Spiced Pumpkin Muffins (Gluten-Free Recipe)
Spiced Pumpkin Muffins (Gluten-Free Recipe) Image

Spiced Pumpkin Muffins (Gluten-Free Recipe)

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

12
muffins
10 min
PREP TIME
30 min
TOTAL TIME

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 large Land O Lakes® Eggs slightly beaten

 

 *Substitute canned pumpkin. **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.

Tip #2

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

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

Reviews

Explore reviews from
our online community

  December 01, 2016

This recipe definitely needs doctoring but as a general guide it's ok if you know what you're doing. You do need to add xanthan gum if you are using an all purpose flour that doesn't have it otherwise your muffins will be dense. It needs adjusting as far as wet to dry ratio. I increased the pumpkin to 3/4 c & milk by a few tbsp and had no issues with them being too dry. I used vanilla almond milk since my daughter is casein free. I also increased the amount of cinnamon but these muffins were still very lacking in flavor. The overall texture and consistency of the muffin turned out good, just lacking flavor. If we try again , just will add more spices and pumpkin.

— says Linda
Helpful?
  October 26, 2016

I made these today as mini-muffins...they were delicious and moist! Plenty sweet, too. Thanks!!

— says C
Helpful?
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