Gluten free pumpkin muffins

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Pumpkins are often thrown out, but there are better things that can be done with them. Have you ever considered using pumpkin in baked goods, such as muffins?

For 12 muffins:

Time required for preparation: twenty minutes

Cooking time: 30 minutes

  • 2 tbsp. (30ml) of grounded organic flax seeds
  • 6 tbsp. (180ml) of water
  • 1 cup (250ml) of organic oat flour
  • 1/2 cup (125ml) of sorghum flour
  • 1/2 cup (125ml) of quinoa flour
  • 1/2 cup (125ml of organic almond powder
  • 1tsp. (5ml) of xanthan gum
  • 1 tsp. (5ml) baking powder
  • 1/2 tsp. (2.5ml) baking soda
  • 1 tsp. (5ml) salt
  • 1/2 tsp. (2.5ml) ground cinnamon
  • 1/4 cup (62.5ml) of vegan butter
  • 1/4 cup (62.5ml) of organic sunflower oil
  • 1/3 cups (83ml) organic brown sugar
  • 1 1/2 cup (375ml) of organic Roasted pumpkin
  • 1/2 cup (125ml) of almond milk
  • 1/2 cup (125ml) of organic chocolate chips
  • 1/2 cup (125ml) of organic sunflower seeds
  1. Preheat your oven to 375º.
  2. In a small bowl, combine the flax seeds and the water. Set aside for about 10 minutes until it gets thick.Gluten free pumpkin muffins
  3. In a medium bowl, blend the oat flour, the sorghum flour, quinoa flour, the almond powder, the xanthan gum,  the baking powder, the baking soda, the salt and the cinnamon.
  4. In a last bigger bowl, cream the butter with the brown sugar. Mix in the pumpkin, the sunflower oil and the milk.
  5. Add in your flour mix and stir well. Finally put in the chocolate chips and the sunflower seeds.
  6. Place the batter in your muffin tin and put it in the oven for 30 minutes or until the tip of your knife comes out clean.
  7. When they’re cooked, place them on a wired rack to let them cool.

What are our readers’ thoughts on this recipe?

Because to this recipe, I no longer need any wheat in my diet at all. That ought to be kept.

That ended up tasting just wonderful, didn’t it? I really appreciate the recipe! I have been baking a number of muffins using the gluten-free flour mix for some time now, and the outcomes from each of the muffins have been somewhat inconsistent. The ones that were extremely nice tasted good on their own, whereas the ones that weren’t as wonderful didn’t taste as good when they were baked with all of the gooeyness that comes with muffins. Since I can have a muffin one day and then go to a Mexican restaurant the following day without worrying about sabotaging my gluten-free diet, I want to take this opportunity to thank you once again for sharing yet another fantastic recipe.

Wonderful muffins. Oats, flax seed meal, sunflower seeds, and pumpkin are a fantastic flavor combo in my opinion. Since my spouse is not a huge lover of pumpkin, I decided to substitute some applesauce for it. The only thing that I did differently was that I used baking powder rather than baking soda. These turned out very well.

I am not a huge fan of pumpkin, so I was apprehensive about even attempting to make them, but they came out better than I could have imagined. I find that this is much superior than anything I could get in a shop. Will most certainly make further use of.

Oh my god! I am now following a diet that is gluten-free, but I really like these muffins (2 months now).

They turned out really good. I had heard comments made by other people suggesting that baking soda may be used in place of baking powder, and I decided to give it a try; nonetheless, the results were still fantastic! Even though his family is not a fan of the flavor of pumpkin, my husband said that he did not hate the taste of them at all. They did maintain some of their puffiness in the centre even after being cooled.

Despite the fact that I’m not a large lover of pumpkin, this is fantastic. I believe that I could have a sweet treat first thing in the morning without feeling deprived.


Why are my pumpkin muffins so dense?

Too much leavening will cause the muffins to rise momentarily, then fall back to their original shape if there is too much baking soda or baking powder in the mixture. Because of this, they end up having a high density.

How do you make gluten free muffins less dense?

While making gluten-free baked products, it is common practice to add additional liquid in order to hydrate the flour mixes, get rid of any graininess, and produce a texture that is less thick or dry. To prevent the end product from having a sticky consistency, however, it is essential that any excess moisture be driven out during the baking process. What is the most effective method to proceed? Longer baking times.

Is canned pumpkin puree gluten free?

Canned Pumpkin is gluten free. Those who have celiac disease or any of the other gluten-related illnesses should not have any problems consuming canned pumpkin.

Are English muffins gluten free?

Traditional English muffins do not comply with the gluten-free diet since their composition necessitates the use of wheat flour. This indicates that individuals who are trying to avoid gluten should steer clear of the English muffins that can be found on the shelves of most supermarkets and restaurants.

What is the secret to making moist muffins?

Our Best Advice for Keeping the Moistness in Baked Muffins
Suggestions for Adding Moistness to Baked Muffins
It is important to keep the wet and dry ingredients separate.
Add All Flavorings Last.
Take into consideration Paper Liners.
Be careful not to overfill the muffin tins.
Check to see what temperature your oven is set at.
Check to See whether the Muffins Have Been Throughly Cooked.
Add Some Taste to the Top of Your Muffins.
Further things…
•Aug 9, 2021

Should muffin batter be thick or runny?

The consistency of the batter may vary greatly from runny (similar to that of thin cake batter) to quite thick, depending on the components that you use (like drop-cookie dough). As a general rule, the lighter the muffins will be after baking, the thinner the batter that was used to make them. Yet, you shouldn’t be frightened to bake batter that is thick and gloppy.

Which gluten-free flour is best for muffins?

Rice flour is one of the most common types of flour. In point of fact, it is the kind of flour that is used the most often in gluten-free baking. This is due to the fact that the texture is very smooth, fine, and just slightly grainy. Rice flour has a very faint flavour, which enables other flours to be combined in to make the ideal gluten-free baked dish. Rice flour may also be used as a binder.

What is the secret of baking with gluten-free flour?

Gluten-free flours often include fine starches, which allows them to soak up more moisture than regular flour does. Because of this, gluten-free recipes often ask for an increased amount of liquid and result in batters that are more runny. In order to assist increase volume and lighten the consistency, some of them may additionally ask for a higher amount of leavening, such as baking powder.

Can you just replace flour with gluten-free flour?

Gluten is the ingredient that provides baked goods like cakes and breads their structure and texture. Gluten-free flour is not always a suitable substitute for ordinary flour in baking. The gluten-free and alternative flours serve a variety of purposes depending on their composition. In order to get the same results as when using conventional flour, most gluten-free flour recipes need the use of more than one kind of gluten-free flour.

Is Libby’s pure pumpkin gluten-free?

I’m wondering whether Libby’s 100% Pure Pumpkin is OK for gluten-free diets. Yes. Gluten cannot be found in Libby’s 100% Pure Pumpkin in its natural state.