Spiced Pumpkin Muffins (Gluten-Free Recipe)

Spiced Pumpkin Muffins (Gluten-Free Recipe)

During the fall harvest enjoy tender pumpkin muffins subtly spiced with cinnamon and ginger.

10 min.prep time 30 min.total time
12 muffins
757 Ratings

Ingredients

2 cups Gluten-Free Flour Blend (see below)
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup Land O Lakes® Butter, melted
1/2 cup mashed cooked pumpkin*
1/3 cup buttermilk**
2 Land O Lakes® Eggs slightly beaten

Directions

Heat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup or grease cups. Set aside. 

Combine all ingredients except butter, pumpkin, buttermilk and eggs in bowl. 

Combine all remaining ingredients in another bowl. Stir into flour blend mixture just until moistened. 

Spoon batter into prepared muffin pan. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

*Substitute canned pumpkin.

**Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes.

Recipe Tip

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 muffin)

Calories: 250

Fat: 9g

Cholesterol: 50mg

Sodium: 410mg

Carbohydrates: 41g

Dietary Fiber: 1g

Protein: 3g

Recipe #3937B©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

I'm fairly new to gluten free but these were the absolute best of anything I have baked yet. I added chocolate chips and they are wonderful and look as good as the picture.
Fantastic recipe. Really enjoyed them. I had to keep my husband and daughter away from them, they loved them too. Normally I couldn't get them to eat any of my gluten free baking.
Excellent recipe! I added an oatmeal streusel on top. Fabulous!
I made this with neck pumpkin I baked in the oven earlier this week. It works just like the canned pumpkin. I also used brown rice flour in the flour mix instead of white rice flour. These are attractive as well as tasty.
I just made these as Thanksgiving snacks and love them! I added 1 tsp of nutmeg and 1 tsp of pumpkin spice. I accidentally left out the butter, but it doesn't seem to make any difference. They are so moist :) My brother in law (who has celiacs) loved them, my father in law and husband couldn't tell they were GF. Thanks for the recipe, it's a new favorite!!
Yum! I made it lighter on the dairy, and corn free too. I had to make about 30 muffins for my son's Thanksgiving feast at school. I found this recipe to be easy and tasty. I doubled the recipe and ended up with about 36 muffins. Note that if you are doubling, the flour blend comes up about 3/4 cup short. I used brown rice flour, not white. We are dairy sensitive, so although I used the butter to avoid corn and soy in dairy substitutes, I did make the buttermilk using rice milk and lemon, as the substitution suggests. I also used guar gum instead of xanthan gum, as xanthan is derived from corn. For this substitution, use 1 1/2 times guar for the amount of xanthan that is called for, to get the right texture. I added a few cranks of fresh ground nutmeg and about 1/2 teaspoon of organic vanilla (to avoid gluten and corn). I baked them about 18 minutes and the texture was perfect. My husband, who does not need to eat GF and loves pumpkin muffins said they were great! My son, who helped me make them, all the while claiming he "does not like pumpkin," loved them too! We'll see what the class has to say! Thanks for the recipe!
I made these last night. These are the really good. I added xanithium gum to my recipe though. They were still a tiny bit crumbly but they looked really good. Some gluten free things look...not nice. They were soft in my soft and the best textured gluten free item I have ate.
This is a wonderfu recipe!!! Wouldn't have known these were gluten-free if I hadn't made them myself. Husband who has celiac and has to eat GF loved them.

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