Heavenly Pumpkin Raisin Muffins to delight your taste buds

Are you craving something savory and satisfying to start your day? Look no further than these pumpkin raisin muffins, a recipe that is low in sugar but high in flavor, and perfect for a fall breakfast or mid-day snack. Not only are these muffins delicious, they are also gluten-free and dairy-free, utilizing wholesome ingredients like pumpkin puree, oat flour, almond flour, and raisins.

What sets these muffins apart is their unique blend of spices including allspice and cinnamon, which give a warm aroma and taste that are perfect for cooler weather. Plus, the recipe is incredibly easy to master – all you need is a large mixing bowl and some simple baking tools.

Whether you’re looking for a tasty pumpkin muffin to enjoy with a cup of coffee or tea, or wanting to impress friends and family with an indulgent pastry that is also healthy, these pumpkin raisin muffins will not disappoint. Follow along for the ingredient list, recipe how-to, helpful tips for perfect results, FAQs and more. Prepare to enjoy the ultimate fall breakfast treat!

Why You’ll Love This Recipe

Are you looking for a delicious, gluten-free pumpkin muffin recipe? Well, look no further! These Pumpkin Raisin Muffins are the perfect fall breakfast treat that will leave you satisfied and energized.

Firstly, these muffins are incredibly easy to make. You only need a few ingredients, most of which can be found in your pantry. Plus, the simple steps involved in preparing them means that they are perfect for novice bakers who are just starting out.

Secondly, these muffins are very healthy! They contain no gluten or dairy, so they are perfect for those with dietary restrictions. Additionally, they contain only low amounts of sugar and oil. Instead, they use natural ingredients such as almond flour, oat flour and maple syrup which makes them not only delicious but nutritious as well.

Thirdly, these muffins taste fantastic! The moist texture combined with the sweet raisins and pumpkin spice blend creates the perfect balance between sweet and savory. The flavors of allspice and cinnamon blend together perfectly with the pumpkin puree to create a tantalizing aroma that will have your mouth watering before you even take your first bite.

Lastly, these muffins can be easily adapted to fit your personal taste preferences. If you prefer a more indulgent taste, why not try adding some chocolate chips or swapping out the raisins for nuts? Or perhaps you would enjoy making them vegan by using canned pumpkin instead of eggs.

In conclusion, with its nutritious ingredients and delicious flavor combinations paired with its ease of preparation and adaptability to different preferences; you’ll definitely fall in love with this recipe. It’s easy to see why these Pumpkin Raisin Muffins are a true winner – a must-try for anyone who wants to indulge in tasty and healthy delights this fall season!

Ingredient List

Ingredient List

Dry Ingredients
– 2 cups of gluten-free flour blend
– 1 teaspoon of baking soda
– 1/2 teaspoon of baking powder
– 3/4 cup of brown sugar
– 1/2 teaspoon of salt
– 1/2 teaspoon of cinnamon
– 1/4 teaspoon of allspice
– 1/4 teaspoon of xanthan gum
– 1 cup of raisins

Wet Ingredients
– 1 cup of pumpkin puree
– 1 egg
– 3/4 cup of milk (dairy-free milk can be used)
– 1/4 cup of canola oil

Flour Blend
– 3/4 cup of arrowroot flour
– 3/4 cup of sorghum flour
– 1/2 cup of tapioca starch

These muffins call for a dry ingredient mix combined with the pumpkin puree and wet ingredients to make the batter. The spice blend enhances the fall-inspired feel to these tasty Pumpkin Raisin Muffins. All dry ingredients are gluten-free including the basic gluten-free baking ingredients such as salt, baking soda, baking powder, xanthan gum, and arrowroot which help provide a perfect texture in the muffins. A dairy-free version can easily be made by replacing milk with alternative milk options such as almond or oat milk. The flour blend used in this recipe is a mix of sorghum flour, tapioca starch, and arrowroot flour which results in a perfect crumb for these muffins. You’ll also find raisins folded throughout the batter adding an extra sweetness burst in every bite.

The Recipe How-To

Let’s get baking!

Okay, now we get to the fun part: making the muffins! Here’s how to do it:

Step 1 – Preheat the oven

Before you start assembling your ingredients, preheat the oven to 350°F (180°C). This way, when you’re done mixing everything together, your oven will be hot and ready to go.

Step 2 – Mix the Dry Ingredients

Get a large bowl and whisk together 2 cups of gluten-free flour blend, 1/2 cup of rolled oats, 3/4 cup of brown sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of allspice, 1 teaspoon of cinnamon, ¼ teaspoon xanthan gum, and ¼ teaspoon salt. Make sure all the ingredients are well incorporated.

Step 3 – Mix the Wet Ingredients

In another bowl, mix together 1 cup pumpkin puree, 1/4 cup canola oil, 1/2 cup milk, and one beaten egg. Whisk until they are well combined.

Step 4 – Combine them

Next, add the pumpkin mixture to the dry ingredients mixture. Add in the raisins too. Stir gently with a wooden spoon until well combined. Don’t overmix or you’ll end up with tough muffins.

Step 5 – Bake!

Grease a 12-cup muffin pan with butter or cooking spray. Divide the batter among the muffin cups using a cookie scoop or spoon.

Bake for about 20-25 minutes, until a toothpick comes out clean when inserted into the center of a muffin.

Let cool for a few minutes before removing from pan.

Step 6 – Enjoy!

