Gluten-Free Pumpkin Muffins


Courtesy of King Arthur Flour
  • 3 large eggs
  • 2 T molasses
  • 1 can (15 ounces) pure pumpkin puree
  • 1 3/4 cups of King Arthur gluten-free flour
  • 1 C sugar
  • 2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp Real Brand or Celtic Sea salt
  • 2 tsp of pumpkin pie spice (cinnamon/nutmeg)
  • 1/2 C soft butter or Earth Balance

Preheat oven to 375 degrees. Grease a 12-cup muffin pan, or use mini muffin pans.

Whisk together the eggs, molasses, and pumpkin puree. Once I even substituted applesauce for half of the pumpkin, and it was great! Set aside.

Whisk together the flour, sugar, baking powder, xanthan gum, salt and spices. Add the soft butter (or butter substitute) mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.

Add the egg mixture a bit at a time, beating well after each addition. Beat for 1 to 2 minutes, until fluffy.

Scoop the batter into prepared pan, mounding the cups rather full. This batter doesn’t rise too much during baking, so over filling the cups is fine. Let the muffins rest for 10 minutes before baking (I didn’t do this step and they were just fine).

Bake muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

These are truly one of the best muffin recipes I’ve come across in awhile. Enjoy!