Gluten Free Pumpkin Muffin is a breakfast delight. Eat it warm or cold. It’s like a bowl of cereal to go.
Try this Gluten Free Pumpkin Muffin with marmalade. Yum.
Now is the time of year everyone is thinking about pumpkins and pumpkin spiced everything. If you like pumpkin, you’ll love these Gluten Free Pumpkin Muffins. If you don’t have pumpkin, you can use squash, especially sweet ones like sweet dumpling squash or butternut squash. Roasting them brings out the sweetness. I modified another one of my gluten free muffin recipes, which was originally inspired by one found in Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V. Salisbury. Bob’s Red Mill makes terrific gluten-free flour blends.
The honey and roasted squash or pumpkin make this muffin just a tad sweet, but I found it amazing with the orange marmalade. The muffin is moist, has a wonderfully dense texture, and tastes of a hint of ginger. Spray your muffin tins or cupcake liners with a little oil (such as Pam baking spray) and they will slip right out when baked.
What You Need
Gluten Free Pumpkin Muffin Recipe
Gluten Free Pumpkin Muffin
- 3 cups gluten free oatmeal (quick or old-fashioned)
- 1 tablespoon Rumford Baking Powder (gluten free)
- 1/2 teaspoon sea salt (regular salt contains corn)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1 large egg
- 1 cup milk or dairy-free milk
- 1/4 cup honey or maple syrup (warmed)
- 2 tablespoons butter (melted, or use oil)
- 1 1/2 cups puréed pumpkin or Roasted Sweet Dumpling Squash
- Baking spray (oil)
Heat oven to 375°F degrees.
Process oats, baking powder, salt and spices in a food processor, pulsing to combine until the oats are like coarse flour.
- Warm honey/syrup in the microwave for 15 seconds.
- In a 2-cup bowl or measuring cup, whisk the egg until blended. Add the milk, melted butter and warmed honey, and whisk to combine.
- Dump the combined wet ingredients into the oats mixture and pulse to combine.
- Add the pumpkin and pulse to thoroughly combine.
- Line a cupcake pan with cupcake baking cups.
Lightly spray the cupcake baking cups with baking spray.
- Fill the 12 cups evenly with batter.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
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Recipe Nutrition Information
This recipe is GF, DF (use oil), NF, SF, CF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
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