Description
Here is a delicious recipe for Gluten Free Pumpkin Muffins to be enjoyed anytime of year. Feel free to adjust the spices to accommodate your family’s particular tastes. We also like to add chocolate mini chips or pepitas to shake things up a bit.
Ingredients
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Dry
- 240g (8.5 oz) Flour Farm Organic Gluten Free Flour Blend (about 2 1/4 C spoon & level)
- 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)
Wet
- 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 (5 ml)
Topping
- 1 T Turbinado Sugar (Raw) or Coconut Sugar – Optional (about 20g)
Instructions
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, Cooling Rack
Before You Dive In – Prep: Please Read!
- Bring eggs to room temperature (preferred)
- Preheat the oven to 425 degrees Fahrenheit (218 C)
- If using liners, place 12 liners in muffin wells. If not using liners, spray or grease muffin wells. (try our non-stick baking Goop)
Make Muffins!
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.
Enjoy!
Notes
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.
Add-ins: Toss in about 1/3 cup of mini chocolate chips, pepitas, or chopped nuts if desired.
Pumpkin Pie Spice: For an excellent recipe by Joy the Baker, click here.
The nutrition information provided below is for the recipe as written using organic sunflower oil and organic non-fat Greek style plain yogurt.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: muffins
- Method: baking
- Cuisine: American
Nutrition
- 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 Pumpkin Muffins