As the full heat of summer bears down on us all, I can’t help but dream of cozy, delicious baked goods to warm our homes and hearts. Today, we’re going to share a couple of special recipes: gluten-free pumpkin muffins, and a bonus recipe for homemade pumpkin puree that’s going to turn your muffin game up a notch. These two together will make your kitchen smell like a charming autumnal bakery.
But why gluten-free, you may ask? Simply put, everyone deserves a treat, whether you’re sensitive to gluten or just trying to reduce it in your diet. These fluffy, mouth-watering gluten-free pumpkin muffins are so scrumptious, you won’t even miss the gluten.
Making Your Own Homemade Pumpkin Puree
Let’s start with the basics: the homemade pumpkin puree. It’s incredibly easy to make (even for the baking- challenged individual like myself) and it’s a healthy alternative to store-bought canned versions that often come with added sugars and preservatives. The only problem is you probably don’t have access to pumpkins year round, so you really can only make this during pumpkin season.
- 1 small to medium-sized baking pumpkin
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cut the pumpkin in half, scoop out the seeds and stringy stuff (great technical term, right?), leaving the flesh clean.
- Place the pumpkin halves cut side down on the baking sheet and roast for about 60-90 minutes or until the flesh is soft and can be easily pierced with a fork.
- Let the pumpkin cool, then scoop out the flesh and puree it in a food processor until smooth.
- Store in the refrigerator if using soon, or you can freeze it for later use.
A medium-sized pumpkin will usually yield 1-2 cups of puree, depending on its size. This homemade version not only brings a richer flavor to your gluten-free pumpkin muffins, but it also adds a nice punch of fiber and vitamin A.
Gluten-Free Pumpkin Muffins Recipe
Now, let’s move on to the main event – our gluten-free pumpkin muffins. This recipe is for 12 standard sized muffins.
- 1¾ cups gluten-free flour mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup oil
- 2 large eggs
- 1 cup homemade pumpkin puree (or store bought. Just make sure it’s not pie filling.)
- 1 teaspoon vanilla extract
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, whisk together the sugars, oil, eggs, pumpkin puree, and vanilla extract.
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
- Divide the batter equally among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Congratulations, you’ve just baked a batch of delectable gluten-free pumpkin muffins!
Extra Tips and Substitutions
Baking these gluten-free pumpkin muffins is straightforward, but we’ve compiled a few extra tips and potential substitutions to ensure your baking experience is a success:
- Flour: We’ve mentioned using a gluten-free flour mix, which you can find pre-packaged in most grocery stores. Look for a blend that contains xanthan gum as it’s a key ingredient that helps with the texture in gluten-free baking. If you’re feeling adventurous and want to make your own blend, try a mix of brown rice flour, tapioca starch, and potato starch.
- Sugar substitute: If you’re watching your sugar intake, you can replace the granulated sugar and brown sugar with coconut sugar or even a sugar substitute like Stevia. Make sure to follow the conversion rate on the package if you choose to use a substitute.
- Egg-free version: For those who are sensitive to eggs, they can be replaced with a flaxseed or chia seed “egg.” For each egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for 15 minutes to gel, and voila – you have an egg substitute.
- Oil options: Canola oil was used in this recipe, but you can also use coconut oil, olive oil, or even melted butter. The choice depends on your dietary needs and taste preferences.
- Spices: Feel free to adjust the amount of spices used to suit your own taste. Some people love a super-spicy muffin, while others prefer a more subtle flavor.
- Muffin pan tips: Even though you’re using paper liners, give the muffin tin a quick spray with a gluten-free cooking spray before placing the liners in. This ensures easy removal of the liners from the tin. Also, let the muffins cool for at least 5 minutes in the tin before transferring them to a wire rack. They continue cooking a bit during this time and it makes them easier to remove.
- Storage: These muffins will stay fresh in an airtight container at room temperature for up to 3 days. They also freeze beautifully – just wrap them individually and thaw at room temperature when you’re ready to enjoy them.
Each muffin contains approximately:
- Calories: 200
- Protein: 3 grams
- Fat: 10 grams
- Carbohydrates: 27 grams
- Fiber: 2 grams
Baking your own gluten-free pumpkin muffins, especially using homemade pumpkin puree, is not only healthier but also a great way to embrace the vibrant flavors of fall. They are perfect for breakfast, a quick snack, or a sweet addition to your afternoon tea.
But if you’re looking for a fall snack that packs a little bit more of a protein punch, be sure to read up on our favorite seasonal pumpkin protein bars. We update this every year as brands release their newest options.
So put on a comfy sweater, invite some friends over, and let the delicious aroma of freshly baked muffins fill your home. Enjoy!