This post is sponsored by Bob’s Red Mill and contains affiliate links. Please see my disclosures here.
I willingly admit that I’m a little obsessed with anything and everything pumpkin. Pumpkin just makes everything taste better.
I realized that in all my pumpkin recipe adventures, I have yet to make and share a gluten-free pumpkin muffins recipe. Well, this travesty ends today with this AMAZING recipe.
I’ve been on the hunt for a pumpkin muffin recipe to try, so I asked my cousin Sharon if she had a good one. Sharon loves to bake and I was able to turn her apple cake recipe into this amazing gluten-free apple cake using my trusty Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. I had a feeling she had a good pumpkin muffin recipe in that little recipe box of hers.
She came through big time with a pumpkin muffin recipe that I easily made gluten-free with Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend.
When you bake with Bob’s 1-to-1, you simply substitute this flour blend for regular wheat flour. Gluten-free baking has never been easier. In the old days, we’d have to mix our own gluten-free flour blends to make a simple recipe work. That’s because you can’t just swap rice flour for wheat flour. Your baked goods will taste and look awful!
Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend is a blend of sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour and xanthan gum. As you can see, not one flour works as a 1-to-1 swap, rather a blend of flours and starches, along with xanthan gum, is needed to get the right texture in gluten-free baked goods.
Gluten-free bakers who have come long before me used to have to have a degree in chemistry to make any recipe work – but not today thanks to Bob’s Red Mill.
Sharon’s recipe was great, although long. She had me measuring out cinnamon, cloves, ginger and nutmeg. Instead of doing that, I simply added in pumpkin pie spice. One spice and I was done measuring! (I highly recommend adding pumpkin pie spice to your spice rack if you haven’t already. It makes baking with pumpkin much easier.)
I love the smell and taste of pumpkin pie spice – it really adds amazing flavor and depth to your pumpkin recipes.
I think it took me a total of five minutes to put together the batter for these gluten-free pumpkin muffins, and then they baked in 20 minutes flat.
I tried to let them cool for a few minutes before diving in. I couldn’t wait. The smell of pumpkin pie spices wafted in the air so I took a bite, then two, and before I knew it, an entire muffin vanished into thin air.
How Did the Gluten-Free Pumpkin Muffins Taste?
If I’m being honest, these muffins are…. AMAZING. Seriously amazing.
They are so soft, moist, doughy, sweet, pumpkin-y, and delicious. They are even a little gooey and dense thanks to the nutritious canned pumpkin.
I know this sounds so cliche, but you seriously cannot tell they’re gluten-free. I know my tastebuds are used to gluten-free things, but everyone who has tried these gluten-free pumpkin muffins seems so shocked that they’re gluten-free.
Whenever someone new to being gluten-free asks me how to bake delicious gluten-free baked goods, I let them in on a little secret. I tell them about Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend and tell them to run to the store to get this stuff for themselves (or you can get it Amazon for a better price if you can wait a few days for it to ship to you).
Another benefit to using Bob’s 1-to-1 Gluten-Free Flour Blend is that it’s also dairy-free. Some of the other gluten-free flour blends on the market are not dairy-free. Buyer beware.
These gluten-free pumpkin muffins are completely dairy-free in addition to being gluten-free too. Pretty awesome news, right?
Want More Pumpkin Recipes?
As I mentioned, I’m a little pumpkin obsessed, so may I recommend these gluten-free pumpkin squares (with cream cheese frosting) instead or in addition to the gluten-free pumpkin muffins? Get the recipe HERE.
Gluten-Free Pumpkin Muffins
- 1 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Flour Blend
- 1 cup sugar
- 1 Tbsp. pumpkin pie spice
- 1 tsp. baking powder
- 1 tsp. Kosher salt
- 1 1/4 cups canned pumpkin
- 2 large eggs
- 1/3 cup oil (I use avocado oil)
- Preheat oven to 350 degrees.
- Line a muffin tin with muffin liners. Set aside.
- Combine all the dry ingredients (flour, sugar, spice, baking powder and salt) and whisk together in a medium bowl.
- Combine all the wet ingredients (pumpkin, oil and eggs) in a second medium bowl.
- Add the dry ingredients to the wet ingredients and mix well.
- Evenly distribute mixture into 12 muffin liners.
- Bake for 20-25 minutes and then cool on wire racks.