Gluten Free Pumpkin Pie Muffin recipe

Originally posted October 8, 2012

There’s not much to say about these delicious muffins! This recipe will be in my cookbook. One of the testers said “My daughter said they tasted like pumpkin pie. And my little guy couldn’t help himself from stealing fistfuls of the ones we were trying to save for his daddy.”

You can easily call them a cupcake if you add buttercream or cream cheese frosting (as seen above). Since many of my recipes started out “regular” and then I converted them to gluten-free, I thought it would be easiest to provide options for either.

Here are a few more tips:

• Gather your ingredients on the counter first. Eggs are best if used at room temperature.
• Use one bowl for dry ingredients and one bowl for wet. Measure the dry ingredients first.
• Invest in a good 12-cup muffin tin that won’t burn the bottom of your muffins. It will be worth it.
• For easy and consistent portioning, when making muffins, use a hinged-type ice cream scoop (also known as a scooper). These can be found at restaurant supply stores in different sizes.

Enjoy!

Gluten-Free Pumpkin Pie Muffins

Makes 12 – 16 muffins

Dry Ingredients

• 2 cups Amy’s Gluten-Free Flour Blend or a rice-tapioca-potato starch based blend
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea or kosher salt
• 1/2 teaspoon xanthan gum (omit if blend has gum)
• 1 teaspoon ground cinnamon (add more if you like cinnamon!)
• 1/2 teaspoon ground ginger (or add 1 1/2 teaspoons pumpkin pie spice and omit ginger, nutmeg, and cloves)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Wet Ingredients

• 2 large eggs, room temperature
• 1 can (15 to 16 ounces) pumpkin puree
• 1/3 cup melted butter or vegetable oil like avocado
• 1/2 cup milk or milk substitute, plain and unsweetened
• 1/2 – 3/4 cup white or brown sugar
• 1 teaspoon vanilla

Optional: 1/2 to 3/4 cup chopped pecans and/or raisins

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1. Preheat oven to 350ºF. Line muffin tin with paper cups or grease tins generously.
2. In a large bowl, mix the dry ingredients.
3. In a medium bowl, mix the eggs. Add the pumpkin, butter or oil, milk, sugar, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix gently. Add nuts if using.
5. Portion out regular or mini muffins into the cups, filling 2/3 full. Bake regular muffins for 20 to 25 minutes or mini muffins for 12 to 16 minutes. See Tip below.
6. Once done, allow muffins to cool for about 2-3 minutes and then remove from the pan.

Tip: Always test muffins 1 to 2 minutes before the recommended time in case your oven is hotter than mine. Instead of using a toothpick to test for doneness, press your finger into the muffin. When it springs back, it’s done. If it leaves an indentation, continue to bake and test in 1 to 2 minute intervals.