Easy Pumpkin Muffin With All Purpose Gf Flour Blend

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tender, sweetly spiced, & perfectly portable, these Gluten-Free Pumpkin Muffins are my new favorite grab-and-go snack. made with just 12 ingredients and 15 minutes of active prep, this simple recipe is easy enough to pull off on even a weeknight.

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Table of contents

• Why You'll Love This Gluten-Free Pumpkin Muffin Recipe
• Ingredients:
• Ingredient substitutions:
• How to make gluten-free pumpkin muffins
• Recipe pro-tips:
• Recipe FAQs:
• Recipe Variations
• Storage & Freezing Directions
• Tools needed to make this recipe:
• More gluten-free pumpkin recipes:

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It's unofficially official — Labor Day is over and fall is taking center stage. In my fervent "bake it and the cool weather will come" state of mind, I've been hitting the pumpkin pretty hard.

If you're similarly inclined to love all things pumpkin spice, you're going to flip for this Gluten-Free Pumpkin Muffin recipe. Made with just 12 easy-to-find ingredients and only 15 minutes of active prep time, it's the perfect fuss-free way to usher in the season.

Aside from being packed to the brim with my favorite fall flavors, these GF pumpkin muffins are conveniently divvied into single-size servings, making them an excellent option for packing into lunches or grabbing on your way out the door.

As if that weren't enough to love, these delightful treats are easy to make for any crowd — I've included instructions on how to make them vegan and/or dairy-free, plus offer a whole host of yummy add-ins to try. Let's give 'em pumpkin to talk about!

Save this recipe for later on Pinterest:

Why You'll Love This Gluten-Free Pumpkin Muffin Recipe

• Quick & Easy. All you need is 12 ingredients and 15 minutes of active time to get these bad boys in the oven.
• Meal Prep & Freezer-Friendly. Whip up a batch on Sunday and enjoy all week long. You can even double it up to keep extras in the freezer for later!
• Allergen-Friendly. These relatively healthy gluten-free pumpkin muffins are also free from nuts & soy, and can easily be made without dairy or eggs!
• Crowd-Pleasing. Whether or not your target audience is gluten-free, they're sure to fall head over heels for these rich autumnal treats.

Looking for more grab-and-go snack options? Check out my Coconut Date Energy Balls, Healthy No-Bake Oatmeal Chocolate Bars, or Oat Protein Cookies!

Ingredients:

As promised, you only need 12 ingredients to make these scrumptious pumpkin muffins gluten-free. Here's what to grab:

• Unsalted Butter- For rich flavor and a light, tender crumb.
• Granulated Sugar & Brown Sugar - For sweetness. Feel free to use light or dark brown sugar here.
• Eggs - I use large eggs for my baking adventures. PRO TIP: Let them come to room temperature for easier incorporation into the batter.
• Plain Greek Yogurt - For moisture and a bit of added fat. You can also use sour cream. Make sure to choose 2%, 4% or full-fat options; non-fat will not yield the best results.
• Canned Pure Pumpkin Purée- Make sure not to confuse this with canned pumpkin pie filling, which is loaded with sugar and artificial ingredients.
• Vanilla Extract - For complexity.
• 1-to-1 Gluten-Free Flour Blend- Sometimes billed as "cup-for-cup" blends, these specialized formulas are built to replace regular all-purpose flour in most instances.
• Baking Soda - For leavening.
• Salt - A little bit of salt will wake up all the other flavors in the best possible way.
• Ground Cinnamon & Pumpkin Pie Spice - For serious spice cake vibes.
• Optional: Mini Chocolate Chips - Gluten-free pumpkin chocolate chip muffins? Sign me up! I suggest Enjoy Life chocolate chips if you're dairy free and/or vegan.

Tips On How To Choose A Gluten-Free Flour Blend

Back in the day, gluten-free baking was a bit of a pain. You'd have to create your own blend of a minimum of 3 types of flours (to achieve the proper structure, density, and flavor) with a stabilizer like xanthan gum.

Nowadays, there are tons of options to choose from.

I'm partial to King Arthur's Measure-for-Measure Gluten-Free Flour Blend for most of my gluten-free baking. The 1-to-1 means it can be used in the exact same ratio as regular all-purpose flour, so there's no need to do any complicated conversions.

