Pumpkin Muffins (Gluten-Free) Recipe

Name: Pumpkin Muffins (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pumpkin Mix; 9 ounces pumpkin; 1/3 cup maple syrup; 1 teaspoon gluten-free vanilla extract (I use a little less vanilla paste); Dry Mix; 2 cups all purpose gluten-free flour (Use your favorite mix); 1 teaspoon guar gum; 1 cup brown sugar (you may use 3/4 cup if you prefer it less sweet); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon powdered ginger; 1/4 teaspoon ground allspice; Wet Mix; 2 eggs (or Ener-G egg replacer); 1/3 cup canola oil; 1/2 cup orange juice; Topping; 1 cup granulated brown sugar; 1 teaspoon cinnamon

Servings: persons

Pumpkin Mix
9 ounces pumpkin
1/3 cup maple syrup
1 teaspoon gluten-free vanilla extract (I use a little less vanilla paste)
Dry Mix
2 cups all purpose gluten-free flour (Use your favorite mix)
1 teaspoon guar gum
1 cup brown sugar (you may use 3/4 cup if you prefer it less sweet)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground allspice
Wet Mix
2 eggs (or Ener-G egg replacer)
1/3 cup canola oil
1/2 cup orange juice
Topping
1 cup granulated brown sugar
1 teaspoon cinnamon

1
Combine all dry ingredients into a mixing bowl.
2
Make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend.
3
Gently fold in pumpkin mixture until blended.
4
Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
5
Fill each paper cup very well for nice voluminous muffins.
6
Top with topping mixture and bake at 350F for 20-25 minutes or until done.
7
Place on wire rack until cool.
8
Enjoy!

961

kcal

Calories

Fat

173

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: Pumpkin Mix, 9 ounces pumpkin, 1/3 cup maple syrup, 1 teaspoon gluten-free vanilla extract (I use a little less vanilla paste), and more.

Yes, Pumpkin Muffins (Gluten-Free) 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.

Pumpkin Muffins (Gluten-Free)

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