The BEST Ever Pumpkin Muffins Recipe

Published on October 17, 2014 By Lauren
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    Are you looking for a gluten-free pumpkin muffin recipe? This is the one! It is moist and you would never guess it is gluten-free!

    Are you looking for the perfect Pumpkin Muffins Recipe?  Get excited because this is the best gluten-free pumpkin muffin EVER!  I make a double batch almost every week and the kids eat them up right UP. I put one batch in the freezer and store them until the kids lunches are ready to be packed. I place one in each of my kids’ lunch boxes before school, and when lunch time arrives, the muffins are perfectly thawed.

    By the way – do you have my FREE slow cooker meal plan yet? Grab it right below:

    Ok back to the recipe at hand…

    You can add chocolate chips to the top like I did or you can put walnuts and chocolate chips inside the batter prior to cooking if you prefer.

     

    Gluten-Free pumpkin muffins recipe

    Here is the recipe:

    Gluten-Free Pumpkin Muffins Recipes

    Ingredients:

    • 1 3/4 cups gluten-free flour blend (I use one that has Xanthum gum already in it. If your’s does not, you will need to add Xanthum Gum )
    • 1 TBSP. baking powder
    • 1/2 TSP salt
    • 1 TSP cinnamon
    • 1/4 TSP ground allspice
    • 1/2 TSP ground ginger
    • 1/2 TSP ground nutmeg
    • 1 cup Maple Syrup (you can use brown sugar too)
    • 1 cup pumpkin (I use Libby’s canned pumpkin)
    • 1/2 cup milk (I used Almond milk)
    • 1/2 cup applesauce
    • 1/4 cup Walnuts – optional

    Directions:

    1. Preheat oven to 400 degrees.
    2. Combine all the dry ingredients, then pour the wet ingredients into the dry ingredients.
    3. Bake at 400 degrees for 20 minutes in a greased muffin pan (or you can use paper liners).

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