Pumpkin muffins are a easy way to enjoy the festive pumpkin flavor in the fall months. If you have people in your family with allergies, sometimes baking can be a challenge. This recipe is for gluten free pumpkin muffins which allows everyone in my family to enjoy them!
Gluten Free Flour
When it comes to gluten free flour, I prefer to use Bob's Red Mill gluten free flour. This flour has a 1:1 ratio, so if you want to make these muffins with regular flour, you can substitute for it in equal amounts. This recipe also includes rolled oats and I get the same brand of Bob's Red Mill Rolled Oats that are also gluten free.
Low Sugar Substitutes
I am diabetic so I also have to be careful about the amount of sugar that I am consuming. I know that many moms also monitor the sugar that their children eat so when there is an option to create a lower sugar option, I always like to try it out. In this recipe, I use mashed bananas as a sweetener. These are a substitute for maple syrup in the original recipe and I have found that they taste the same even with this healthier alternative.
Pumpkin Muffin Recipe Pan
To bake these muffins I used a ceramic baking pan from xtrema cookware. I have several of their baking pans and have found that they cook well and I love that they are ceramic and non toxic. If you want to try their products, you can use the code THECROSSLEGACY for 15% off your order.
Freezing Pumpkin Muffins
I normally put half of these muffins in the freezer after I make them. This allows us to take out a few at a time as we want to enjoy them and they still taste fresh. They can be stored in a glass container or freezer safe bag. They are really moist muffins so I normally store the ones that we are keeping out to eat in the fridge. When we are ready to eat them, I warm them up and serve with butter.
Gluten Free Pumpkin Muffins
Ingredients
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 T pumpkin pie seasoning
- 1 ¼ cup gluten free flour
- ¾ cup gluten free rolled oats
- 1 cup pumpkin puree
- ⅓ cup greek yogurt
- ½ cup mashed bananas
- 2 T oil
- 1 egg (room temp).
- 2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees
- In a large bowl mix baking soda, salt, pumpkin pie seasoning, flour, and rolled oats
- Set aside
- In a separate bowl combine mix pumpkin puree, greek yogurt, mashed bananas, oil, egg, and vanilla
- Add dry ingredients to wet ingredients and mix well
- Place muffin liners in pan and fill ⅔ full
- Bake for 20 minutes
- If a toothpick comes out clean, they are done
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