Are you a pumpkin fanatic? I will freely admit that this time of year, I want everything pumpkin. It’s the one time of year I can enjoy one of my favorite foods and not have to drive my husband insane since he hates anything pumpkin. Lately, however, I have been having a hard time looking for a yummy pumpkin muffin recipe, especially one that I could share with my gluten free friends. To my delight, one of my blogger friends was happy to share with me one of her favorite recipes, that I found absolutely wonderful!
Knowing that some of my readers live a gluten free lifestyle, I was excited when she gave me permission to share this wonderful recipe with you. If you make it, make sure to tell us what we think! We think you will love this recipe just as much as us! What did you think of this gluten free recipe?
Note: Special thanks to my friends Shannon at Livingston Creatives for helping me with this recipe and pictures!
- 2 cups gluten free flour blend (or your preferred gluten free flour)
- ⅔ cup firmly packed brown sugar
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon ground ginger
- ½ butter, melted
- ½ cup mashed cooked pumpkin (or canned pumpkin)
- ⅓ buttermilk
- 2 eggs, slightly beaten
- Heat your oven to 400°F.
- While waiting for the oven to preheat, thoroughly grease your preferred muffin pan. This recipe is designed for a standard 12-cup muffin tin, so you are welcome to use baking cups if you like!
- In a large bowl, combine all the dry ingredients and mix thoroughly. In a separate bowl, mix together the butter, pumpkin, buttermilk, and egg. Make sure it is mixed thoroughly.
- In a stand mixer, combine the two mixtures. To prevent a mess, we highly recommend adding the dry ingredients slowly. Make sure everything is mixed completely and there are no dry spots.
- Carefully spoon mixture into the muffin tin.
- Bake in the oven for 15-20 minutes or until toothpick inserted in center comes out clean.
- Let the muffins stand for 5 - 10 minutes to cool before removing from the pan.
About Susan Bewley
Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.
These look AMAZING!! I am so obsessed with pumpkin flavoured anything right now 🙂
This is fantastic. My best friend needs to eat gluten free and I am going to make these muffins for her.
This looks like a good recipe for Thanksgiving. Thank you.
I’m always looking for new gluten free recipes. Thank you for sharing this!
Thanks for sharing this great recipe. I pinned.
OMG! These look amazing!!!! I love anything pumpkin too!!!!
I’m not much of a baker, but I think these look simple enough to make. I must try these!!! Thanks for sharing this fabulous recipe!
🙂
My husband will love these. Thanks for the recipe.
Sound yummy must try 🙂
These look and sound so delicious. Also gluten free is so much more healthier.
I love this recipe. It looks easy to make and so little ingredients. Thank you for the recipe! 😉
Glutin-Free is always good, and these Pumpkin Spiced Muffins look delicious, I can’t wait to give them a try. Thank you for sharing this recipe.
Yum looks delicious gotta try making these for the holidays.
This recipe sounds really good. I enjoy pumpkin, probably once a year or so. I always make a pumpkin pie for my husbands birthday, which is coming up soon.
These really are good. I made them the other day. The recipe is easy to follow and it tastes great.