Recipe: Gluten Free Pumpkin Churro Muffins

Gluten free pumpkin churro muffins. Yes! You read that correctly. These muffins are flat out good and they’re easy to make. We are celebrating the fourth day in our week of five fabulous fall recipes and let me tell you, it’s been a good week so far.

I made these about a week or so ago when my in-laws were here – and I made about 24. They left the next day, early in the morning, and I had mentioned the night before that they should take some of the muffins. They took more than half with them – so adorable. I don’t think there is a bigger compliment than that! Feeling loved.

Okay, time for the recipes. Here we go.

Ingredients

• 2 cups of gluten free flour
• 1 1/2 tablespoon of xanthan gum
• 2 tablespoons of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg and all spice
• 1 cup of sugar
• 4 eggs
• 1 cup of soft butter
• 1/2 a cup of plain greek yogurt
• 1 3/4 cup of pumpkin puree
• 3/4 cup of soy milk
• 2 tablespoons of vanilla

Topping

• 1/4 cup of melted butter
• 1 tablespoon of cinnamon
• 1/2 cup of sugar

First – gather all of your ingredients and set the oven to 350 degrees.

Next, mix all the dry ingredients (the first 7 in the list above) together. Then, slowly add in the eggs and the soft butter. Mix well. Then, add in the yogurt, pumpkin, milk and vanilla. Ensure the mixture is well combined.

Spoon out into muffin liners and bake for 17-20 minutes.

They are done baking.

Time for the churro top!

Melt the butter and mix the cinnamon and sugar together. Use a small brush and coat the top of the muffin with warm butter. Then, dip the top into the cinnamon and sugar mixture.

Done!

Time to eat up your pumpkin churro muffins. They are good, soft and the perfect fall treat. Pack in a lunch or eat watching cartoons on a Saturday morning. Adults still watch cartoons, right?

Happy Wednesday – enjoy the rest of your week.

Recipe

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Gluten Free Pumpkin Churro Muffins

Author: Ali

Servings: 24

Gluten free pumpkin churro muffins. Yes! You read that correctly. These muffins are flat out good and they’re easy to make. We are celebrating the fourth day in our week of five fabulous fall recipes and let me tell you, it’s been a good week so far.

I made these about a week or so ago when my in-laws were here – and I made about 24. They left the next day, early in the morning, and I had mentioned the night before that they should take some of the muffins. They took more than half with them – so adorable. I don’t think there is a bigger compliment than that! Feeling loved.

Okay, time for the recipes. Here we go.

Prep Time15 minutes minutes

Cook Time20 minutes minutes

Total Time35 minutes minutes

CourseBaking

CuisineAmerican

Ingredients

• 2 cups of gluten free flour
• 1 1/2 tablespoon of xanthan gum
• 2 tablespoons of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg and all spice
• 1 cup of sugar
• 4 eggs
• 1 cup of soft butter
• 1/2 a cup of plain greek yogurt
• 1 3/4 cup of pumpkin puree
• 3/4 cup of soy milk
• 2 tablespoons of vanilla
• Topping
• 1/4 cup of melted butter
• 1 tablespoon of cinnamon
• 1/2 cup of sugar

Instructions

• First - gather all of your ingredients.
• Set the oven to 350 degrees.
• Next, mix all the dry ingredients (the first 7 in the list above) together.
• Then, slowly add in the eggs and the soft butter. Mix well.
• Then, add in the yogurt, pumpkin, milk and vanilla.
• Ensure the mixture is well combined.
• Spoon out into muffin liners and bake for 17-20 minutes.
• They are done baking when they are lightly golden on top.
• Time for the churro top! Melt the butter and mix the cinnamon and sugar together.
• Use a small brush and coat the top of the muffin with warm butter.
• Then, dip the top into the cinnamon and sugar mixture.
• Time to eat up your pumpkin churro muffins.