Also, the good people at King Arthur's Flour have created a perfect blend of multiple different types of gluten-free flours, each of which serves a separate purpose to create a believable end product.

(For the record, Bob's Red Mill Gluten-Free 1-to-1 Flour Blend can also be used to make a close version of these King Arthur gluten-free pumpkin muffins.)

Remember that the ingredients listed for any boxed good are written in order of descending weight; this means that the first ingredient will be the primary ingredient.

Some blends that have beans as a primary flour can take on somewhat of a beany flavor. Too much rice flour can cause grittiness, and a lot of cornstarch can cause your baked goods to turn out rather dense.

Also, if you're a nut-free household, be sure to take extra care. Many blends are made with one or more nut flours. This is another reason I love King Arthur's 1-to-1 blend; there are no nuts anywhere to be found!

Can You Make This Recipe With Homemade Pumpkin Pie Spice Blend?

Absolutely! I love to mix up my own blend at the beginning of the season and use it in everything from baked goods to my morning coffee. I love and use this recipe all the time. Give it a try; I have a feeling you'll love how much more fresh and lively it is than the store-bought variety!

Is Canned Pumpkin Gluten-Free?

Yep! Canned pumpkin (NOT canned pumpkin pie mix) is made with 100% squash, so it is gluten-free.

Ingredient substitutions:

If you have dietary restrictions or don't want to go shopping for a particular ingredient, you may be able to make some easy substitutions for this recipe:

• Unsalted Butter- Feel free to use regular salted butter and omit the added salt. You can also use plant-based butter if you prefer.
• Granulated Sugar & Brown Sugar - If you prefer to avoid refined sugars, try swapping in organic cane sugar for the granulated and either maple sugar, coconut sugar, grated jaggery, or piloncillo for the brown sugar.
• Eggs - This is a great place to use flax eggs if needed. 1 Flax Egg = 1 Tablespoon Flax Seed (whole or ground) + 3 Tablespoons Water + Stir + 5 Minutes Resting Time.
• Plain Greek Yogurt - Feel free to swap in your favorite plant-based substitute instead.
• Canned Pure Pumpkin Purée- You can also use homemade pumpkin purée, canned or homemade butternut squash purée, or mashed canned sweet potatoes packed in water or homemade plain mashed sweet potatoes.
• Vanilla Extract - Vanilla powder or paste can also be used.
• 1-to-1 Gluten-Free Flour Blend- If you're not gluten-free, feel free to swap in regular all-purpose flour instead.
• Salt - I use kosher salt in my recipes. If you're using a different type (e.g. fine sea salt), check out this conversion chart for proper measurement.

How to make gluten-free pumpkin muffins

For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.

Step 1: Prep. Preheat the oven and prepare a cupcake pan with liners or non-stick spray.

Step 2: Cream Butter & Sugars until light, fluffy, and well combined.

Step 3: Mix in the Eggs.

Step 4: Mix in the Wet Ingredients. Note: the batter may look curdled at this point, but it's okay.

Step 5: Whisk Dry Ingredients until combined.

Step 6: Add Dries to Wet. Slowly mix the flour into the batter, just until the streaks of flour disappear.

Step 7: Fold In Any Add-Ins. Note that this is optional.

Step 8: Bake. Scoop batter into the prepared muffin pan and bake.

Step 9: Cool & Enjoy!

Recipe pro-tips:

Making this recipe for gluten-free pumpkin muffins is pretty dang straightforward, but there are a few things I've learned along my GF baking journey:

1. Don't over-mix the batter. King Arthur GF flour (as well as many other brands) has xanthan gum, which can cause batters to become dense if you overdo it.
2. Weigh your dry ingredients for the most accurate measurement and repeatable results. If you don't have a kitchen scale, be sure to use the scoop-and-sweep method for measuring your flour.
3. Use a disher (a.k.a. spring-loaded cookie scoop) for perfect portions.
4. For best results and flavor , let the bread fully cool before enjoying.

Recipe FAQs:

Are gluten-free pumpkin muffins healthy?

(This was the only way I could figure out how to incorporate this KW -- do you want to get a quote from one of our gals?)

