These gluten free pumpkin muffins are moist, tender, filled with pumpkin taste and heat spices, and a crisp-tender crumble topping. Straightforward to make dairy free!
These moist and tender gluten free pumpkin muffins are made with easy pumpkin puree, loads of pumpkin pie spice, a couple of chocolate chips, and a crispy crumble topping.
The key to tall muffins is baking them first at a excessive temperature earlier than turning the oven down and letting your pumpkin muffins bake throughout. They seem like they got here out of your favourite bakery!
What makes these gluten free pumpkin muffins particular
- Straightforward to make: combine up the 3-ingredient crumble topping and chill it; whisk the moist elements, add the dry, combine, high, and bake. That is all!
- Intense pumpkin taste: greater than 1 cup of pumpkin puree, with tons of pumpkin pie spice and a contact of brown sugar for richness
- Excellent texture steadiness: moist, tender, candy muffin with a very delicate crumb inside and a crispy, wealthy crumble on high
- Stunning presentation: the muffins rise actually excessive, and the crumble topping catches your eye and makes them look fancy!
Key elements & substitution ideas
- Gluten free flour mix: use any one in all my beneficial gf flour blends, and make sure you add some xanthan gum in case your mix would not already include it. You should use an all goal mix although, and never almond flour, coconut flour, or anything.
- Baking powder: offers loads of rise for tall muffins, particularly after we bake them first in a very sizzling 425°F oven for a couple of minutes.
- Salt: brings out the opposite flavors and balances sweetness.
- Pumpkin pie spice: A heat spice mix with cinnamon, ginger, allspice, cloves, and nutmeg. If you do not have it, do not let that cease you. Use apple pie spice, or 1 1/2 teaspoons floor cinnamon and 1/2 teaspoon nutmeg in case you have it.
- Sugars: principally white sugar in these muffins for sweetness and tenderness, plus some mild brown sugar for the wealthy style of molasses. The crumble topping is all brown sugar!
- Pumpkin puree: a full 1 1/4 cups of pure canned pumpkin puree make the muffins actually tender and provides taste and shade. There is not any substitute for this right here.
- Butter: Melted butter retains the muffin crumb good and dense, and provides a lot of taste. If you happen to’re dairy-free, attempt virgin coconut oil or Miyoko’s Creamy vegan butter.
- Eggs: Add rise and richness. If you happen to’re egg-free, attempt 2 “chia eggs” (2 tablespoons floor white chia seeds + 2 tablespoons lukewarm water, combined and allowed to gel).
- Chocolate chips: Darkish chocolate chips pair very well with pumpkin, however semi-sweet work nice, too. You possibly can change them with chopped uncooked walnuts or pecans, or one other sort of chip. If you happen to depart them out, the muffins might be smaller.
make gluten free pumpkin muffins
Make the crumble topping
Make the crumble topping first as a result of it has to sit back. Combine the gluten free flour mix, brown sugar and melted butter, and place it within the fridge.
Whisk the dry elements; whisk the moist
Mix collectively the gf flour mix, baking powder, salt, and pumpkin pie spice in a single bowl. Combine within the sugars, eggs, melted butter and pumpkin puree in a big mixing bowl.
Mix all elements, then add chips
Combine the whisked dry elements into the moist elements for a thick, delicate batter. Then add the chocolate chips.
Fill the muffin wells, add topping, bake
Scoop the muffin batter into the muffin tin. Break up the chilled crumble topping and scatter it over the muffins. Bake at 425°F for six minutes, then end baking at 350°F.
Recipe suggestions & methods
Bake in a very sizzling oven at first
To get a very tall rise on these muffins, bake at 425°F for five or 6 minutes. With out opening the oven, cut back the temperature to 350°F and end baking, about one other 20 minutes. The tremendous sizzling oven prompts the baking powder quick, and your muffins get a head begin.
Chill the crumble topping first
The crumble topping needs to be chilly or it will not maintain its form within the oven. So combine it up first and put it within the fridge. As quickly as you are finished making the muffin batter, the topping is chilly sufficient to interrupt up, scatter on high, and bake.
Make certain your eggs and pumpkin are at room temperature
If you’re utilizing leftover pumpkin puree, it will be chilly. If you happen to add chilly elements to melted butter, the butter will clump and your batter will not be clean or cohesive. Microwave chilly leftover puree at 50% energy for 10 to fifteen seconds to heat it up. Float chilly eggs in heat water for quarter-hour earlier than utilizing.
