Recipe: Gluten Free Pumpkin Muffins

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It’s time to bake up these gluten free pumpkin muffins. No way I got enough pumpkin this past fall, nope. Time for more. These muffins and fluffy and delicious. Let’s bake up!

Ingredients

• stick of butter
• 1 cup of sugar
• 2 eggs
• 1 1/2 teaspoon of vanilla
• 1 cup of gluten free flour (with xanthan gum)
• 1/2 teaspoon of salt
• 1 tablespoon of cinnamon
• dash of nutmeg
• 1 cup of tapioca flour
• 2 teaspoons of baking soda
• 1 cup of yogurt
• 3/4-1 cup of pumpkin puree

First – gather all of your ingredients. You want to use pumpkin puree, not pumpkin pie filling. It’s not loaded with spices and sugar. Set the oven to 350 degrees.

Get our your mixer and cream the butter and sugar. Then, add in the eggs and vanilla. Mix well. Sift the flours, salt, spice and soda together. Then, slowly add in 1/2 a cup at a time. Mix in the yogurt and the pumpkin. You’re welcome to mix in up to 3/4 of a cup of nuts or chocolate chips, yet on this recipe, I like it plain.

Fill lined muffin tins with the mix and bake for 17-22 minutes, until a toothpick comes out clean. These muffins freeze well and are spongy and fluffy. So good!

Thanks for visiting and I’ll see you again soon. Happy baking.

Recipe

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Gluten Free Pumpkin Muffins

Author: Ali

Servings: 18 muffins

It’s time to bake up these gluten free pumpkin muffins. No way I got enough pumpkin this past fall, nope. Time for more. These muffins and fluffy and delicious. Let’s bake up!

Prep Time10 minutes minutes

Cook Time40 minutes minutes

Total Time50 minutes minutes

CourseBaking

CuisineAmerican

Ingredients

• stick of butter
• 1 cup of sugar
• 2 eggs
• 1 1/2 teaspoons of vanilla
• 2 cups of gluten free flour with xanthan gum
• 1/2 teaspoon of salt
• 2 teaspoons of baking soda
• 1 cup of yogurt
• 3/4-1 cup of pumpkin puree

Instructions

• First - gather all of your ingredients.
• Set the oven to 350 degrees.
• Get our your mixer and cream the butter and sugar.
• Then, add in the eggs and vanilla. Mix well.
• Sift the flour, salt and soda together.
• Then, slowly add in 1/2 a cup at a time.
• Mix in the yogurt and the pumpkin.
• You're welcome to mix in up to 3/4 of a cup of nuts or chocolate chips, yet on this recipe, I like it plain.
• Line a muffin tin with parchment liners. Then bake fro 18-22 minutes, until a toothpick comes out clean.
• Done! Eat while they're hot or save for breakfast the next day. Either way, these muffins are delicious. They won't last long in your house, so be sure to snag one!