Pumpkin Raisin Muffins Gluten Free Recipes

LAURA'S GLUTEN- AND DAIRY-FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
• Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
• Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
• Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
• Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.
• Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

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.

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.

WHOLE WHEAT PUMPKIN RAISIN MUFFINS

Steps:

• Preheat your oven to 350ºF and grease 12 jumbo muffin cups (or 24 regular-size muffin cups).
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
• Put the milk beverage, pumpkin, honey, eggs, and oil in a large mixing bowl. Beat with a hand mixer until foamy.
• Add the dry ingredients to the wet, and stir until the batter is just combined. Do not over mix.
• Fold in the raisins and almonds or pumpkin seeds.
• Divide the batter between the prepared muffin cups; they should be about ⅔ full.
• Bake for 20 to 25 minutes, or until the muffin tops spring back when touched and a toothpick inserted into the center of a muffin comes out clean.
• Let cool for 5 minutes in the tins before removing the muffins to a wire rack to cool completely.

PUMPKIN RAISIN MUFFINS

Steps:

• Mix oil& sugar.
• Add eggs& pumpkin.
• Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
• Stir in raisins.
• Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

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.

PUMPKIN RAISIN MUFFINS - GLUTEN FREE

Steps:

• Preheat the oven to 350°F.
• Mix the dry ingredients in a bowl including the raisins.
• Mix the wet ingredients in a separate bowl.
• Add the wet mix to the dry and stir until just moistened.
• Fill 24 muffin cups.
• Bake for 20 minutes or until the muffins are cooked through.
• Enjoy.