Storage directions
These are actually moist, tender muffins that may maintain properly in an hermetic container on the counter for two to three days.
Can I freeze gluten free pumpkin muffins?
These muffins additionally freeze very well. Simply place them in a single layer on a small rimmed baking sheet and freeze till agency. Then, place them in a feezer-safe zip-top bag and freeze for as much as 3 months. Let defrost in a single day on the counter or microwave at 70% energy for about 30 seconds.
FAQs
Sure, you’ll be able to undoubtedly use this recipe to make mini muffins somewhat than full-sized ones. I might recommend checking the mini muffins beginning at 12 minutes and utilizing the toothpick check to guage whether or not they’re finished.
Your muffins may be dense as a result of your leaveners that are not contemporary, so examine your dates. Plus, ask your self if did you bake for six minutes at 425°F after which decrease the oven temperature to 350°F till they have been finished baking?
Did you utilize one in all my beneficial flour blends and measure by weight, not quantity? Did you bake your muffins on the proper temperature? If the oven temperature is simply too low, they might not rise correctly. In case your oven temperature is simply too excessive for too lengthy, the skin will turn out to be darkish earlier than the within has the fitting baked construction and the muffins will sink as they cool and turn out to be gummy inside.
Certain, if you would like to roast your individual pumpkin or butternut squash till very tender, and take away the pores and skin, then puree it, you need to use that instead of canned pumpkin.
Strive changing the two eggs with 2 tablespoons floor white chia seeds + 2 tablespoons lukewarm water, combined and allowed to gel.
Strive changing the butter within the crumble topping with virgin coconut oil, Spectrum shortening, or vegan butter. And for the muffins, virgin coconut oil or vegan butter also needs to work very well. Make sure your chocolate chips are dairy-free, too.
Sure! Skip the crumble topping for those who’d choose, and cut back the baking time on the lowered 350°F oven temperature by 2 to three minutes.
Gluten Free Pumpkin Muffins
These gluten free pumpkin muffins are moist, tender, filled with pumpkin taste and heat spices, and a crisp-tender crumble topping. Straightforward to make dairy free!
Yield: 12 muffins
Stop your display from going darkish
Substances
For the crumble topping
- 4 tablespoons (56 g) unsalted butter melted
- ½ cup (109 g) packed mild brown sugar
- ½ cup (70 g) all goal gluten free flour mix (I used Higher Batter; please click on via for more information on acceptable blends)
- ¼ teaspoon xanthan gum (omit in case your mix already comprises it)
For the muffins
- 2 cups (280 g) all goal gluten free flour mix (I used Higher Batter; please click on via for more information on acceptable blends)
- 1 teaspoon xanthan gum omit in case your mix already comprises it
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 6 tablespoons (84 g) unsalted butter melted and cooled
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) packed mild brown sugar
- 1 ¼ cups (306 g) pure canned pumpkin puree at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, overwhelmed
- 6 ounces chocolate chips I like darkish chocolate chips right here
Directions
Make the crumble topping
-
In a small bowl, place all the elements (melted butter, brown sugar, flour mix and xanthan gum), and blend to mix totally. The combination might be thick.
-
Place the crumble combination within the fridge to sit back whilst you make the muffin batter.
Make the muffins
-
Preheat your oven to 425°F. Grease or line the wells of a regular 12-cup muffin tin and set it apart.
-
In a medium-size bowl, place the flour mix, xanthan gum, baking powder, salt, and pumpkin pie spice, and whisk to mix properly. Set the dry elements apart.
-
In a big mixing bowl, place the melted butter, granulated sugar, brown sugar, pumpkin puree, and eggs. Whisk to mix very properly.
-
Add the dry elements to the big bowl of moist elements, and blend till simply mixed. The batter might be very thick.
-
Add the chocolate chips to the batter, and blend till simply evenly distributed all through.
-
Divide the batter among the many ready wells of the muffin tin. The wells needs to be filled with batter.
-
Take away the crumble topping from the fridge and use the tines of a fork to interrupt up the combination into small chunks. Use your fingers to scatter the crumble topping evenly throughout the tops of all the uncooked muffin batter within the wells, and press very gently to assist the combination adhere to the dough.
-
Place the muffins within the heart of the preheated oven and bake for 6 minutes.
-
With out opening the oven door, decrease the oven temperature to 350°F. Let the muffins proceed to bake for about 20 minutes extra or till a toothpick inserted within the heart of the middle muffin comes out clear.
