Light and moist pumpkin muffins that are quick and easy to make. Void of dairy and gluten, these muffins are allergy friendly, too!
Wow, it seems like forever ago that I made these muffins! It was actually towards the beginning of October because I brought them when we visited my sister in Boston. Now we are in November and I am counting down the days until I see my her for Thanksgiving! This is for sure the longest stretch of time I’ve gone without seeing Jessica in years. We’ve actually been able to catch each other on the phone a couple of times a week… nice, but not the same. With Jessica up in Boston and most of my best friends spread out from Philadelphia to Florida, I sure miss the women in my life!
Luckily there are various forms of fall carbs to comfort me. Pumpkin bread and pumpkin muffins are one of my all-time favorite fall treats. My mom’s pumpkin bread is truly the best and I’ll definitely be enjoying that on Thanksgiving. For my gluten-free friends, though, I’ve found something that isn’t so far off. This recipe for gluten-free pumpkin muffins is so easy and doesn’t require any crazy mixing of flours. Just got some quinoa flour and you are set!
Knowing that these are gluten-free, I could tell. But if you had made them for me and didn’t tell me I don’t think I would have noticed. Does that make sense? The texture was pretty great (light and moist but not quite as hearty as the regular version) and the flavor is just how I like it, classic pumpkin.
- 6 ounces (~1½ cups) quinoa flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground ginger
- 1 cup canned pumpkin (not pumpkin pie filling)
- ½ cup canola oil
- 4⅛ ounces (~1/2 cup tightly packed) light brown sugar
- 3¾ ounces granulated sugar (~1/2 cup)
- 2 large eggs or 1 x-large egg + 1 x-large yolk, at room temperature
- 1 teaspoon vanilla extract
- Pre-heat oven to 350 degrees; grease a regular sized muffin tin with butter or non-stick spray
- In a medium bowl, whisk together all dry ingredients (quinoa flour through ginger); set aside
- In a large bowl, whisk together remaining ingredients (pumpkin through vanilla)
- Stir dry ingredients into wet ingredients just until combined
- Distribute evenly in prepared muffin tin, filling each cup about ⅔ of the way full
- Bake 12-14 minutes or until a toothpick comes out clean from center of muffin
- Store in a ziplock bag or airtight container at room temperature for a few days or freeze for up to one month