It’s time for all things PUMPKIN!
Muffins are one of those things that come to mind when speaking about pumpkin.
My Gluten Free Pumpkin Muffins taste just like the real deal! As a matter of fact, nobody could tell they were gluten free!
The most difficult thing about making these Gluten Free Pumpkin Muffins is gathering all the required ingredients!
Once the dry ingredients are ready, it’s half the battle.
Mixing wet ingredients doesn’t need a special attention, it’s basically add and mix kind of thing… And, since all the dry ingredients are whisked together and ready to go in, all there is left to do is to combine the wet with the dry!
I use 1/4 cup ice cream scoop for even distribution. I do not use paper liners as the muffins come out of the pan very easily.
To accentuate the flavor of the muffins, I top them with some pumpkin seeds, before baking of course, so they stick!
I make my Gluten Free Pumpkin Muffins extra special by glazing them with a maple glaze consisted of maple syrup, of course, same amount of apple juice and a lot of powdered sugar!
My kids are not Gluten Free but they love these Gluten Free Pumpkin Muffins with Maple Glaze!
What’s there not to love though?
By itself, with a cup of coffee or as an addition to a hearty breakfast, these Gluten Free Pumpkin Muffins with Maple Glaze make everybody happy!
Sweet Potato & Brussels Sprouts Hash paired with my beautiful Gluten Free Pumpkin Muffins make ME especially happy!
Sometimes, I make these Gluten Free Pumpkin Muffins with walnuts and skip the maple glaze.
Happy Fall, Y’all!
And, as Always, Eat Well, Spend Wisely!
- 1 ½ cup Gluten-Free flour (recipe below)
- 1 cup Almond flour
- 1 Tbsp baking powder
- ½ tsp salt
- ¼ tsp xanthan gum
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- ¼ tsp ground allspice
- 8 Tbsp (1stick) unsalted butter, softened
- 1 cup light brown sugar
- 4 large eggs
- 1 cup pumpkin puree
- ¼ cup plain yogurt
- Pumpkin seeds for topping
- 1 Tbsp maple syrup
- 1 Tbsp apple juice
- 1/2-3/4 cup confectioners' sugar
- Whisk all dry ingredients together in a bowl, by hand.
- In a Kitchen Aid's mixer bowl, cream butter with sugar.
- Add eggs, one at a time.
- Add pumpkin puree, yogurt, milk and vanilla and mix until smooth.
- Add dry ingredients, one spoonful at at time. Scrape and re-mix.
- Cover bowl with plastic foil and let the batter rest at room temp for 30 minutes.
- Preheat oven to 375 F.
- Spray 12-ct muffin pan OR 24-ct cupcake pan with cooking spray.
- Scoop out batter with ¼ cup ice cream scoop into prepared pan.
- Top muffins with pumpkin seeds.
- Bake for 30 minutes, or until muffins are golden and toothpick inserted in the middle comes out clean.
- Take muffins out of oven, let them rest for about 5 minutes and then transfer them onto a cooling rack.
- Muffins are best served warm. However, if need be, they can be frozen up to 3 weeks (wrapped individually and then placed in a freezer bag).