Wednesday, November 13, 2013

Fall Flavors: Gluten Free & Dairy Free Pumpkin Muffins

Image from - photo sharing, by Robert S. Donovan
If you love fall like I do, then you probably also love the flavors of fall....the layers of flavor available from various types of winter squash, apples, and grapes.
Here is a recipe that uses pumpkin to make a flavorful fall muffin that goes great with a mug of warm apple cider!
Best of's gluten and dairy free!
Tip: If you would prefer to use fresh pumpkins as opposed to canned, you can easily do so. All you have to do is cut a pumpkin in half, scoop out the seeds, and place it with the inside part down in a large roasting pan. Pour enough water in the pan to cover the bottom, then put the pan in the oven at 350 degrees. Cooking time will vary according to the size of your pumpkin, but typically you can plan on at least an hour. Larger pumpkins will take longer, of course. The pumpkin is done cooking when the surface starts to brown and the inside flesh is very soft. Remove the pan from the oven and allow it to cool. Then scrape the pumpkin flesh out of the rind, and run it in small amounts through a food processor until smooth. This pumpkin flesh can then be frozen for later use, or used in any recipe that calls for canned pumpkin.
Pumpkin Muffins - DF & GF recipe
1 cup pumpkin puree (see instructions above or use canned pumpkin)
1/3 c. canola oil
2 eggs
1 1/2 c. gluten free flour blend
1 tsp. baking powder
3/4 tsp. xantham gum
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
3/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. ground cloves
1/8 tsp. ground ginger
(or if you can substitute 1 1/2 tsp. pumpkin pie spice for the above 4 spices)
First blend your dry ingredients together in a large bowl. Make a space in the middle of the dry mix to pour the wet ingredients into. In a separate bowl, blend the pumpkin, eggs, and oil until well combined, then pour into the middle of the dry ingredients. Gently stir until just blended, but do not overmix or your muffins will turn out with a chewy, tough texture.
Prepare your muffin pans by either greasing them or lining them with paper liners. Fill 2/3 full with muffin mix and bake in a 350 degree oven for about 20 minutes. Muffins are done when a cake tester poked into the middle comes out clean.
Enjoy! These are especially delicious when still warm. :-)


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This recipe is linked with "Try A New Recipe Tuesday" at Home to 4 Kiddos


  1. These look SO good! I am featuring you this week! Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. The post should go live around 10am Monday morning Eastern time. Many blessings, Lisa

  2. These sound yummy! The hubby loves pumpkin type recipes. And I really want to try going wheat free again. I have pinned this to my Wheat Free Recipe board.
    Thanks for stopping by and sharing with Throwback Thursday Blog-Style. I can't wait to see what you share this week.


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