Delicious Gluten-Free Pumpkin Muffins for Autumn
Hark, dear readers! I have a recipe that shall bewitch and enchant your taste buds with every scrumptious bite. Introducing to thee the Gluten-Free Pumpkin Pie Muffins recipe; a dessert worthy of being served in the palaces of kings and queens.
As a food blogger and nutritionist, I am always on the hunt for recipes that combine exceptional flavor with healthy and organic ingredients. This recipe for Gluten-Free Pumpkin Pie Muffins embodies all of these qualities, containing no gluten or dairy, making it accessible for those on restrictive diets.
With its warm, spicy aroma of cinnamon, nutmeg, clove, and ginger along with the creamy puree of pumpkin, these muffins are an ideal brunch snack or after-dinner treat that will leave thee breaming with joy.
Come hither, dear reader, let us dive into how to make this captivating dish so thou may enjoy it with thy beloved ones.
Why You’ll Love This Recipe
Fair friends, lend me your ears! For I have stumbled upon a pumpkin recipe so divine that I cannot help but sing its praises. These Gluten-Free Pumpkin Pie Muffins are a delectable treat that will set your taste buds sailing to cloud nine.
Firstly, if you are among the gluten-free crowd, these muffins are perfect for you! Made with a gluten-free flour blend and baking soda, they are safe for those with gluten intolerance to indulge without worry.
Secondly, if you are one who champions the power of wholesome ingredients, this recipe delivers on that front too. The recipe calls for only natural sweeteners such as brown sugar and maple syrup. The muffins contain no dairy and use coconut oil instead of butter. The pumpkin puree is 100% pure pumpkin, not some artificial canned concoction.
As for flavor, these muffins offer a perfect balance of pumpkin spice and sweetness. They really do taste like mini pumpkin pies but in convenient muffin form!
Picture yourself, sitting by the fire on fall’s dawn with one or two of these spiced-up delights paired with a warm drink in hand – isn’t that heaven? Trust me when I say that your fall baking list is incomplete without these muffins.
So let us all join hands in celebrating the glory of this Gluten Free Pumpkin Pie Muffins Recipe – filled with amazing health benefits but still offering an explosion of scrumptious flavors. You won’t just love it; you will absolutely adore it!
Ingredient List
Here is the ingredient list for gluten-free pumpkin pie muffins recipe:
Dry Ingredients (Ingredients 1)
- 2 cups gluten-free flour blend (1 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and 1/2 cup almond flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients (Ingredients 2)
- 3 large eggs
- 1 cup canned pumpkin puree or pure pumpkin puree that is lightly drained in a cheesecloth-lined colander for about an hour.
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup coconut oil, melted or vegetable oil of your choice.
- 2 tablespoons maple syrup
- 2 teaspoons pumpkin pie spice
Note: If you don’t have pumpkin pie spice, substitute with a mixture of cinnamon, nutmeg, and cloves in the same proportion. Replace coconut oil with unsalted butter melted for additional flavor.
These ingredients measurements will yield around six muffins per batch, so double the recipe for more or less as needed.
The Recipe How-To
Step 1: Mix Dry Ingredients
In a large bowl, whisk together gluten-free flour, baking soda, salt and the warm flavors of ground cinnamon, ground ginger, ground nutmeg and ground cloves until combined. The gluten-free flour blend is customizable based on intolerances, preferences and baking texture outcomes. Bob Red Mill’s 1-to-1 Gluten-Free Flour Blend works incredibly well in this recipe.
Step 2: Mix Wet Ingredients
In another medium-sized mixing bowl, vigorously whisk together the muffins wet ingredients: canned pumpkin puree, melted coconut oil (or use butter or ghee), maple syrup, packed light or dark brown sugar or any other natural sweetener like honey, and large eggs until smooth.
Step 3: Combine Wet and Dry Ingredients
Pour the muffins wet ingredients mix into the dry mixture bowl as you continue to fold in until no streaks remain. Avoid overmixing as it could lead to dense and dry muffins.
Step 4: Scoop and Bake the Muffins
Spoon batter into lined muffin tins, filling each about ¾ full. Sprinkle pumpkin seed or chocolate chips on top if desired. Bake in a preheated oven at 375°F for approximately 20-25 minutes (depending on size) or until an inserted toothpick comes out clean.
Step 5: Enjoy Your Warm Muffins!
Allow the muffin tin to cool for about 5 minutes on a cooling rack before removing individual muffins from muffin tin to avoid breaking them apart. Then, serve warm sprinkled with icing sugar or alongside your favorite coffee or tea beverage for an added treat!
Substitutions and Variations
Haply, there are many substitutions and variations that thee may maketh to this delicious gluten-free pumpkin pie muffins recipe. If thou wants to addeth more flavors or substitutes, hark thee here!
If thee would like to maketh the muffins dairy-free, substitute ⅔ cup of coconut oil for ⅔ cup of unsalted butter. Thee can also use vegan butter in lieu of regular butter.
Suppose thee has’t different dietary needs such as low carb or flourless, consider trying crustless mini muffins or elana’s pantry almond flour recipe. Almond flour is a great grain-free substitution for the all-purpose gluten-free flour blend.
Instead of using canned pumpkin puree, thou can make thy own with a sugar pumpkin or butternut squash. Simply roast and puree the pumpkin until it is smooth.
Should thee prefer a vegan option, simply swap the eggs for an egg substitute like applesauce or ground flaxseed mixed with water.
