Gluten Free Pumpkin Muffins

These moist and tender gluten free pumpkin muffins are made with easy pumpkin puree, loads of pumpkin pie spice, just a few chocolate chips, and a crispy crumble topping.

The key to tall muffins is baking them first at a excessive temperature earlier than turning the oven down and letting your pumpkin muffins bake throughout. They appear like they got here out of your favourite bakery!

What makes these gluten free pumpkin muffins particular

• Simple to make: combine up the 3-ingredient crumble topping and chill it; whisk the moist substances, add the dry, combine, prime, and bake. That is all!
• Intense pumpkin taste: greater than 1 cup of pumpkin puree, with tons of pumpkin pie spice and a contact of brown sugar for richness
• Excellent texture steadiness: moist, tender, candy muffin with a very delicate crumb inside and a crispy, wealthy crumble on prime
• Lovely presentation: the muffins rise actually excessive, and the crumble topping catches your eye and makes them look fancy!

Key substances & substitution options

• Gluten free flour mix: use any one in every of my beneficial gf flour blends, and you’ll want to add some xanthan gum in case your mix would not already include it. It’s essential to use an all objective mix although, and never almond flour, coconut flour, or anything.
• Baking powder: supplies loads of rise for tall muffins, particularly once we bake them first in a very scorching 425°F oven for a couple of minutes.
• Salt: brings out the opposite flavors and balances sweetness.
• Pumpkin pie spice: A heat spice mix with cinnamon, ginger, allspice, cloves, and nutmeg. If you do not have it, do not let that cease you. Use apple pie spice, or 1 1/2 teaspoons floor cinnamon and 1/2 teaspoon nutmeg in case you have it.
• Sugars: principally white sugar in these muffins for sweetness and tenderness, plus some mild brown sugar for the wealthy style of molasses. The crumble topping is all brown sugar!
• Pumpkin puree: a full 1 1/4 cups of pure canned pumpkin puree make the muffins actually tender and provides taste and coloration. There is not any substitute for this right here.
• Butter: Melted butter retains the muffin crumb good and dense, and provides plenty of taste. In the event you’re dairy-free, strive virgin coconut oil or Miyoko’s Creamy vegan butter.
• Eggs: Add rise and richness. In the event you’re egg-free, strive 2 “chia eggs” (2 tablespoons floor white chia seeds + 2 tablespoons lukewarm water, combined and allowed to gel).
• Chocolate chips: Darkish chocolate chips pair rather well with pumpkin, however semi-sweet work nice, too. You’ll be able to exchange them with chopped uncooked walnuts or pecans, or one other kind of chip. In the event you go away them out, the muffins will likely be smaller.

Easy methods to make gluten free pumpkin muffins

Make the crumble topping

Make the crumble topping first as a result of it has to relax. Combine the gluten free flour mix, brown sugar and melted butter, and place it within the fridge.

Whisk the dry substances; whisk the moist

Mix collectively the gf flour mix, baking powder, salt, and pumpkin pie spice in a single bowl. Combine within the sugars, eggs, melted butter and pumpkin puree in a big mixing bowl.

Mix all substances, then add chips

Combine the whisked dry substances into the moist substances for a thick, delicate batter. Then add the chocolate chips.

Fill the muffin wells, add topping, bake

Scoop the muffin batter into the muffin tin. Break up the chilled crumble topping and scatter it over the muffins. Bake at 425°F for six minutes, then end baking at 350°F.

Recipe suggestions & methods

Bake in a very scorching oven at first

To get a very tall rise on these muffins, bake at 425°F for five or 6 minutes. With out opening the oven, scale back the temperature to 350°F and end baking, about one other 20 minutes. The tremendous scorching oven prompts the baking powder quick, and your muffins get a head begin.

Chill the crumble topping first

The crumble topping must be chilly or it will not maintain its form within the oven. So combine it up first and put it within the fridge. As quickly as you are carried out making the muffin batter, the topping is chilly sufficient to interrupt up, scatter on prime, and bake.

Make sure that your eggs and pumpkin are at room temperature

If you’re utilizing leftover pumpkin puree, it will be chilly. In the event you add chilly substances to melted butter, the butter will clump and your batter will not be easy or cohesive. Microwave chilly leftover puree at 50% energy for 10 to fifteen seconds to heat it up. Float chilly eggs in heat water for quarter-hour earlier than utilizing.

Storage directions

These are actually moist, tender muffins that may hold properly in an hermetic container on the counter for two to three days.

Can I freeze gluten free pumpkin muffins?

These muffins additionally freeze rather well. Simply place them in a single layer on a small rimmed baking sheet and freeze till agency. Then, place them in a feezer-safe zip-top bag and freeze for as much as 3 months. Let defrost in a single day on the counter or microwave at 70% energy for about 30 seconds.

FAQs