Pumpkin Muffins Gluten Free Recipes

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
• Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
• To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
• In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.
• Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners' sugar.

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.

Steps:

• Combine all dry ingredients into a mixing bowl.
• Make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend.
• Gently fold in pumpkin mixture until blended.
• Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
• Fill each paper cup very well for nice voluminous muffins.
• Top with topping mixture and bake at 350F for 20-25 minutes or until done.
• Place on wire rack until cool.
• Enjoy!

Steps:

• Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
• Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
• Add in the dry ingredients and mix until a thick batter forms.
• Fold in the raisins and spoon into well greased muffin pots.
• Bake in a moderate oven - about 170C/325 F for approximately 20 minutes.
• Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
• Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
• Beat eggs in a large bowl with an electric mixer until smooth. Beat in sugar, peanut oil, and pumpkin puree.
• Combine coconut flour, sorghum flour, almond flour, baking soda, baking powder, xanthan gum, cinnamon, and salt in large bowl. Add to egg mixture; beat until well combined. Fold in chocolate chips.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Check with a toothpick and bake further in 1- to 2-minute increments.

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.

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.