I look forward to the Fall when pumpkins are in season, and I get to make this with fresh pumpkin. I am happy when I get to puree some pumpkin to use in these muffins. Here is a little bonus—after Halloween, you can still get fresh pumpkins at a discount price! If you are going to freeze it, check out these instructions on how to freeze pumpkin.
Easy Healthy Gluten-free Pumpkin Muffins
Ingredients
- 2/3 c. brown rice flour
- ½ c. freshly ground buckwheat flour
- ½ c. arrowroot starch or tapioca starch, corn starch as a last resort
- see below for MANY more gluten-free options, including a starch-free version
- ½ t. cinnamon
- ½ t. nutmeg
- ½ t. cloves
- ¼ t. baking powder*
- 1 t. baking soda
- ¾ t. salt
- ¾ cup honey OR 1 c. sucanat
- 2 eggs OR 2 Tbs. freshly ground flax + 6 Tbs. hot water see below for more options and instructions for egg-free
- ½ c. melted butter or coconut oil
- ¼ c. cold water
- 1¼ c. pumpkin puree canned or homemade
Instructions
- Mix the dry ingredients together, then add all the rest of the ingredients right on top. (You can just “dump and mix” but I wanted to make sure the little spices and leavenings were mixed thoroughly first.) Stir or beat well.
- Line muffin tin and pour about 3/4 full into 12 muffin cups.
- Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).
- You might have a little left over, and a mini loaf pan is usually just right for the excess.
Notes
Watch timing carefully as honey browns faster!
- * Note on baking powder: NOT corn-free typically; you need to use a homemade version like this one or just skip it – bet it still works out.
- Use any orange vegetable for the pumpkin.
- Refrigerate the “flax eggs” at least 15 minutes before incorporating into the batter; more below.
- If coconut is included on someone’s list of allergens (it has just been classified in the “tree nut” category!) and you also still need dairy-free, you could use any melted fat, such as palm shortening, lard, or a healthy oil.
- Readers have also subbed unsweetened applesauce for the fat, although I’d try more pumpkin for a healthier result.
- Try reducing the sweetener, especially if you’re using home-pureed pumpkin or a nice sweet squash like buttercup or sunshine. To make up for the missing mass, add a bit more pumpkin puree.
- Many gluten-free flours are appropriate for this recipe; see below for more info.
- Additions: raisins, chopped walnuts or pecans, chocolate chips, sub 1/4 c. cocoa powder for 1/4 c. starch. One reader on the original recipe added a bit of cocoa powder to just part of the batter and swirled it on top of each muffin, finishing off with crumbled pecans and a dusting of cinnamon.
Tried this recipe?Let us know how it was!
Posted in Recipe
