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Gluten free pumpkin muffins with cinnamon sugar

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.

Gratitude in the form of a muffin.

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

Cinnamon Sugar

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.

A drop of water or vanilla extract mixed into cinnamon sugar makes clustery bits to sprinkle on top.

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

-Linda  Bookmark and Share

I didn’t get a sticker after I voted. But after whining on twitter about being stickerless, guess what? Two days later, I got the ‘I Voted’ sticker and many more. Grateful!

About Free Range Cookies

Hi, I'm Linda. Welcome to Free Range Cookies, a St. Louis food blog with focus on gluten free baking and recipe development. Have a question or comment? Contact me at freerangecookies (at) gmail (dot) com.

15 responses »

  1. Pingback: Pain au levain « GrongarBlog

  2. Yay! A gluten-free pumpkin muffin is one of our favorites during the holiday season. And hey, we bake ours with hemp milk too! Love it.

    Reply
  3. Pingback: Glass of Fancy » Blog Archive » Desserts and Gratitude - Fashion, fiction, and life in the city.

  4. Pingback: Gratitude Fried Rice | spicebox travels

  5. Lovely muffins – and just right for Fall!

    Reply
  6. I just made some pumpkin muffins last week. These look amazing! I’ll have to try them next. 😉

    Reply
  7. Nice, nice, nice! I can practically smell them from Maine!

    Reply

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