Gluten Free Fluffy Pumpkin Muffins
You are going to love how light and fluffy my gluten free pumpkin muffins are. Load them up with chocolate chips and nuts. They are so easy to make!
Ingredients
- 1 cup pumpkin puree * see note
- 2 cups gluten free flour blend * see note
- ½ cup almond flour * see note
- 1 teaspoon baking powder aluminum-free
- 1 teaspoon baking soda
- dash salt
- 1 teaspoon ground cinnamon
- ¾ cup brown sugar
- ½ cup vanilla yogurt dairy-free or regular
- 2 large eggs
- ½ cup coconut oil melted or any light oil
- 1 teaspoon pure vanilla extract
- ¼ cup water
- ½ cup chocolate chips Use Enjoy Life if you want these to be dairy free.
Instructions
- Preheat the oven to 350º F. See the notes below if you want a dome-style muffin top.
- In a large mixing bowl, add all dry ingredients and whisk to blend.
- In a medium bowl, add all wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry and mix gently. Do not overmix this batter or they will not be as fluffy. Do not use a stand mixer because it will overmix the batter, leaving you with dense muffins.
- Put parchment paper muffin liners into a muffin tin. Fill each muffin paper 3/4 to the top with the batter.
- Bake for 25 minutes until done.
- Remove from the oven and put the muffins onto a cooling rack.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
- To make this recipe nut-free, omit the 1/2 cup of almond flour and substitute an additional 1/4 cup gluten free flour blend.
- If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350º F.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
How to roast a pumpkin:
You can use canned pumpkin puree as I did, or you can roast your own pumpkin- Cut a pumpkin in half.
- Scoop out the seeds and brush olive oil on the pumpkin flesh.
- Roast the pumpkin skin side down in a baking pan at 375º F for 40 minutes until the pumpkin is soft.
- To make your puree, you will want to scoop out the cooked pumpkin and add it to a blender. Add a little water so that your puree is very smooth. If the pumpkin puree is too thick, it will prevent these muffins from getting light and fluffy.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1muffinCalories: 289kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 119mgPotassium: 128mgFiber: 3gSugar: 21gVitamin A: 3239IUVitamin C: 1mgCalcium: 86mgIron: 2mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.