It’s autumn! The leaves are brown, the sky is grey, and going outside is starting to feel like a chore rather than a treat. But for me, one of the ways we’re compensated for the chilly weather and the shortening days is the delicious flavours of seasonal autumn cooking. And by that, I mean pumpkin! I absolutely love pumpkin as an ingredient in both sweet and savoury dishes, and I think these gluten free pumpkin muffins are a perfect autumn treat.
They’re made with tinned pumpkin puree, which isn’t always easy to find in the UK – although large supermarkets will often stock it in their international foods section. If you can’t find a tin of pumpkin puree, you can substitute it with homemade puree from a roasted pumpkin or squash – instructions here.
Okay, enough talk. On to the actual recipe!
Gluten Free Pumpkin Muffins Recipe
Ingredients for pumpkin muffins:
You will need the following ingredients for your gluten free pumpkin muffins:
- 250g gluten free flour
- 225g sugar (I split this between caster sugar, demerara sugar, and dark muscovado sugar – a mix with some darker sugar is ideal for a bit of extra flavour)
- 2 eggs
- 120g butter (salted)
- 50g oats
- 1/2 tsp xantham gum
- 1 tsp baking powder
- 1 can of pumpkin puree
- 2 tsps cinnamon
- 1 tsp ginger
- 1 tsp mixed spice
- 1 tsp vanilla essence
Method for gluten free pumpkin muffins
1. Pre-heat the oven to 190 degrees C and line a muffin tin with cake cases.
2. Melt the butter. You can do this in the microwave in 10 second blasts, stirring in between, until fully melted.
3. Add all the ingredients into a large mixing bowl, and mix until thoroughly combined. Don’t worry if it’s a little bit lumpy though!
4. Spoon the mix into the cake cases.
5. Bake for 20 – 25 minutes. You’ll know the muffins are fully cooked when a skewer or fork inserted into the centre of a muffin comes out clean.
6. Put the muffins on a cooling tray to cool. Or eat them straightaway – they’re delicious still warm from the oven!
Tips and pointers for your spiced pumpkin muffins:
These bad boys will keep in a tin for 3 – 4 days, although they’re yummiest fresh from the oven! You can also freeze your gluten free pumpkin muffins for up to three months – here are some pointers on freezing muffins. So you can make them now and enjoy them later!
This recipe is gluten free, however if you’re not in need of gluten free muffins, you can make them with regular flour and leave out the xantham gum. They’re just as yummy when they contain gluten, but do be careful not to over-mix the batter, as it will leave you with tough, chewy little cakes. Over-mixing is not such a problem with gluten-free baking, which is one of the few benefits of cooking for the gluten intolerant!
You can also very much get creative with the spices you use in these gluten free pumpkin muffins. I love a pumpkin spice blend that’s heavy on the cinnamon and ginger and light on the clove (by which I mean has NO CLOVES in it, because they’re disgusting). But a traditional American pumpkin spice mix has a good dose of nutmeg and clove in it, so you may wish to go for maximum authenticity there!