Yummy Gluten Free Pumpkin 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 PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
• Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, 1/2 teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
• Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
• Mix pecans, 1/2 cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt together in separate bowl. Spoon equal portions of topping over batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

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.

YUMMY GLUTEN FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 350° and grease muffin tins.
• Whisk together the pumpkin, oil, eggs and sugar.
• In a separate bowl, mix together the rest of the ingredients.
• Stir the wet ingredients into the dry ones, just until combined.
• Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
• Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.