Gluten-Free Pumpkin Muffin
Votes: 14
These muffins are designed to resemble homemade pumpkin pie cooling on the windowsill—sweet but not too sweet, spiced with cinnamon, ginger, and nutmeg. The ingredients come together so effortlessly into a tender muffin that you might find yourself baking them all fall long.
Time: 1 hour 25 minutes
Complexity: easily
Quantity: 9 large muffins
Complexity: easily
Quantity: 9 large muffins
Gluten-free cupcakes with cinnamon flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 210 g gluten-free flour mix
- 1 teaspoon ground cinnamon
- 1 1/4 tsp baking soda
- 0.5 tsp chopped ginger
- 1/4 tsp ground nutmeg
- 0.5 tsp salt
- 1 tbsp. pumpkin puree
- 3/4 cup cane sugar
- 2 large eggs at room temperature
- 3/4 cup vegetable oil
- 2 tablespoons whole milk yogurt
We recommend
Recipes with similar ingredients: rice flour, pumpkin puree, brown sugar, eggs, yogurt, ground ginger, nutmeg, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Line a large metal muffin tin with 9 paper muffin liners.
- In a large bowl, whisk together the flour, cinnamon, baking soda, ginger, nutmeg, and salt. Set aside.
In another large bowl, combine the pumpkin puree and cane sugar. (For best results, use a stand mixer.) Beat in both eggs, one at a time, until smooth. Slowly pour in the vegetable oil, moving down the side of the bowl while mixing.
Add the dry ingredients 1/4 cup at a time, then mix thoroughly until half of the flour mixture is incorporated. Add the yogurt and mix well. Add the remaining flour and mix thoroughly. - Fill each of the 9 cupcake liners 3/4 full with batter.
- Bake the muffins for 10 minutes, then reduce the oven temperature to 190°C (375°F) and bake until the muffins are golden brown (a toothpick inserted into the center of a muffin comes out clean), another 10-15 minutes.
Let the muffins stand to cool for 10 minutes, then transfer them to a wire rack and let cool completely.
You can cover muffins glaze.
Author of the recipe - Shauna James Ahern is a food writer, gluten-free recipe author, and professional baker.
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