Libbys Gluten Free Pumpkin Muffins

Best gluten free pumpkin muffins from scratch as well as how to make a delicious version of gluten free cake mix Moist Pumpkin Bread or muffins too. Fluffy and tender baked in the oven and served with honey drizzled over the top for breakfast or dessert.

Gluten-Free Pumpkin Muffins

As always especially if you have someone especially sensitive to products with gluten you want to check all store bought brands to ensure it is produced in a factory that is GF. King Arthur is a great one that offers a measure to measure flour alternative so there isn’t a whole lot of flour conversions necessary.

Beyond the base ingredients below you can of course add things like Enjoy Life chocolate chips, dried cranberries or raw crushed walnuts. Occasionally we will do as such but as is with just the natural flavor of the puree itself is a winner. Add honey to the top when done or serve as is with some Instant Pot Pumpkin Butter.

Cake Mix Gluten Free Pumpkin Muffins Recipe

You can fold together 1 can of pumpkin puree + 1 box of GF spiced cake mix to make these too. We make these “regular” cake mix pumpkin muffins all the time. If you can only find yellow mix then add 1 tbsp cinnamon and 1 tbsp pumpkin pie spice to get closer to flavors in pumpkin recipes. That is right, that is all that you need to get your batter done.

If you’re looking for gluten-free flour alternatives to make them from scratch below there are several options available that can be used in your recipes. Keep in mind that different flours have unique properties, flavors, and textures, so the choice depends on the specific dish you’re preparing.

Gluten Free Pumpkin Muffin Ingredients

• 1 c corn flour
  • Below there is a link to buy but you can make gluten free flour too
• Baking powder
• 1/2 tsp cinnamon
• Nutmeg
• Salt
• Canned or homemade pumpkin puree, not pumpkin pie filling
• 3/4 c almond milk, plain or brown sugar version
• 1 egg
• 2 tbsp butter softened, or melted and cooled
• Muffin tin, large bowl and wire rack to cool

If you do not have a can of Libby’s puree you could certainly use drained and mashed yams like we do in our Sweet Potato Casserole Recipe with Canned Yams!

Gluten Free Flour Options

1. Rice flour is a versatile gluten-free option made from finely ground rice. It has a neutral flavor and works well in many recipes, including baked goods, thickening sauces, and coating foods for frying.
2. You can make muffins with almond flour made from blanched almonds if you’d rather. This has a slightly sweet, nutty flavor. It’s an excellent choice for gluten-free baking, especially in recipes for cookies, cakes, and pastries.
3. Corn flour, made from finely ground corn, is commonly used in recipes like cornbread, muffins, and pancakes. Cornmeal, on the other hand, is coarser and often used for breading or creating a crispy crust on dishes like fried chicken or fish.
4. Coconut flour is a high fiber, low carb option made from dried coconut meat. It adds a pleasant coconut flavor to baked goods and is suitable for all your favorite recipes like muffins and pumpkin pancakes.
5. Tapioca flour, also known as tapioca starch, is a fine white powder made from the starchy root of the cassava plant. It’s often used in combination with other flours to improve texture and can be found in recipes like bread and pizza crust.
6. Potato flour is made from dried, finely ground potatoes. It’s used in GF bread recipes to help improve texture and moisture retention.

It’s important to note that each one may absorb liquids differently and have varying levels of protein and starch content. Therefore, you may need to adjust your recipes or use a blend of different flours to achieve the desired texture and flavor. Consider using xanthan gum or guar gum as a binder to improve structure and elasticity.

If you did choose to add little goodies inside you will want to do so at the end once the main batter is done. Fold in gently, with a little bit to see if you want more in there. During the summer we sometimes will make this with some fresh fruit diced inside like our Pumpkin Apple Bread.

How to Make Pumpkin Muffins with Corn Flour

• In a bowl mix dry ingredients together.
• In another bowl mix last 4 wet ingredients, then incorporate them together until you get a smooth batter.
• Preheat oven to 360 degrees. Line muffin pan with liners.
• Fill each one 3/4 of the way full.
• Bake for 14-18 minutes or until a toothpick inserted comes out mostly clean in the center with moist crumbs attached.
• Remove, set on cooling rack out of the hot tin. Drizzle honey on top and serve warm.

How to save leftovers

To keep leftover gluten free muffins moist you want to wait until they cool down completely. Then store in a gallon freezer bag with the air sucked out and on your countertop. They will last a few days this way, up to a week in the fridge or a few months frozen.

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