Tag Archives: pumpkin muffins

Pumpkin Spice Muffins (gluten free or regular)

With cooler weather hitting recently, the official beginning of fall, and my stomach returning to normal, I couldn’t wait to get some canned pumpkin and bake these pumpkin muffins. My whole family loves them and no one ever guesses they are gluten free.  Of course, they are easy to make regular. All you do is omit the gluten free flours and xanthan gum and sub all purpose. The spice combinations are spot on.  I actually doubled the amount of cinnamon that the original recipe calls for, as well as doubled the nutmeg and cloves.

My kids gobble these up so fast! I’m always shocked when we run out so quickly. I also love that they are not overly sweet. Don’t get my wrong. They are sweet as any muffin should be, but not so sweet that they should be called a cupcake. The original recipe calls for raisins or currants, but I never include those. Occasionally, though, I will throw in a few handfulls of chopped pecans, which adds great texture and a bit of protein.

Pumpkin Spice Muffins

original recipe from here:

  • 3  cups Jeanine’s GF flour blend (from the art of gluten free baking. com).  I have also used 3 cups of Pamela’s GF baking mix with equally great results. If you use Pamela’s, omit the baking powder and soda.

To make this flour blend, combine 1 1/4 cups white  rice flour, 1 1/4 cups brown rice flour, 1 cup tapioca flour, 1 cup sweet rice flour, and a little less than 2 tsp xanthan gum.  I mix mine in a zip lock bag and then store it in that bag for future use.

  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2/3 cup canola oil
  • 3 eggs, lightly beaten
  • 1 (15-ounce) can pumpkin
  • 1/2 cup dried currants or raisins (optional)
  • 1 cup chopped pecans (optional)
  • Cinnamon/Sugar mixture for sprinkling over the top of each muffin before baking

Preheat oven to 350.

Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants and/or pecans if desired.

Spoon into prepared muffins tins. You can either use muffin paper liners or just spray with non stick spray. Sprinkle cinnamon/sugar over the top of each muffin.

Bake for approximately 12-15 min until tops are puffed up, lightly browned, and a toothpick inserted in the center comes out mostly clean.

Enjoy!

Makes about 2 dozen muffins.

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Spiced Pumpkin Bread/Muffins (Gluten Free)

What is with the canned pumpkin shortage?!?  I mean, I am distressed that I can’t find any. I know it is not exactly pumpkin season, but usually you can get some at our grocery most of the year.  Not this year.   Thankfully, I happened to find a stray can in my mom’s pantry yesterday.

A friend of mine linked to this recipe on her Facebook page back in the fall and I decided to give it a try.  It is now a family favorite and everyone I have made it for LOVES it.  The texture is so so good, gluten free or regular.  I usually make it GF and no one ever knows.  Just tonight I made a batch for a bunch of men and they gobbled them up in record time.  I am thinking that next time we want some of these and I can’t find pumpkin, I am going to substitute pureed sweet potatoes.

You can make 2 loaves out of this recipe or about 24 muffins.  I usually do the muffins because they cook faster and my kids love to have them that way.  Plus, I will occasionally put a streusel topping on them that just adds to their yummyness.  Today I just made the muffins and sprinkled the tops with granulated sugar before baking.  So good.

Spiced Pumpkin Bread/Muffins (Gluten Free or Regular)

  • 3 cups  GF baking mix (I use Pamelas Baking Mix)  or all-purpose flour if you don’t need GF
  • 2  cups  sugar
  • 2  teaspoons  baking soda
  • 1  teaspoon  baking powder
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground cloves
  • 1/4  teaspoon  ground nutmeg
  • 2/3  cup  canola oil (I used melted butter)
  • 3  eggs, lightly beaten
  • 1  (15-ounce) can pumpkin
  • 1/2  cup  dried currants or raisins (optional. . . I leave them out)
  • 1 cup chopped pecans or walnut

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil (or butter), eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants and/or nuts.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray or 24 muffin tins lined with muffin papers and sprayed with cooking spray.

If making loaves, bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.

If making muffins bake at 350 about 15-20 min or until toothpick inserted in center comes out mostly clean.  Cool and serve.