These pumpkin muffins are a favorite of my taste tester and biggest critic who is always grateful for baked goods that aren’t overly sweet. I’m not usually a big pumpkin fan, but love these muffins. Even if they aren’t cookies.
Gluten Free Pumpkin Muffins
Combine the dry ingredients in a mixing bowl:
1¼ cups gluten free flour
½ cup brown or raw sugar
1½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon xanthan gum
¼ teaspoon each ginger and nutmeg
¼ teaspoon salt
¼ teaspoon baking soda
Combine the wet ingredients, then add to large bowl:
½ cup hemp milk
½ cup pumpkin puree
¼ cup melted butter or oil
1 egg, beaten
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Fill paper lined muffin tins mostly all the way to the top. A number 16 disher is the perfect size for scooping batter evenly. Sprinkle with cinnamon sugar before baking. Bake for about 24-25 minutes, until tester inserted remains mostly clean. Yield: 10 pumpkin muffins
2 tablespoons sugar
1/2 teaspoon cinnamon
Blend sugar and cinnamon thoroughly. Sprinkle on batter before baking. Or use after baking. Dip muffins in melted butter, then roll in cinnamon sugar.
Muffin Baking Tips
- A combination of gluten free flours usually gives the best result. Pick up a ready to use flour blend like King Arthur Flour or use your favorite all-purpose mix. Make your own rice flour blend by combining 6 cups brown rice flour, 2 cups potato starch, and 1 cup tapioca starch in a large container. Combine thoroughly. Store this all purpose flour blend at room temperature or in an airtight container in the fridge if you don’t bake often. Get more info on gluten free flour blends here.
- Recipe can be doubled. Freeze extra muffins to enjoy anytime.
- Hemp milk is great for gluten free baking, but dairy milk can be used in this recipe as well.
- Make sure the oven is preheated. Your muffins will be higher and better defined.
Today’s Let’s Lunch on twitter features posts that are filled with gratitude. Look how cooks and bakers from around the world are dishing up thanks ~
Pain au levain from Rebecca at Grongar Blog
“Plumb” cake from Lisa at Monday Morning Cooking Club
Gratitude Fried Rice from Linda at Spicebox Travels
Seafood Chowder from Lucy at A Cook and Her Books
Cracked Black Pepper and Blue Cheese Crackers (gluten free) from Charissa at Zest Bakery
Beef Vegetable Gratitude Soup from Rashda at Hot Curries and Cold Beer
Thanksgiving tablecloth tradition from Lucy at In a Southern Kitchen
Pumpkin roll from Annabelle at Glass of Fancy
Green Tomato Salad from Renee at My Kitchen and I
5 Minute Wonder Soup from Eleanor at Wokstar