-
If the toothpick nonetheless comes out moist in any respect after the ultimate 20 minutes of baking, cut back the oven temperature to about 300°F and proceed to bake till finished.
-
Take away the pan from the oven. Permit the muffins to chill within the tin for five minutes earlier than transferring to a wire rack to chill fully.
Notes
Dietary data.
Vitamin data is an estimate, per muffin, together with the crumble topping, based mostly on on-line dietary calculators. It’s offered as a courtesy and shouldn’t be relied upon.
Vitamin
Serving: 1muffin | Energy: 392kcal | Carbohydrates: 59g | Protein: 3g | Fats: 16g | Saturated Fats: 9g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.4g | Ldl cholesterol: 53mg | Sodium: 211mg | Potassium: 168mg | Fiber: 3g | Sugar: 32g | Vitamin A: 4311IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg
Gluten Free Pumpkin Muffins
These gluten free pumpkin muffins are moist, tender, filled with pumpkin taste and heat spices, and a crisp-tender crumble topping. Straightforward to make dairy free!
Yield: 12 muffins
Stop your display from going darkish
Substances
For the crumble topping
- 4 tablespoons (56 g) unsalted butter melted
- ½ cup (109 g) packed mild brown sugar
- ½ cup (70 g) all goal gluten free flour mix (I used Higher Batter; please click on via for more information on acceptable blends)
- ¼ teaspoon xanthan gum (omit in case your mix already comprises it)
For the muffins
- 2 cups (280 g) all goal gluten free flour mix (I used Higher Batter; please click on via for more information on acceptable blends)
- 1 teaspoon xanthan gum omit in case your mix already comprises it
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 6 tablespoons (84 g) unsalted butter melted and cooled
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) packed mild brown sugar
- 1 ¼ cups (306 g) pure canned pumpkin puree at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, overwhelmed
- 6 ounces chocolate chips I like darkish chocolate chips right here
Directions
Make the crumble topping
-
In a small bowl, place all the elements (melted butter, brown sugar, flour mix and xanthan gum), and blend to mix totally. The combination might be thick.
-
Place the crumble combination within the fridge to sit back whilst you make the muffin batter.
Make the muffins
-
Preheat your oven to 425°F. Grease or line the wells of a regular 12-cup muffin tin and set it apart.
-
In a medium-size bowl, place the flour mix, xanthan gum, baking powder, salt, and pumpkin pie spice, and whisk to mix properly. Set the dry elements apart.
-
In a big mixing bowl, place the melted butter, granulated sugar, brown sugar, pumpkin puree, and eggs. Whisk to mix very properly.
-
Add the dry elements to the big bowl of moist elements, and blend till simply mixed. The batter might be very thick.
-
Add the chocolate chips to the batter, and blend till simply evenly distributed all through.
-
Divide the batter among the many ready wells of the muffin tin. The wells needs to be filled with batter.
-
Take away the crumble topping from the fridge and use the tines of a fork to interrupt up the combination into small chunks. Use your fingers to scatter the crumble topping evenly throughout the tops of all the uncooked muffin batter within the wells, and press very gently to assist the combination adhere to the dough.
-
Place the muffins within the heart of the preheated oven and bake for 6 minutes.
-
With out opening the oven door, decrease the oven temperature to 350°F. Let the muffins proceed to bake for about 20 minutes extra or till a toothpick inserted within the heart of the middle muffin comes out clear.
-
If the toothpick nonetheless comes out moist in any respect after the ultimate 20 minutes of baking, cut back the oven temperature to about 300°F and proceed to bake till finished.
-
Take away the pan from the oven. Permit the muffins to chill within the tin for five minutes earlier than transferring to a wire rack to chill fully.
Notes
Dietary data.
Vitamin data is an estimate, per muffin, together with the crumble topping, based mostly on on-line dietary calculators. It’s offered as a courtesy and shouldn’t be relied upon.
Vitamin
Serving: 1muffin | Energy: 392kcal | Carbohydrates: 59g | Protein: 3g | Fats: 16g | Saturated Fats: 9g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.4g | Ldl cholesterol: 53mg | Sodium: 211mg | Potassium: 168mg | Fiber: 3g | Sugar: 32g | Vitamin A: 4311IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg
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Hello, I’m Nicole. I create gluten free recipes that basically work and style nearly as good as you keep in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t adequate to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t adequate! Come go to my bio!