Recipe Variations

• Consider some add-ins. Making pumpkin chocolate chip muffins gluten-free is sure to win you lots of friends. Other options include pepitas, toasted pecans or walnuts, and white chocolate chips.
• Make them mini. Remember that Friends episode? Ross was right. Everyone goes CRAZY for mini muffins!
• Go the Starbucks route and add a crumble topping and/or a cheesecake core.
• Turn them into gluten-free pumpkin cupcakes by adding a swoosh of cream cheese frosting!

How To Make This Recipe Dairy-Free

Making gluten-free dairy-free pumpkin muffins is a snap. Just make these simple substitutions:

• ½ cup coconut oil in place of butter
• ⅓ cup mayonnaise (avocado, olive oil, vegan, or light mayonnaise also work)

Storage & Freezing Directions

• Refrigeration:store leftover muffins in an airtight container in the refrigerator for 3-5 days.
• Freezing:leftover muffins can be frozen in a freezer-safe container for 2-3 months.
• Defrosting:defrost the muffins at room temperature for 15-30 minutes, or until thawed through.

• Measuring cups & spoons
• Food scale
• Mixing bowls
• Stand mixer or hand mixer
• Whisk
• Muffin tray
• Muffin liners (optional)

More gluten-free pumpkin recipes:

• Gluten-Free Pumpkin Bread
• Gluten-Free Pumpkin Cookies
• Banana Pumpkin Muffins (With an easy GF variation)
• Gluten-Free Pumpkin Oatmeal Cookies
• Gluten-Free Spiced Pumpkin Muffins (Dairy-Free!)

If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!

Thank you so much for your feedback and support of Mae's Menu!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Tender, sweetly spiced, & perfectly portable, these Gluten-Free Pumpkin Muffins are my new favorite grab-and-go snack. They're made with just a handful of easy-to-find ingredients and take less than 15 minutes of prep time!

Ingredients

• ½ cup (115g) unsalted butter, softened to room temperature
• ¾ cup (or 165g) packed brown sugar (light or dark)
• ⅔ cup (or 145g) granulated sugar
• 2 large eggs
• ⅓ cup (or 79 ml) plain Greek yogurt (2% or full-fat) or sour cream
• 1 ¾ cup (414 mL) canned pure pumpkin puree
• 1 teaspoon (or 5ml) pure vanilla extract
• 2 ½ cups (or 312g) 1-to-1 gluten-free flour blend (I prefer King Arthur's flour measure-for-measure)
• 1 teaspoon (or 6g) baking soda
• ¼ teaspoon (or 1.25g) salt
• 1 teaspoon (or 2g) ground cinnamon
• 2 teaspoons (4g) pumpkin pie spice blend
• Optional: 1 cup (170g) chocolate chips or mini chocolate chips (Enjoy life chocolate chips, if allergen-free or dairy free)

Instructions

1. Preheat the oven to 350 degrees and prepare a cupcake pan with cupcake liners or spray with non-stick spray.
2. In a mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream the unsalted butter, brown sugar, and sugar together until combined.
3. Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
4. Mix in the Greek yogurt or sour cream, pumpkin puree, and vanilla extract. Scrape down the sides of the bowl as needed. Note: the batter may look curdled at this point, but it's okay.
5. In a small mixing bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and pumpkin pie spice until combined.
6. Slowly mix the flour into the batter, just until the streaks of flour disappear.
7. Mix in the mini chocolate chips, if using.
8. Scoop ½ cup portions of the batter into the prepared muffin pan. Bake for 23-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Notes

1. For best results, let the bread fully cool before enjoying.
2. Bread keeps covered wrapped in an airtight container or plastic wrap in the refrigerator for 3-4 days. It also can be frozen in a freezer-safe container for 2-3 months.
3. Other variations: you can also mix in ½ cup dried cranberries, pumpkin seeds, or chopped pecans in place of the chocolate chips (or in addition to just ½ cup of the chocolate chips).
4. For the best results, weigh the flour with a food scale or by using the scoop and sweep method.
5. To make dairy-free pumpkin muffins, substitute the following and continue with recipe directions as listed:

• ½ cup coconut oil for the butter
• ⅓ cup mayonnaise (avocado, olive oil, or light mayonnaise also work) for the Greek yogurt or sour cream

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 272 Total Fat 9g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 4g Cholesterol 33mg Sodium 75mg Carbohydrates 44g Fiber 3g Sugar 16g Protein 5g

This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

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Source: https://maesmenu.com/recipes/gluten-free-pumpkin-muffins/

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