Pumpkin season is in full swing and these gluten-free pumpkin muffins are soft and tender with an amazing crumb. I had some friends visit this past weekend who eat gluten-free, so I whipped up a batch of these muffins one morning to enjoy for breakfast. It’s a simple recipe and nowadays there are so many wonderful gluten-free flours to choose from. I used cup-4-cup, but King Arthur Baking Company makes a nice version as well. Either way, these muffins bake-up beautifully – they taste as delicious as traditional pumpkin muffins.
I started as per my usual muffins – mix the wet and then add the dry and bake in a hot oven until puffed and golden brown. Let rest in the pan for 15 minutes, so they don’t break apart when removing. Serve warm or room temperature and don’t forget to slather with a little butter and a spoonful of jam.
1 cup pumpkin puree
3/4 cup light brown sugar
2 large eggs
3/4 cup vegetable oil
2 tablespoons plain yogurt
1 1/2 cups gluten-free flour
2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg
1 1/4 teaspoons baking soda
1/2 teaspoon salt
(Makes 10 Muffins)
- Preheat oven to 425 degrees. Spray muffin pan with oil or cooking spray, set aside.
- In a stand mixer or large bowl, mix together pumpkin, brown sugar, eggs, oil and yogurt on medium speed for 3 minutes.
- Add flour, pumpkin pie spice, baking soda and salt. Mix on low until just combined, about 1 minute.
- Scoop into pan and bake for 10 minutes. Reduce heat to 375 degrees and bake for 8-10 minutes, or until golden brown.
- Remove and let cool in pan for 15 minutes. Serve with soft butter. Enjoy!