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Gluten-Free Pumpkin Muffins: A Baker’s Dream

Gluten-free pumpkin muffins
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Enjoy these delightful gluten-free pumpkin muffins. They are made with alternative flours, making them a perfect treat for those with dietary needs. This recipe is a baker’s dream, offering warmth and deliciousness in every bite.

Ingredients

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  • 1 and 3/4 cups gluten-free all-purpose flour blend
  • 1/2 cup almond flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • 1 cup pumpkin puree
  • 3/4 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the gluten-free all-purpose flour blend, almond flour, pumpkin pie spice, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the eggs, pumpkin puree, brown sugar, vegetable oil, applesauce, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. If using, gently fold in the chopped walnuts or chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your gluten-free flour blend contains xanthan gum. If it doesn’t, add 1/2 teaspoon.
  • For best results, use pure pumpkin puree, not pumpkin pie filling.
  • You can substitute maple syrup for brown sugar for a different flavor profile, but you may need to adjust the liquid slightly.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-pumpkin-muffins-2/