Muffins are such a great thing to have on hand, I don’t think you can ever have enough recipes! For a quick breakfast – even on the run, for an afternoon break or anytime snack, these Gluten Free Pumpkin Muffins have a nice, moist texture so much like regular muffins – you won’t be able to tell they’re gluten free~
Flavour, nutrition & ease.
Pumpkin brings a lot to any recipe! It’s rich in vitamin A, is an excellent source of fibre, and is low in calories & fat. It’s definitely one of my favourite ingredients of autumn, mainly due to its versatility. Just some of the recipes I use it in are shortcut pumpkin ravioli, pumpkin mousse, and pumpkin waffles.
While you can pick up an actual, honest to god, pumpkin and go through the process of cutting it down and cooking it, you can also buy it ready to-go, in cans, where all the work is done for you. The choice is yours!
The muffin method.
Yes, it really is a thing, and one of the most basic ‘methods’ learned in culinary school baking class. It’s when the dry ingredients and wet ingredients are combined separately, then mixed together.
When making regular flour muffins it’s advised to not over-mix the batter; this would over develop the gluten and lead to tough muffins. While some gluten free recipes do need to you mix and/or rest for a certain time, for this recipe in particular, I’d say mix just until they’re combined. Even though there’s no gluten to develop, there’s no point in chancing anything, either.
By all means, do give your muffins a sprinkle of something on top! Pictured above, I used some trail mix, that included pumpkin seeds (being sure to not have any pieces too large) on some, and on others some leftover oat streusel from another recipe. It’ll add interest in flavour and crunch, and take your muffins from ordinary to extraordinary!
Pay attention – to every step!
Use whatever muffin paper liners you like, but do note that the batter will only rise as high as the top of the liner. After that, there’s nothing for it to cling to. I tested this theory once, when making muffins in regular, rather old-fashioned now… liners that barely hit the top of the muffin pan. The muffins went no further.
Now… you can get them bigger, prettier and made of parchment paper, such as the ones pictured here. Improvements however, can bring up other issues and I don’t mind telling you that while thoroughly enjoying making this recipe, based on one from Bob’s Red Mill, I forgot to use a bigger scoop! I’d even put it out with my other tools!! Tell you what though, I won’t make that mistake again!
Even still, the 12 muffins it did make were wonderfully moist, full of flavour & extra texture from the toppings – so good, it really was hard to tell they are gluten free~
Gluten Free Pumpkin Muffins
- 1/2 cup light buckwheat flour 75 grams
- 1/2 cup brown rice flour 70 grams
- 1/2 cup tapioca flour/starch 55 grams
- 3 tablespoons flax seed meal
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon Kosher salt
- A few gratings of fresh nutmeg
- 1/4 cup white sugar
- 1/2 cup brown sugar packed
- 1 cup pumpkin puree
- 1/2 cup extra virgin olive oil
- 2 large eggs beaten
optional, toppers: streusel, trail mix, pumpkin seeds, etc
Preheat oven to 350° and line a 12 cup muffin pan with paper liners.
In a large mixing bowl, whisk 1/2 cup tapioca flour (55 grams) all dry ingredients together thoroughly, make a well in the centre and set aside.
In a smaller bowl combine all the wet ingredients, again mixing thoroughly.
Add the wet ingredients to the dry, stirring just until combined.
Fill cups and bake for approx. 20 minutes.
I’ve also made these using puréed butternut squash.