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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.

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10 min
Prep Time
30 min
Total Time


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 canned pumpkin

1/3 cup buttermilk  

2 large Land O Lakes® Eggs, slightly beaten


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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 4

    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.

Tip #1

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.

Nutrition (1 muffin)

250 Calories
9 Fat (g)
50 Cholesterol (mg)
410 Sodium (mg)
41 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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