Pumpkin Spice Muffins with all the fall flavours, packed with real pumpkin for the best muffins I have eaten in a long time! These easy to make pumpkin muffins are not overly sweet, but the flavour and the texture will keep you reaching for more! Even the glutinous eater in my house could not believe they were gluten free, and I had to hide the last ones from him haha.
Can I use homemade pumpkin puree for this recipe?
To make these pumpkin muffins you can use a fresh Buttercup or Kabosha squash if you prefer. All you need to do is peel the pumpkin, then steam it until the flesh is soft, drain it very well and mash it. For this recipe I have use a can of 100 % pumpkin puree that was gluten free and homemade puree. Both versions were equally as goood!
Can I substitute the flour for these pumpkin muffins?
I have used Anita’s All Purpose gluten free flour blend for these pumpkin muffins, because It has an excellent consistency for this particular recipe. No two brands of gluten free flour are ever the same and do have varying results in texture and flavour. I also prefer flour blends that do not use gums, although I do occasionally use them. The addition of whole psyllium husk adds to the binding properties of the dough.
Should I use parchment paper liners in the muffin pan?
I always buy muffin cups from the dollar store, but you could make some with squares of parchment paper. The pre-made ones are just way too convenient for baking with and I find that many of my gluten free flours tend to stick to the muffin pans I have. Maybe I should look into some non-stick ones!
Let me know if you try this recipe in the comments below. I would love to hear how they were?
Pumpkin Spiced Muffins
- 140 g gluten free all purpose flour I used Anita's all purpose flour
- 60 g almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 3 large eggs
- 6 g whole psyllium husk
- 150 g brown sugar
- 220 g pumpkin puree
- 60 ml olive oil
- Preheat the oven to 350°F (176°C)
- Line a 12 hole muffin pan with paper muffin liners
- In a medium sized bowl whisk together the all purpose flour, almond flour, baking soda and baking powder, cinnamon, nutmeg, ginger and cloves
- In a medium sized bowl beat the eggs, sugar, pumpkin puree, psyllium husk and oil.
- Add 1/3 of the the dry ingredients into the pumpkin mix and lightly beat, before adding another 1/3 of the flour and continue with the rest of the dry ingredients, until all the flour is well incorporated.
- Fill the muffin pans 3/4 full, place them on the centre rack of the oven and bake them for 20 to 25 minutes until they are firm on the top and a toothpick inserted, comes out clean.