Pumpkin Season is here! We love fall, and with the arrival of fall comes pumpkin everything. We add pumpkin to pancakes, waffles, muffins, rice and soup. Today, I’m sharing our pumpkin muffin recipe because moist and delicious pumpkin muffins put a smile on everyone’s face – especially if they are gluten free!
Why this recipe is worth sharing…
For starters, this recipe makes incredibly moist, fluffy muffins without the use of gums, extra sugar or any other uglies. We use a combination of pumpkin pie spice, cinnamon and allspice to make these muffins taste like pumpkin pie cake. Ha! Does that even make sense? You can adjust the spices according to your family’s taste.
Also, you can whip up a batch of these beauties in less than 1/2 hour. They are quick to make and bake up in 18 minutes. Whew!
Our daughter loves these muffins. She asked to take them for snack at school so that the children in her class could share the love. Now, that speaks volumes.
Enjoy this awesome recipe, and leave a comment below. We love to hear from you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & Love – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
Recipe Inspiration: Fall & Pumpkins
Photos by DuPree Productions
Equipment: Digital scale (preferred), Muffin Pan, 3 Mixing Bowls (sm, m, l), Measuring Cups and Spoons, Liners – optional, Whisk, Spatula, Stand up or Hand Mixer
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring eggs to room temperature (preferred)
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius)
- If using liners, place 12 liners in muffin wells.
- If not using liners, spray or grease muffin wells.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 240g (8.5 oz) Flour Farm Organic Gluten Free Flour Blend (about 2 1/4 C)
- 1 1/4 tsp Baking Soda (7.5g)
- 1 tsp Ground Cinnamon (3g)
- 1 tsp Pumpkin Pie Spice (2.5g)
- 1/2 tsp Ground Allspice (1.5g) – or add up to 1 tsp if you like more spice (3g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 255g (9 oz) Pumpkin Puree (1 C)
- 113g (4 oz) Brown Sugar (1/2 C)
- 2 Large, Pasture Raised Eggs (100g)
- 57g (2 oz) Unsweetened Applesauce (about 1/4 C)
- 118 ml (4 fl oz) Avocado or Sunflower Oil (1/2 C)
- 57g (2 oz) Plain Greek Style Yogurt or Sour Cream (1/4 C)
- 1 tsp Pure Vanilla Extract (4g)
- 1 T Turbinado Sugar (Raw) or Coconut Sugar – Optional (about 20g)
Please read prep note above before you begin, thank you!
Step 1: In a medium sized bowl, whisk together the dry ingredients.
Step 2: In a separate bowl or large measuring cup, add together the applesauce, oil, yogurt and vanilla. Whisk thoroughly. Set aside.
Step 3: In a bowl fitted to a stand mixer or a large bowl if using a hand mixer or whisk, mix together the pumpkin and brown sugar. Add in eggs one at a time and beat well. Add the applesauce mixture and beat until combined. Scrape the sides of the bowl and mix in.
Step 4: Slowly beat or whisk in the flour mixture and combine until no flour is visible.
Step 5: Fill muffin wells equally about 3/4 of the way full. We use an ice scream scoop, which works perfectly. Sprinkle with raw sugar (optional).
Step 6: Bake muffins at 425 for 10 minutes. REDUCE oven temp to 375 (191 degrees Celsius) and bake for 8-10 more minutes. A toothpick inserted into the center should come out clean.
Step 7: Allow muffins to cool in the pan for 5-10 minutes before transferring to a cooling rack.
Time saver: Mix up a batch or two of the flour blend and store in an airtight container. This will save time when you crave the next round of muffins.
To store: Muffins are best the same or next day. If you need to store them, place in a freezer safe container and freeze for up to a month. To reheat, microwave for 20-30 seconds per muffin, or remove from the freezer and thaw for a few hours on the counter.
The nutrition information provided below is for the recipe as written using organic sunflower oil and organic non-fat Greek style plain yogurt.
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Gluten Free Moist Pumpkin Muffin Recipe