Gluten Free Pumpkin Pie Muffins Recipes

GLUTEN FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°F. Grease a muffin pan and set aside.
• Whisk together dry ingredients in a mixing bowl. In a separate bowl beat eggs, then add to dry ingredients.
• Add half and half, butter, and pumpkin puree to dry ingredients. Stir all ingredients together (or use a stand mixer) until well combined. Be careful not to over-mix.
• Add muffin batter to greased muffin tin evenly among 9 of the cups. (You can spread them among 12, but the muffins will be slightly smaller).
• Bake for 20-25, or until muffins are golden brown and a toothpick comes out clean.

GLUTEN FREE CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
• Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Heat oven to 350°F. Place parchment baking cup in each of 12 regular-size muffin cups.
• In large bowl, mix almond flour, cinnamon, nutmeg, ginger, baking soda, flaxseed and salt. In medium bowl, mix pumpkin, maple syrup, eggs, vanilla and coconut oil. Pour into flour mixture; stir just until combined. Divide batter evenly among muffin cups (cups will be full). Sprinkle pepitas on top of each.
• Bake 20 to 25 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to cooling rack to cool completely.

GLUTEN FREE PUMPKIN PIE MUFFINS

Steps:

• In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
• In a blender puree oil, agave, eggs and pumpkin until smooth.
• Stir wet ingredients into dry.
• Place paper liners in muffin tins.
• Scoop batter into paper liners.
• Bake at 350 for 40-45 minutes.
• Cool for 2-3 hours.
• Serve.

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
• Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
• In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
• Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
• Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
• Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
• Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

MOIST GLUTEN FREE PUMPKIN MUFFINS RECIPE

Steps:

• Preheat oven to 325 degrees
• Line muffin tin with cupcake liners
• In a large bowl mix together melted butter, coconut sugar and brown sugar.
• Add eggs and mix to incorporate.
• Add pumpkin and vanilla extra and mix until just combined.
• Add flour, spices, baking soda and salt. Whisk together until incorporated.
• Evenly divide batter into 12 baking cups.
• Bake for 25 minutes or until tooth pick or skewer comes out clean.