Recipe courtesy of Shauna James Ahern
Recipe courtesy of Shauna James Ahern
Watch how to make this recipe.
Gluten-Free Pumpkin Muffins
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- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 40 min
- Yield: 9 large muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 314
- Total Fat
- 21 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 225 mg
These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.
- Level: Easy
- Total: 1 hr 25 min (includes cooling time)
- Active: 40 min
- Yield: 9 large muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 314
- Total Fat
- 21 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 225 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
- Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
- In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
- Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
- Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
- Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
- Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.
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