For those who desire a sweeter version, add in chocolate chips or caramel pieces to the mix. On the other hand, if thee prefers a spicier muffin, try adding a teaspoon of cayenne pepper to the mix!
In conclusion, these substitutions and variations just scratcheth the surface of what can be done with gluten-free pumpkin pie muffins. Be an artist and experiment with exclusive ingredient combinations until thou findeth thy perfect recipe!
Serving and Pairing
Gather around, food enthusiasts! It’s time to discuss the serving and pairing of these delightful gluten-free pumpkin pie muffins. Imagine having everyone over for Halloween or Thanksgiving – this recipe is the perfect fit. These autumn-inspired muffins look nothing less than charming in all their rustic glory.
To really bring out the charm of these muffins, I recommend serving them while they’re still warm from the oven with a dollop of butter or coconut cream on top. You can also sprinkle some chopped nuts on top, like pecans or walnuts, for added crunchy texture.
These pumpkin muffins can be paired with a piping hot cup of coffee, tea, or even hot chocolate! You could top off a beautiful fall day with these delicious treats while reminiscing about beautiful leaves crunching underfoot amidst stunning foliage.
Try serving these muffins as part of a brunch or breakfast spread with plain Greek yogurt or fresh fruit salad. You might even experiment and add some chocolate chips to the recipe to make it even more indulgent!
As far as wine pairing goes, you could try a lightly sweet white wine like Riesling or Gewürztraminer or opt for something sparkling like Champagne or Prosecco.
With this recipe on hand, you’ve got endless possibilities on how to serve and pair these delicious gluten-free pumpkin pie muffins. Excuse me while I devour my fifth one in one sitting!
Make-Ahead, Storing and Reheating
When it comes to meal prepping, these gluten-free pumpkin pie muffins are a perfect choice for make-ahead baking. By preparing these muffins in advance, you can save time and energy on busy mornings. They can also be stored for several days, making them an ideal grab-and-go breakfast.
To make ahead, start by baking the muffins as directed in the recipe instruction section. Allow them to cool completely before storing them in an airtight container at room temperature or in the fridge for up to five days.
If you want to freeze your muffins, make sure to let them cool completely so they won’t become soggy when thawed. Wrap individual muffins tightly with plastic wrap and store in a freezer-safe bag for up to three months.
When reheating the muffins, remove any wrapping and either let them come to room temperature or reheat them by wrapping loosely in a damp paper towel and microwaving on medium power for 20-25 seconds. You can also pop them into the oven preheated to 350 degrees Fahrenheit for five minutes.
So go ahead and bake these delicious gluten-free pumpkin pie muffins ahead of time without worrying about losing flavor or texture. Whether frozen, refrigerated, or at room temperature, these tasty treats will remain moist and delicious until you’re ready to enjoy them again.
Tips for Perfect Results
When making Gluten Free Pumpkin Pie Muffins, following the recipe is vital for perfect results. But there are a few tips and tricks to keep in mind to achieve those fluffy, moist muffins that will make your taste buds fall in love with pumpkin.
1. Use high-quality gluten-free flour
One of the most important aspects of gluten-free baking is using the right type of flour. In this recipe, I recommend using Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour Blend for best results. This flour blend contains xanthan gum, which helps bind the ingredients and provides structure to the muffins.
2. Don’t overmix the batter
Overmixing the batter can result in tough and dry muffins. It’s crucial to mix until all the ingredients are just incorporated – no more, no less.
3. Add a streusel topping
For an extra special touch, consider adding a cinnamon streusel topping before baking. Simply mix together brown sugar, gluten-free flour blend, and a bit of melted butter until crumbly and sprinkle on top of each muffin.
4. Let them cool completely before removing from the pan
It can be tempting to remove the muffins from the pan right away, but it’s important to let them cool completely before removing them to prevent sticking or breaking apart.
5. Store in an airtight container
After cooling completely, store leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If you want to freeze them for later consumption, wrap each one individually and place them in an air-sealed bag with the date labeled on it.
By keeping these tips in mind, you’ll be able to create heavenly Gluten-Free Pumpkin Pie Muffins that can rival any gluten-filled version out there!
Bottom Line
So there you have it, a delicious and nutritious recipe for gluten-free pumpkin pie muffins that are sure to leave your taste buds wanting more! Not only are these muffins perfect for those with dietary restrictions, but they are also a great way to add a healthy and seasonal twist to your breakfast or dessert routine.
By following these easy steps and incorporating high-quality ingredients, you can create moist and flavorful muffins that will surely impress friends, family, or even yourself. So why not give this recipe a try? You won’t regret it.
Remember, eating healthy doesn’t mean sacrificing flavor. With this gluten-free pumpkin pie muffin recipe, you can enjoy all the fall festivities while nourishing your body with wholesome ingredients. So fire up the oven, grab your apron, and get ready for a treat that both your taste buds and body will love!
Gluten Free Pumpkin Pie Muffins Recipe
Ingredients
- 1 1/2 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 pinch ground cloves
- 2 tablespoons grapeseed oil
- 1/2 cup agave nectar
- 2 large eggs
- 1 cup fresh baked pumpkin, well packed (or winter squash)
Instructions
- In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
- In a blender puree oil, agave, eggs and pumpkin until smooth.
- Stir wet ingredients into dry.
- Place paper liners in muffin tins.
- Scoop batter into paper liners.
- Bake at 350 for 40-45 minutes.
- Cool for 2-3 hours.
- Serve.