Pumpkin Spice Muffins

After a shortage, I finally found canned pumpkin at the store last week.  I ended up with some leftover from this recipe, and my dogs were thrilled to have it as a treat.  The rest of us greatly enjoyed the muffins.  They rose nicely and had a soft texture.

Because these muffins were to be eaten for breakfast, I purposely did not put much sugar in the recipe.  You can add more if you like, but I didn’t get any complaints. I was out of nuts, but would have enjoyed them in this recipe.   Remember, you can substitute a gluten-free flour mix for the total amount of flour that I use in a recipe.  Regular flour will probably work well also, just omit the xanthan gum.  A milk substitute should work as well.

Pumpkin Spice Muffins
Author: 
Recipe type: Breakfast
Serves: Makes 12 mufins
 
Ingredients
  • ½ cup brown rice flour
  • ½ cup sorghum flour
  • ¼ cup millet flour
  • ½ cup potato starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅛ teaspoon nutmeg
  • 1/16 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ teaspoon cinnamon
  • ⅓ cup sugar
  • ½ cup chopped walnuts (optional)
  • ¼ cup oil
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • ⅓ cup milk
  • 1 cup canned pumpkin
Instructions
  1. Preheat oven to 375°.
  2. In a large bowl, combine the flours, starch, xanthan gum, baking powder, baking soda, salt, nutmeg, ginger, cloves, cinnamon, and sugar.
  3. Add the wet ingredients and stir well with a large spoon or spatula. Make sure all the flour mix is wet.
  4. Spoon into 12 sprayed or greased muffin cups and bake at 375 degrees for about 18 minutes or until a tester comes out clean.
  5. Remove to a wire rack and cool.
3.2.2265

 

This recipe is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten Free, and Cupcake Tuesday at Hoosier Homemade.  Stop by to see more great recipes (not necessarily gluten free, though).

Leave a Reply Cancel reply

21 Comments to “Pumpkin Spice Muffins”

These look great, Linda.I, too, was a little freaked out by the pumpkin shortage.I even bought lots of pie pumpkins to make my own puree…but then the cans showed up.(Now I just have to figure out what to do with the pie pumpkins…)

Thanks so much for sharing this on Slightly Indulgent Mondays!

Reply

Why a pumpkin shortage? A virus? I use different kinds of squash for Thanksgiving pies; they're much more smooth – and you can't tell the difference from pumpkin.

I can eat the gluten grains, but an alternative is welcome. Thanks.

Reply

Yum – These look delicious.I'm a sucker for muffins and pumpkin spice sounds awesome!

Also, about the once monthly cooking – sounds really interesting!I'd never thought of preparing everything for an entire month ahead of time.(I didn't want to comment there, because I'm not in the giveaway zone =D).

Reply

Great recipe! You could have submitted this for my theme Pumpkin Treats for the Go ahead honey it's gluten free event.

Reply

awesome!

And, I bet they'd be great made with sweet potato, if you can't find pumpkin.

Reply

Linda–These look wonderful! I'm crazy about anything pumpkin. You'll be hearing me say that often.;-)

I didn't know there was a pumpkin shortage, but I haven't seen pie pumpkins at the grocery store yet. Oh, dear. I can use canned, but I really like to do fresh, especially for a fab pumpkin pie. Maybe it depends on which area one is in as to what is short–canned or fresh.

I have to agree with Heather's comment regarding including it in Go Ahead Honey … I suggest just updating your post so it will get included in the roundup. The more great pumpkin recipes the better!

SnoWhite's point is good, too. Making these with sweet potato would also be yummy.:-)

Shirley

Reply

I thought I was the only one missing pumpkin.What happened?

I LOVE pumpkin muffins and your recipe looks great, Linda.

Reply

Shirley,I know there has been a canned pumpkin shortage in other areas as well.I found more of it, but haven't seen pie pumpkins. I've never made my own from a pie pumpkin, but I'd like to try.

Reply

These muffins look great! Love stuff with sorghum & millet, nice to have something that isn't all starches. Thanks!

Reply

Those look really yummy:-)

Reply

a dear friend of mine made these for me before thank you for the recipe I believe I will return the favor

Reply

These look yummy! Even for non-gluten-free folks. Thanks for joining in the party at Cupcake Tuesday!
~Liz

Reply

Linda, can you use 1/4 cup melted butter instead of the 1/4 oil.The reason I'm asking is that I bake a lot with Lite Butter and this would lower the fat count.If they are better with the oil, I will use it.Thanks.

Reply

Cindy – I've never tried it with butter, but I think it would work well.Sorry I didn't get back to you sooner.

Reply

Thanks so much for this recipe. I made a batch yesterday and they are almost gone already (which is sorta sad considering its just my husband and I). This recipe was a complete knock outta the ballpark – something I needed as I've been struggling with gf baking.

My guy is already hinting these are perfect for his lunches… and do I want to try them with dried cherries, maybe some chocolate chips, or hey some candied ginger! When the NON-celiac wants more – you know you have a hit!

Reply

Since going gf and now Dunkin came out again with their pumpkin muffins been looking for a substitute recipe to try my own!Thanks for posting!Going shopping later to hunt for the goodies to make it!

Reply

I dont have millet flour can i sub brown rice or sorghum?

Reply

As I read your instructions, you said you can use GF flour mix as a subsitute, does that include the first four ingredients, or just the FLOUR listed in your recipe????

Reply

    A flour mix would replace the first four ingredients and possibly the xanthan gum if your mix contains that.

    Reply