Serve these tasty fall breakfast treats warm with a pat of butter and some apple slices or fruit of your choice on the side. Or, if you prefer, have them with a nice cup of tea or coffee.

Now that you know how to make healthy, gluten-free and dairy-free pumpkin raisin muffins, get baking and enjoy!

Substitutions and Variations

Are you allergic to raisins or simply not a big fan? Don’t worry, there are plenty of other ingredients you can use in these pumpkin muffins. Instead of raisins, try adding chopped dates, dried cranberries, or even chocolate chips for those with a sweet tooth.

But what about those who have different dietary restrictions? Fortunately, this recipe is already gluten-free and dairy-free, but you can easily make it vegan by swapping the egg for a “flax egg” made by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water.

If you’re looking to switch up the flavors, try adding a teaspoon of maple extract or 1/4 teaspoon of nutmeg in place of the allspice. You could also experiment with different flours by substituting almond flour or coconut flour for some of the sorghum flour.

For a spin on basic pumpkin muffins, try adding diced apple or pear to the batter for added texture and flavor. Or transform these muffins into mini loaves of pumpkin bread by baking them in a loaf pan instead of a muffin tin. The options are endless!

Serving and Pairing

These pumpkin raisin muffins are a delicious treat on their own or paired with complimentary sides. They make a great addition to your fall breakfast menu and are perfect for satisfying your sweet tooth without the guilt.

Serve these muffins warm straight out of the oven for an extra cozy taste. Pair them up with a hot cup of coffee, tea, or hot chocolate on the side. The combination of the spicy pumpkin flavor and the warm beverage creates a delicious seasonal treat.

If you want to indulge yourself further, top these muffins with some vegan chocolate chips or nuts like pecans or walnuts. This will add a nice crunch and texture to the soft and moist muffins.

Alternatively, you can also spread some cream cheese on top of them, which complements the sweetness of these muffins perfectly. Whether it’s for breakfast or a snack, these pumpkin raisin muffins are versatile and tasty enough to stand on their own or be paired with other treats.

Make-Ahead, Storing and Reheating

When it comes to preparing pumpkin raisin muffins, you can save yourself some time by making them ahead of time. These muffins can be made up to two days in advance and stored in an airtight container at room temperature or in the refrigerator until ready to eat.

If you plan on storing the muffins for longer than two days, we suggest freezing them until needed. They can be stored in the freezer for up to three months. It’s best to store them individually wrapped, so they don’t stick together during storage.

When reheating pumpkin raisin muffins, there are a few options that you can choose from. The easiest way is to microwave them for 10-15 seconds until they are warmed through. Alternatively, you can reheat them in a toaster oven or regular oven set at 350°F for about 5-7 minutes.

It’s important not to overheat the muffins as they can lose their moisture and become dry and hard. For best results, allow the muffins to cool down before wrapping them with a damp paper towel or placing them in an airtight container.

With these tips on make-ahead, storing and reheating, we hope that you’ll be able to enjoy these healthy pumpkin raisin muffins anytime throughout the week!

Tips for Perfect Results

Are you ready to make the perfect pumpkin raisin muffins? Here are some tips to help you achieve fantastic results every time.

1. Mix the dry ingredients well

Make sure to whisk together all the dry ingredients, including the gluten-free flour, xanthan gum, baking powder and soda and spices, until they are fully blended. This ensures that there are no lumps or clumps in the mixture that could lead to uneven baking.

2. Use high-quality ingredients

It’s important to use high-quality ingredients in your recipe, such as fresh pumpkin puree, raisins, and milk. These ingredients will give your muffins a rich flavor and beautiful texture.

3. Incorporate an egg replacer

If you need to make this recipe vegan, try using an egg substitute such as aquafaba or flaxseed meal. This will help bind the muffins together while still giving them a nice rise.

4. Add texture with rolled oats

To add more texture to your muffins, consider adding rolled oats to the recipe. They give your muffins a subtle crunchy exterior and make them more filling and nutritious.

5. Don’t overmix the batter

Be careful not to overmix the batter, as this can lead to tough or rubbery muffins. Mix the batter until it is just combined and then fold in the raisins gently with a spatula.

6. Preheat oven before baking

Preheat your oven 10-15 minutes before baking to ensure that it reaches the proper temperature prior to placing your muffins into it.

7. Use paper liners

Using paper liners helps protect your muffins from sticking to the pan, making them much easier to remove when they’re finished baking!

With these tips in mind, you’ll be able to make mouth-watering pumpkin raisin muffins that will dazzle even the most discerning of palates!

Bottom Line

So there you have it – the recipe for the best pumpkin raisin muffins that are gluten-free and dairy-free. With this recipe, you can now enjoy delicious and healthy fall breakfast or snack. The combination of the pumpkin puree, raisins, allspice, cinnamon, and other ingredients makes for a tasty pumpkin treat that everyone will love.

Not only are these muffins gluten-free and dairy-free, but they are also low in sugar and packed with healthy ingredients. You can customize the recipe by using different flour blends or adding your favorite nuts or chocolate chips. And don’t forget to try out some of the substitutions and variations we have recommended!

As a nutritionist and food blogger, my goal is to help people make healthy food choices without sacrificing taste. I am confident that this pumpkin raisin muffin recipe will become a staple in your kitchen for years to come. So go ahead, bake a batch today and see for yourself how tasty healthy eating can be!

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