Gluten Free Easy Pumpkin Muffins

Easy to make, fluffy and flavorful delicious pillowy pumpkin muffins, and yet very light! These are gluten free, vegetarian, and refined sugar free!

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Hello hello, I know it has been forever since I’ve published a new recipe or post. I’m really sorry for that, it’s my old excuse that I don’t want to add a new recipe that is not unique or at least helpful in any way. I’ve found that gluten free baking is the most challenging topic when it’s come to healthy recipes or allergy friendly recipe. That’s why I opted for a gluten free baked product one. Something most of you love, especially in the Fall, Pumpkin! And I’m sad that I missed Sep and Oct months with no blogging. It’s my favorite season and I dearly miss it, since I came to live in Dubai. Not having real full.

What is your favorite season?

I made before lots of recipes with pumpkin, like these pumpkin bars  & this pumpkin polenta   .And more recipes here all pumpkin recipes

Pumpkin muffins

I don’t usually make muffins for morning, but I dearly miss fall, and these soft warm pumpkin muffins really screams FALL.  What makes these muffins are they GLUTEN FREE (GF)! I’ve talked about baking gluten free in more details in these vegan & gluten free peanut butter cookies. Here I still use a blend of bob’s red mill brand, you can easily get it here, even I feel it really gives us gummy texture to baked products, so I tried to add do some twists in the recipe to make the muffins less dense or gummy.

Add tapioca flour

Because it’s bland in flavor and taste, unlike other gluten free wheat substitutes. It’s really great for fluffiness , even in small amount. Also, gives some crispness to the finished product with favorable chewiness , and tenderness. You can buy it from here, make sure its gluten free certified if you are celiac . I used bob’s red mill brand, you can get it here .

Add more eggs 

Since GF flours are different in nature than wheat flour, they do absorb more moist, eggs gives moistness, richness, and flavor too. Also, more importantly, they add extra proteins which helps a lot in building good structure to the baked product.

Adding buttermilk (or vinegar to milk)  along with baking soda

The acidity of buttermilk helps of breaking down the dry structure of gf flour, and the baking soda balance that acidity and also it works as leaving agent, and make the muffins more fluffy.

Pumpkin health benefits

Pumpkin is of the healthiest fruits, and its affordable, and fit sweets recipes and savory as well. Here are some of the healthy benefits that you need to know

• A 100g of of it, your daily needs from vitamin A . Also has good amounts of vitamin C, fibers, beta-carotene antioxidant, potassium, and manganese.
• It’s low in fat, sugar, and calories.
• It’s versatile, and has mild taste that fits sweet and savory dishes as well. 

Pumpkin and diabetes 

It’s very low in glycemix index, which means it won’t raise the blood sugar level after eating it, which is very convenient for diabetic patients. In this study they found that feeding rats with pumpkin powder decrease glucose level significantly, and even increase insulin level. However, more studies needed on human for that matter. It also has other compounds that helps with regenrating b-cells in pancreas that are responsible for making more insulin.

If you made these muffins, I would love to see your creation, please tag me @Nutrizonia on Instagram and Facebook too, and use the hashtag #Nutrizonia

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Gluten Free baking flour 

Tapioca flour           

Yield: 9

Gluten Free Pumpkin Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

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Ingredients

• 120 g 1 to 1 baking Bob's red mill flour
• 20 g Tapioca flour*
• 110 g coconut sugar
• 2 tsp baking powder, GF if necessary
• 1/4 tsp salt
• 1/4 tsp soda
• 1 tsp pumpkin spice or, 1/8 tsp nutmeg +1/4 tsp cloves +3/4 tsp cinnamon
• 2 eggs
• 60 g pumpkin puree
• 60 g butter
• 60 ml milk +1/2 tsp vinegar or buttermilk
• 1/2 tsp vanilla

Instructions

1. Get out butter, eggs, pumpkin puree, and milk to room temp.
2. Preheat your oven to 177 C , 350 F
3. Prepare your muffin tin by greasing the tins with butter or oil, or simply add muffins liners.
4. If you don't have buttermilk, Add 1/2 tsp vinegar to milk and set aside
5. In a bowl, mix GF flour, tapioca flour, spices, salt, and baking powder, and set aside.
6. In a glass or a stainless steel bowl, mix butter and coconut sugar for 2 minutes, or until the butter is fluffy and become lighter in color.
7. Add eggs, one by one, followed by vanilla essence and beat well after each egg .
8. Then add pumpkin puree, milk, and mix until combined.
9. Add flour mix, and fold gently. Then scope the batter in the muffin tins.
10. Bake at 175 C / f 16-18 minutes.
11. Cool the muffins in the liners for 10 minutes on a cooling rack. Then enjoy them with a cup of coffee or tea.
12. Keep leftovers in an airtight container on the counter. For better freshness, freeze them in the airtight container, and thaw them as needed.

Notes

If you don't have tapioca flour, you can simple add more of bob red mill flour blend 1 to 1.

Nutrition Information:

Yield:

9

Serving Size:

grams
Amount Per Serving: Calories: 189Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 57mgSodium: 288mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 4g