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pumpkin muffins "gluten free"

(4 ratings)
Blue Ribbon Recipe by
Margie Barbieri
Hot Springs, AR

Just made a batch. Have several recipes for pumpkin muffins. The other is with molasses. And I will post several gluten-free flour mixes I use at the end and you can choose...

Blue Ribbon Recipe

These pumpkin muffins are full of fall flavor and are fantastic. Quite the treat to wake up to or for an afternoon snack. Even if you're not gluten-free, we think you'll enjoy these muffins. In each bite, you taste ginger and cinnamon. The pumpkin is there but not overpowering. We opted to add chopped walnuts for crunch, but think chocolate chips would be yummy too.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 12 -14
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For pumpkin muffins "gluten free"

  • 1/2 c
    sorghum flour
  • 1/2 c
    brown rice flour
  • 1/2 c
    white rice flour
  • 1/4 c
    tapioca flour-starch
  • 1/2 tsp
    xantham gum or guar gum
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    cinnamon, ground
  • 1/2 tsp
    ginger powder
  • 1/2 tsp
    nutmeg, ground
  • 1/2 tsp
    allspice, ground
  • 1/4 c
    grapeseed oil
  • 2 md
  • 1 can
    pumpkin, not pumpkin pie mix (15 oz)
  • 3/4 c
    rice milk, you may use can or reg milk
  • 1 c
    brown sugar, lightly packed
  • dates, nuts, chocolate chips

How To Make pumpkin muffins "gluten free"

Test Kitchen Tips
We added 1 cup of chopped walnuts to our pumpkin muffins.
  • Sifting dry ingredients together.
    I get all my ingredients out, including the to be room temp ingredients. I sift all my dry ingredients together, except brown sugar. Mix well. Put aside.
  • Mix oil, eggs, and half of the milk.
    Now for the wet ingredients - mix oil, eggs, and half of the milk.
  • Mixing in brown sugar.
    Add brown sugar and mix well.
  • Pumpkin whisked into bowl.
    Now I add my pumpkin. If more milk is needed, add it. This mix is not thin, remember it is muffins.
  • Combining wet and dry ingredients.
    Mix wet and dry ingredients together.
  • Batter poured into cupcake pan.
    Now I use about 2/3 full for each muffin.
  • Cinnamon sugar sprinkled on top.
    Sprinkle with cinnamon and sugar on top.
  • Pumpkin muffins baking in the oven.
    Bake at 350 for approximately 30-35 minutes. Do the toothpick test...
  • 9
    GLUTEN-FREE FLOUR MIX...#1 2 cups almond flour 2 cups white rice flour 1/3 cup potato "starch" 2/3 cup tapioca flour
  • 10
    GLUTEN-FREE FLOUR MIX # 2 2 cups brown rice flour 1 cup white rice flour 1 cup sweet rice flour 1/3 cup potato starch 2/3 cup tapioca flour
  • 11
    These are two of my flour mixes I use. I mix a large container so I don't need to this each time. Hope you enjoy it. You have #3 with the recipe. You can use any of these flour mixes with this recipe. Just make sure of flour amount for the recipe - 1 3/4 cups total.