Gluten Free Pumpkin Muffins


Gluten Free Pumpkin MuffinI love to make muffins for breakfast, especially on a slow weekend morning.  When I saw a recipe for pumpkin muffins on the King Arthur flour blog, I was intrigued.  It uses a whole can of pumpkin (15 ounces!) in the recipe.  I knew these would make wonderful gluten free pumpkin muffins…and I was right.  These are simply the best muffins I have ever had!

I adapted it for high altitude and added some oat flour to improve the nutrition content a little. My family loves these!  A nice benefit is these stay moist and soft for a couple of days.  Well, one day.  None survived to be tested longer than that.

We loved them best with a cream cheese glaze on top.  I think some dried cranberries would be wonderful in these…maybe next weekend.

Pumpkin Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1¼ cup gluten free flour - De's mix
  • ¼ cup oat flour
  • 2 tsp gluten free baking powder
  • ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • 3 eggs
  • 2 Tbsp molasses
  • 1 can - 15 oz pumpkin puree (not pumpkin pie filling)
  • ¾ c sugar ( I have used white sugar and coconut sugar. Both work fine.)
  • ¼ c oil
  1. Preheat oven to 375 and adjust rack to middle position
  2. Spray 12 c muffin tin with cooking spray. I don't like to use paper liners for breakfast muffins.
  3. Mix the flours, baking powder, salt, xanthan gum, and spices in medium bowl.
  4. In a large bowl, whisk together eggs, molasses, pumpkin, sugar, and oil.
  5. Whisk in the flour mixture and blend well.
  6. Portion into muffin tin.
  7. Bake for 20 minutes or until they test done with only a few crumbs attached to a toothpick inserted into center.
  8. Let cool in pan set on wire rack for 5 minutes
  9. Remove, and let cool for about 10 minutes longer to finish setting up.
  10. Glaze and enjoy.
Each muffin contains 57% of the USDA recommended daily Vitamin A. Not too shabby! Nice way to start the day with veggies!
Nutrition Information
Serving size: 1 Calories: 195 Fat: 6 gm Saturated fat: 1 gm Carbohydrates: 35 gm Sugar: 17 gm Sodium: 267 mg Fiber: 2 gm Protein: 3 gm





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