Best 2 Gluten Free Pumpkin Spice Muffins Recipes

Are you seeking a delectable and allergen-friendly treat to warm your soul on a chilly autumn morning? Look no further! Our carefully curated guide will lead you to the best gluten-free pumpkin spice muffin recipe, transforming your kitchen into a haven of aromatic delight. These deliciously moist and aromatic muffins, infused with the enchanting flavors of pumpkin and the irresistible allure of warm spices, will elevate your taste buds to a new level of culinary bliss. Whether you're entertaining guests or treating yourself to a cozy moment of pure indulgence, these heavenly creations are sure to become a staple in your recipe collection.

Let's cook with our recipes!

GLUTEN-FREE PUMPKIN SPICE MUFFINS

Gluten-Free Pumpkin Spice Muffins image

Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them.

Provided by Stephanie Maynard

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 19

Ingredients

1 cup pumpkin puree
½ cup coconut oil
2 large eggs
6 tablespoons mayonnaise
⅓ cup maple syrup
1 teaspoon vanilla extract
1 cup almond flour
⅓ cup coconut flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon cream of tartar
1 cup chopped pecans
½ cup almond flour, lightly packed
3 tablespoons maple syrup
2 tablespoons coconut oil, melted
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, 1/2 teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
Mix pecans, 1/2 cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt together in separate bowl. Spoon equal portions of topping over batter.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 18.9 g, Cholesterol 33.6 mg, Fat 33 g, Fiber 5 g, Protein 6.1 g, SaturatedFat 12.4 g, Sodium 241.8 mg, Sugar 10 g

PUMPKIN SPICE MUFFINS - GLUTEN-FREE & DAIRY-FREE

Pumpkin Spice Muffins - Gluten-Free & Dairy-Free image

This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "Recipe #189120" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.

Provided by Whats Cooking

Categories Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 11

Ingredients

2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)
3/4 cup coconut flour
1 (15 ounce) can unseasoned pumpkin puree
1 teaspoon salt
1 cup vegetable oil
2 teaspoons baking soda
1 cup brown sugar or 1 cup sucanat
1/2 cup maple syrup
1/2 cup water or 1/2 cup milk
2 tablespoons pumpkin pie spice
4 eggs

Steps:

Preheat oven to 350°F
Mix all dry ingredients in a large bowl.
Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
Whisk all ingredients until combined and smooth.
Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

Nutrition Facts : Calories 150.3, Fat 10, SaturatedFat 1.5, Cholesterol 31, Sodium 217.5, Carbohydrate 14.9, Fiber 0.2, Sugar 13.2, Protein 1.3

Tips:

Use fresh pumpkin puree. Canned pumpkin puree can be used, but fresh pumpkin puree will give your muffins a richer flavor.
Be sure to measure your flour correctly. Too much flour can make your muffins dry and dense.
Don't overmix the batter. Overmixing can make your muffins tough.
Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can make your muffins dry.
Let the muffins cool completely before frosting them. This will help the frosting set properly.
Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 2 months.

Conclusion:

These gluten-free pumpkin spice muffins are a delicious and festive treat that is perfect for fall. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy breakfast or a special treat for a party, these muffins are sure to please.