Gluten-Free Pumpkin Muffins

star rating (78) rate this recipe »
gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

Spicy, moist, and fluffy — these are a perfect breakfast muffin.

Note: you must use a stand mixer or electric hand mixer to prepare the batter for these muffins; mixing by hand doesn't do a thorough enough job.

Gluten-Free Pumpkin Muffins

star rating (78) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 02/24/2010

Ingredients

  • 3 large eggs
  • 2 tablespoons molasses
  • 1 can (15 ounces) pumpkin purée
  • 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup soft butter
  • *See recipe for this blend below.

Directions

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1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the eggs, molasses, and pumpkin purée. Set aside.

3) Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.

4) Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.

5) Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.

6) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.

7) Let the muffins rest for 10 minutes.

8) Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition information

Serving Size: 1 muffin, 100g Servings Per Batch: 12 Amount Per Serving: Calories: 252 Calories from Fat: 49 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 73mg Sodium: 193mg Total Carbohydrate: 40g Dietary Fiber: 1g Sugars: 20g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2345678  All  
  • star rating 02/26/2015
  • Kimber from Gilbert, AZ
  • Delicious! Made these for some youngsters at our church that I sit for and they devoured them. One of the kiddos is gluten free so I'm having to experiment with gluten free baking. It has been an adventure. But these are amazing. Usually gluten free stuff does not taste good to me but these are over the top good. Also dropped some off for my neighbor who has celiac disease. She contacted me promptly demanding the recipe.
  • star rating 02/23/2015
  • Dwiny from Las vegas.nv
  • OMGGGG..!!! BETTER THAN REGULAR PUMPKING MUFFINS .SERIOUSLY AWESOME..!!!
  • star rating 02/16/2015
  • Dee from West Fenwick Island, DE
  • Oh my gosh!!! I used vanilla since I did not have molasses and added chopped pecans. This recipe was so easy. I let them rest 30 mins before baking. They are so moist and delicious!!! So far the BEST GF muffins I have made!!!!
  • star rating 01/12/2015
  • Amanda from Hong Kong
  • Is there any way to make this recipe lower fat (like subbing applesauce)? 1/2 c. butter is not very healthy, but I'm hesitant to mess with the recipe since GF baking is so tricky... We haven't tried this recipe with applesauce, but you can certainly give it a try! Happy baking! Laurie@KAF
  • star rating 11/23/2014
  • Shari from Sidney, MT
  • This was very good. I would make this again. It stayed moist and no one suspected it was gluten free. Instead of pumpkin pie spice, I added 3 tsp. Vietnamese cinnamon and 1 tsp nutmeg. A nice caramel glaze would be a lovely addition to the top.
  • star rating 11/23/2014
  • Deniseregina from Il
  • I cut the sugar to 3/4 c. And also added some dried cranberries. Great! Family loves them. Some recipes call for much less pumpkin. When I'm having pumpkin, I want PUMPKIN!
  • star rating 11/18/2014
  • Amanda from Vermont
  • These muffins are excellent! Very easy to make, super fluffy and delicious! I had to make my own pumpkin pie spice, as I didn't have any, so that might be why these muffins don't have a tremendous amount of flavor. They are pumpkin-y and aren't bland, but I think they could use a little more seasoning. Perhaps I measured the spices wrong. I'll give it the benefit of the doubt 'cause most every other KAF recipe I've tried has been incredible. Love these. Will certainly make them again.
  • star rating 11/05/2014
  • Heather from Grand Rapids, MI
  • I couldn't be more enthusiastic about this recipe. We made mini-muffins and cut the time to about 14 minutes. I mixed my own pumpkin pie spice: 1/2 tsp nutmeg, 1/2 tsp allspice, 1/2 tsp Penzey's cinnamon blend, then 1/2 tsp Korintje Indonesian cinnamon. I was worried that all that molasses would overwhelm the muffins, but not at all. I wouldn't change a thing.
  • star rating 11/05/2014
  • Robyn from Lancaster, PA
  • These muffins are gorgeous -- moist, great texture and a wonderful balance of flavors, from the earthy pumpkin to the warm spices. You would never know they are gluten free! I cut back the sugar slightly to 3/4 cup and topped the muffins with a basic pecan/cinnamon streusel for added pizzaz. I highly recommend that you try this recipe.
  • star rating 11/04/2014
  • Barb from Dertoit, MI
  • Yummy. I would give 5 stars but for the sugar. Followed recipe except only 3/4 c sugar. Made sure to get fully aerated with mixer and they cooked perfectly. I wish there was some way to reduce or eliminate the refined sugar. Any ideas on what could be substituted? I prefer my muffins not to be so sweet.

    Unfortunately, the sugar is performing several important roles, not only relating to flavor, but also contributing moisture among other things. If you would like a sugar-free muffin recipe, then you really would need to search for a recipe designed to be that way from the start. If you have any further questions, please don't hesitate to contact our Baker's Hotline at 855-371-2253. Happy Baking! Jocelyn@KAF

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