light olive oil; 2 free range organic eggs, beaten; 1 tablespoon vanilla extract; ¼ teaspoon vinegar; ½ cup cashew milk; ½ cup roughly chopped pecans or ½ cup walnuts or ½ cup raisins or ½ cup chocolate chips, as you prefer

Servings: persons

½ cup sorghum flour
½ cup millet flour
½ cup almond flour
½ cup tapioca starch or ½ cup potato starch
1 teaspoon glucomannan
¼ cup psyllium, powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1 ⅓ cups packed Splenda brown sugar blend
1 cup pumpkin puree (canned pumpkin is fine)
⅓ cup light olive oil
2 free range organic eggs, beaten
1 tablespoon vanilla extract
¼ teaspoon vinegar
½ cup cashew milk
½ cup roughly chopped pecans or ½ cup walnuts or ½ cup raisins or ½ cup chocolate chips, as you prefer

1
Preheat oven to 350 degrees F. Line a 12-muffin tin with paper cupcake liners.
2
Whisk the dry ingredients together.
3
add Splenda and following ingredients.
4
Beat the batter to incorporate the ingredients.
5
If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.
6
Spoon the batter into twelve muffin cups, filling them close to the top.
7
Smooth the tops using the back side of a wet teaspoon.
8
Add a pecan half to each muffin top, if you like.
9
Bake in a preheated oven till domed and golden- roughly 22 to 25 minutes.
10
The muffins should feel firm yet springy to a light touch.
11
If a wooden pick inserted into the center emerges clean- these babies are done.
12
Cool on a wire rack.
13
Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack.
14
This helps keep their bottoms from getting soggy.
15
Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats.

984

kcal

Calories

Fat

124

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 21 ingredients. The key ingredients include: ½ cup sorghum flour, ½ cup millet flour, ½ cup almond flour, ½ cup tapioca starch or ½ cup potato starch, 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.

Gluten Free Pumpkin Muffins

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