These Gluten Free Pumpkin Spice Muffins are soft, fluffy and sweet – made with the perfect amount of pumpkin spice. The perfect way to welcome fall!
I love muffins.
They are, literally, the best grab and go snack one could ask for.. Perfect for a busy morning on the way out the door, or to snack on mid-day when hunger hits.
They pair well with a good cup of tea after a hearty dinner, or with a cup of coffee as a mid-day pick-me-up. Muffins and Tea are like Peanut Butter and Jelly. Or Cookies & Milk.
Or bananas and peanut butter.
Maybe even beans and cheese.
I know.. I’ve probably had one too many bean and cheese burritos, or banana peanut butter sandwiches. Who’s counting, anyways? It’s almost fall and that means everything Pumpkin.
E-VERY-THING – right?!
Like Pumpkin Dinner Rolls
Or, Gluten Free Pumpkin Sugar and Spice Donuts (yum!)
Or better yet, Gluten Free Chewy Pumpkin Chocolate Chip Cookies?
It’s definitely time to stock up on pumpkin!
This recipe bakes up so beautifully that you can double the batch and freeze half for later on to save yourself time. You can’t beat having extras in place in case you have drop-in visitors … Impress your guests with these tasty treats.
If you have small kiddos, consider ditching the large muffin pan and switching to a mini muffin pan. You’ll get about 30 mini muffins, perfect for little hands.
Gluten-Free Pumpkin Spice Muffins
Once baked, these Gluten Free Pumpkin Spice Muffins can be frozen in a freezer container and reheated with great results. If you are doubling the batch to have extra, follow this simple guide:
- Simply freeze them before adding the sugar/cinnamon coating.
- When ready to eat, simply remove from the freezer,
- Re-heat in the microwave for 1 minute and then dip in the coating/sugar.
Since these are gluten-free muffins, there are a few additional tips that will help you turn out the most incredibly amazing, moist and flavorful muffins:
- Gluten-free flour performs better when you opt for whole milk or even cream (we use the cream top from our raw milk for our muffins). This helps your muffins rise big and fluffy.
- You’ll also want to make sure you use ample spices to give your muffins the very best flavorr. Wh
- While you can sometimes sub out applesauce for butter in some recipes, don’t do it with these muffins. These muffins require real, authentic butter (don’t go by way of margarine – yuck!) That butter will lend way to some moist and delicious muffins while also providing some healthy fats that you brain needs to function well.
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- 1 1/2 C gluten free flour
- 3/4 C pumpkin puree
- 1/2 C milk
- 1/2 C butter, melted
- 1/2 C sugar
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp xanthan gum (if your flour mix doesn’t already include it)
- 1 tsp vanilla extract
- 1 tsp salt
- 1 egg
- 1/4 C butter, melted
- 1/2 C sugar
- 1 tsp cinnamon
- Preheat oven to 350 degrees F. Lightly coat your muffin pan in a little butter or coconut oil.
- Place all ingredients for muffins (excluding coating ingredients) in one large bowl. Mix well to combine.
- Spoon batter into prepared muffin pan and fill each cup to approximately 2/3 full.
- Bake for 16-19 minutes.
- While muffins are baking, melt ¼ cup of butter in a shallow bowl for the coating.
- Combine the cinnamon and sugar in a separate small bowl.
- Once muffins have completed the baking process, submerge the top of the muffin into the melted butter. Immediately dip the top into the cinnamon sugar mixture and then roll the entire muffin in the mix to give the remainder surface area a light coating.
- Continue this process until all muffins are coated and serve.
Muffins can be frozen in a freezer container and reheated with great results. Simply freeze them BEFORE adding the sugar/cinnamon coating. When ready to eat, simply remove from the freezer, re-heat in the microwave for 1 minute and follow step 7.