A great breakfast treat, these gluten-free pumpkin spice muffins are made with homemade pumpkin puree and a dairy-free milk. They make a perfect little snack and they taste even better with some cream cheese topping.
I’ve recently started to get more into gluten-free baking. Not necessarily because I’m allergic to it, but because my body seems to respond better to food without gluten. I’ve used a pre-mixed gluten free cake flour, which worked really well with this recipe, but you can also make your own mix.
To make this recipe, you’ll need a few specialist food ingredients – pumpkin puree and pumpkin pie spice. These are easily made at home, but you can also buy them in the supermarkets or health shops.
Whilst I’m not completely new to gluten free baking, a lot of things about it still surprises me. The flour is much lighter, so you actually need less than if you were using the same normal-gluten flour.
The gluten-free flour needs something to hold it together, which is where the xanthan gum comes in. To be honest, you probably could leave it out in this recipe, as you won’t be cutting the muffins or layering them like a large cake (if they didn’t have xanthan gum in they would crumble too much).
These pumpkin spice muffin keep well for few days or you can freeze them on the day you baked them and keep them in the freezer for 3 months.
Hope you enjoy baking this one!
MORE GLUTEN-FREE RECIPES
- Chocolate Oats Cookies >>
- Buckwheat Crackers >>
- Pepperoni Pizza >>
- Banana & Walnuts Cake >>
- Banana & Buckwheat Pancakes >>
- Pumpkin Donuts >>
Gluten Free Pumpkin Spice Muffin Recipe
- 250 grams gluten-free flour mix
- 170 grams light brown sugar
- 1 1/2 teaspoons baking powder gluten free
- 1 teaspoon baking soda gluten free
- 1 teaspoon xantham gum
- 2 1/2 teaspoons pumpkin spice mix
- 1 teaspoon vanilla extract
- 80 ml rice milk or other plant based alternative
- 2 medium eggs
- 100 grams butter or coconut oil (melted, but at room temperature)
- 300 grams pumpkin puree not flavoured
- 1/4 teaspoon fine salt
- Line a 12 hole muffin tin with muffin cases.
- Heat your oven on 180 Celsius.
- In the large bowl mix all the dry ingredients together, making sure that everything is combined well.
- In a measuring jug, add all the liquid ingredients (including the pumpkin puree) and mix well.
- Add the pumpkin mix to the flour mix and stir until just combined (but don't over mix)
- Scope out the muffin mixture and divide between the 12 muffins equally. You should have about 2/3 full muffin cases.
- Bake for 20 minutes and then check with a wooden skewer. If it comes out clean, your muffins are ready. If not bake for further 5 minutes until golden brown.
- Once done, take out from the oven and cool on a wire rack.
- Serve once cooled down – on it's own or with a bit of cream cheese mixed with icing sugar and vanilla extract.