Gluten Free Pumpkin Muffins - quick & simple - fall recipes
These scrumptious gluten free pumpkin muffins are a must-have this autumn! Add chocolate chips, cranberries, or nuts to make this yummy recipe even yummier!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gfjules.com.
Cooking tools:
- Oven
- Muffin tin
- Paper muffin liners
- Mixing bowl
- Whisk
- Hand mixer
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
- Cooling rack
- Ice cream scoop
Ingredients
- 1/2 cup brown sugar OR coconut palm sugar ((unrefined, more nutritious & lower GI))
- 1/4 cup (4 Tbs.) shortening (e.g. Earth Balance® Buttery Sticks or Coconut Oil)
- 1 egg OR egg substitute ((1 Tbs. flaxseed meal steeped in 3 Tbs. very warm water – let stand until viscous))
- 3/4 cup pumpkin purée
- 1 1/4 cup gfJules™ All Purpose Gluten-Free Flour
- 2 Tbs. flaxseed meal ((optional, but healthy & nice flavor addition) OR gfJules™ All Purpose Gluten Free Flour)
- 1 Tbs. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 1 Tbs. pumpkin pie spice
- 1/2 cup milk (dairy or non-dairy (soy, almond or coconut milk beverage))
- 1/2 cup dried cranberries or raisins or chocolate chips ((optional))
- 1/4 cup chopped pecans or walnuts ((optional))
- sugar + cinnamon mixture to sprinkle on tops ((optional))
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