Pumpkin is one of our favorite fall ingredients because it is so versatile. It can be added to just about anything – and during the holiday season it seems like we do just that -we add it to soups, sauces, salads (pumpkin seeds) pasta and most importantly, baked goods! Pumpkin is a great addition to baked goods because it can be a healthy substitute for eggs and oil.
Pumpkin is rich in dietary fiber so it will keep you full longer. Also, it’s brilliant orange color indicates that it has beta-carotene which converts to Vitamin A in the body which not only helps your vision, but boosts your immune system too and helps fight bacterial infections.
Today we wanted to share with you our gluten-free pumpkin muffin recipe that is a client favorite! You can make these for breakfast as is or for dessert and add a little cream cheese frosting to make it even sweeter!
If you want to skip the canned pumpkin and try your hand at making your own pumpkin puree read this for guidance: Best Pumpkins for Baking and Cooking
Gluten Free Pumpkin Muffins
3 large eggs
2 tablespoons molasses or 2 tbsp almond milk
1 can (15 oz.) pumpkin puree
1 3/4 cups King Arthur’s Gluten-Free Multi-Purpose Flour or brown rice flour blend
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon xantham gum
1/2 teaspoon salt
2 teaspoons pumpkin pie spice*
1/2 cup room-temperature butter
- Grease a 12-cup muffin pan and preheat the oven to 375.
- Whisk together the eggs, molasses and pumpkin puree. Set aside.
- Whisk together the gluten-free flour, sugar, baking powder, xantham gum, salt and pumpkin pie spice.
- Add the room-temperature butter, mixing with an electric mixer until evenly crumbled. The mixture should look like coarse sand.
- Add the egg mixture a bit at a tie, beating well with electric mixer after each addition. Beat for 1-2 minutes until mixture is fluffy.
- Scoop the batter into the prepared pan until cups are full. Let the muffins rest for 10 minutes.
- Bake the muffins for 22-25 minutes until the middle springs back when lightly touched. Remove from oven and let rest for 5 minutes before removing from muffin pan.
*Make Your Own Pumpkin Spice:
4 tbsp cinnamon
4 teaspoon nutmeg
4 teaspoons ginger
3 teaspoons allspice
Making your own pumpkin spice is easy and cost effective if you have the ingredients above on hand!
Want to simplify the holidays this year and have us do the cooking? CLICK HERE