Pumpkinmuffinsglutenfree Food

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GLUTEN-FREE PUMPKIN MUFFINS



Gluten-Free Pumpkin Muffins image

Yummy, moist gluten-free pumpkin muffins with a drizzle of icing. Our gluten-free son love these as a treat. Substitute soy milk for dairy milk, if preferred.

Provided by Michele S

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h15m

Yield 18

Number Of Ingredients 19

½ cup tapioca flour
½ cup brown rice flour
¾ cup white rice flour
¼ cup sorghum flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 (15 ounce) can pumpkin puree
3 eggs
½ cup packed brown sugar
¼ cup milk
¼ cup butter, melted
1 ½ cups confectioners' sugar
¼ cup butter, melted
2 tablespoons milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
  • Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
  • Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.
  • Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 31.7 g, Cholesterol 45 mg, Fat 6.4 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.7 g, Sodium 249.4 mg, Sugar 17.3 g

PUMPKIN SPICE MUFFINS - GLUTEN-FREE & DAIRY-FREE



Pumpkin Spice Muffins - Gluten-Free & Dairy-Free image

This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "Recipe #189120" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.

Provided by Whats Cooking

Categories     Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 11

2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)
3/4 cup coconut flour
1 (15 ounce) can unseasoned pumpkin puree
1 teaspoon salt
1 cup vegetable oil
2 teaspoons baking soda
1 cup brown sugar or 1 cup sucanat
1/2 cup maple syrup
1/2 cup water or 1/2 cup milk
2 tablespoons pumpkin pie spice
4 eggs

Steps:

  • Preheat oven to 350°F
  • Mix all dry ingredients in a large bowl.
  • Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
  • Whisk all ingredients until combined and smooth.
  • Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
  • Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

Nutrition Facts : Calories 150.3, Fat 10, SaturatedFat 1.5, Cholesterol 31, Sodium 217.5, Carbohydrate 14.9, Fiber 0.2, Sugar 13.2, Protein 1.3

PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN)



Pumpkin Muffins (Gluten-Free and Vegan) image

This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)

Provided by Miss_Amy

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

1 cup pumpkin puree
1 egg substitute
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon molasses
1 teaspoon vanilla
1/2 cup oil
1/2 cup tapioca starch
1/2 cup rice flour
1/3 cup millet flour
3/4 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
3 tablespoons chopped pumpkin seeds

Steps:

  • Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
  • Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
  • Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
  • Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.

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Top Asked Questions

How do you make pumpkin muffins without gluten?
Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. Whisk together the eggs, molasses, and pumpkin purée. Set aside. Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice. Add the soft butter, mixing with an electric mixer until evenly crumbly.
Is pumpkin puree gluten free?
Yes, pumpkin puree is gluten free. Pumpkin pie filling sometimes has added ingredients that contain gluten. This recipe calls for pumpkin puree, not pumpkin pie filling. Add flour, sugars, baking soda, salt and spices to a large mixing bowl. Whisk until combined. Add eggs, pumpkin puree, oil and vanilla extract. Mix just until combined.
How to bake pumpkin muffin batter?
Instructions Preheat oven to 400°F. Combine dry ingredients in a mixing bowl (flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg, salt). In a separate bowl beat eggs, then add to dry ingredients. Add cream, butter, and pumpkin puree to dry ingredients. Add muffin batter to greased muffin tin evenly among 9 of the cups.
What do pumpkin muffins taste like?
These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.

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