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: 1 1/3 cups gluten-free all-purpose flour; 1 1/2 teaspoons cinnamon; 1 1/4 teaspoons baking soda; 3/4 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 1 cup pumpkin puree; 3/4 cup light brown sugar; 1 stick unsalted butter, melted and cooled slightly; 2 large eggs; 2 tablespoons milk; 1 teaspoon finely grated orange zest; 2/3 cup golden raisins (optional); 3 tablespoons light brown sugar; 3 tablespoons gluten-free all-purpose flour; 3 tablespoons gluten-free old-fashioned oats; 3 tablespoons pumpkin seeds (optional); 1/2 teaspoon salt; 1/4 teaspoon cinnamon; 1/4 teaspoon pumpkin pie spice; 2 tablespoons unsalted butter, melted

Servings: persons

1 1/3 cups gluten-free all-purpose flour
1 1/2 teaspoons cinnamon
1 1/4 teaspoons baking soda
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree
3/4 cup light brown sugar
1 stick unsalted butter, melted and cooled slightly
2 large eggs
2 tablespoons milk
1 teaspoon finely grated orange zest
2/3 cup golden raisins (optional)
3 tablespoons light brown sugar
3 tablespoons gluten-free all-purpose flour
3 tablespoons gluten-free old-fashioned oats
3 tablespoons pumpkin seeds (optional)
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
2 tablespoons unsalted butter, melted

1
MAKE THE MUFFINS Line a 12-cup muffin pan with paper or foil liners.
2
In a medium bowl, whisk the flour with the cinnamon, baking soda, pumpkin pie spice and salt.
3
In another medium bowl, whisk the pumpkin puree with the brown sugar, butter, eggs, milk and orange zest until smooth.
4
Add the dry ingredients and whisk until the batter is evenly moistened.
5
Fold in the golden raisins, if using.
6
Let the batter stand at room temperature for 1 hour.
7
MAKE THE STREUSEL In a small bowl, whisk the brown sugar with the flour, oats, pumpkin seeds, salt, cinnamon and pumpkin pie spice.
8
Drizzle in the melted butter and stir until clumps form.
9
Let the streusel stand at room temperature for 30 minutes.
10
Preheat the oven to 350.
11
Scoop the batter into the lined muffin cups and sprinkle the streusel on top.
12
Bake for 30 to 35 minutes, until a toothpick inserted in the center of a muffin comes out clean.
13
Transfer the muffins to a rack to cool completely before serving.

765

kcal

Calories

Fat

101

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 20 ingredients. The key ingredients include: 1 1/3 cups gluten-free all-purpose flour, 1 1/2 teaspoons cinnamon, 1 1/4 teaspoons baking soda, 3/4 teaspoon pumpkin pie spice, 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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