PUMPKIN SPICE MUFFINS - GLUTEN-FREE & DAIRY-FREE
This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "Recipe #189120" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.
Provided by Whats Cooking
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Mix all dry ingredients in a large bowl.
- Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
- Whisk all ingredients until combined and smooth.
- Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
- Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.
Nutrition Facts : Calories 150.3, Fat 10, SaturatedFat 1.5, Cholesterol 31, Sodium 217.5, Carbohydrate 14.9, Fiber 0.2, Sugar 13.2, Protein 1.3
GLUTEN-FREE PUMPKIN SPICE MUFFINS
Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them.
Provided by Stephanie Maynard
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 18.9 g, Cholesterol 33.6 mg, Fat 33 g, Fiber 5 g, Protein 6.1 g, SaturatedFat 12.4 g, Sodium 241.8 mg, Sugar 10 g
GLUTEN-FREE PUMPKIN MUFFINS
These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.
Provided by Shauna Ahern
Time 1h25m
Yield 9 large muffins
Number Of Ingredients 11
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 SPICE CREAM PUFFS
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the puffs: In a small bowl, whisk the granulated sugar, cinnamon and salt together with 1 cup gluten-free flour blend.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the butter together with the milk and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and gradually whisk in the flour mixture. Using a wooden spoon, stir the dough until a ball forms, about 3 minutes. Transfer the dough to a food processor and pulse about 20 times to cool. With the motor running, stream in the eggs, egg white and baking powder; process until a smooth dough forms. Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet; bake until puffed and golden, about 25 minutes. Using a sharp knife, cut a slit on the sides of each to vent and let cool completely.
- For the filling: Using an electric mixer, beat the cream at high speed until soft peaks start to form. Add the confectioners' sugar, vanilla and spice and beat on medium speed until soft peaks form. Fold in the pumpkin puree. Cut the puffs in half and using an ice cream scoop, place mounds of whipped pumpkin cream on the puff bottoms. Set the tops in place and dust with confectioners' sugar.
GLUTEN FREE PUMPKIN MUFFINS
Make and share this Gluten Free Pumpkin Muffins recipe from Food.com.
Provided by Easy Baker
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
- Whisk together the eggs, molasses, and pumpkin purée. Set aside.
- Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice.
- Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.
- Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.
- Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.
- Let the muffins rest for 10 minutes.
- Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
- Yield: 12 muffins.
Nutrition Facts : Calories 147, Fat 9.8, SaturatedFat 2.5, Cholesterol 46.5, Sodium 175.8, Carbohydrate 14.2, Fiber 0.4, Sugar 11.7, Protein 2
GLUTEN FREE PUMPKIN PIE MUFFINS
These Gluten Free Pumpkin Pie Muffins are easy to make and will fill your kitchen with the wonderful smell of autumn. They are very moist on the inside. Beware of little children who gobble them up, leaving the wrappers strewn around your house! Not such a bad problem to have considering how nourishing these treats are. Full recipe: http://www.elanaspantry.com/desserts/pumpkin-pie-muffins/
Provided by Elanas Pantry
Categories Dessert
Time 55m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 53.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 46.5, Sodium 169.3, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 1.7
PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN)
This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)
Provided by Miss_Amy
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
- Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
- Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
- Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.
BEST PUMPKIN SPICE MUFFINS
These muffins have become a family favorite. Loaded with pumpkin taste! Great for the fall or all year round. This was submitted by Victoria Meacham (won the best pumpkin recipe contest) and published in Quick and Simple magazine. I usually substitute the nuts and raisins for mini-chocolate chips...but it is great as written!!
Provided by Marz7215
Categories Quick Breads
Time 40m
Yield 14 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; line a 12 cup muffin tin with paper liners.
- Combine first 8 ingredients in a large bowl. Set aside.
- In a medium bowl combine egg, oil, milk and pumpkin, blending well. Stir pumpkin mixture into dry ingredients until just moist.
- Fill muffin tins with batter and bake for 22 to 25 minutes until tops spring back when lightly touched.
Nutrition Facts : Calories 262.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 19.8, Sodium 212.5, Carbohydrate 38.1, Fiber 2.3, Sugar 17.8, Protein 4.9
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GLUTEN-FREE PUMPKIN MUFFINS RECIPE - ANNA PAINTER | …
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Servings 12Total Time 1 hr 45 minsCategory Bread + DoughPublished 2016-05-09
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