Is your mouth watering for these yet?? The words ‘Easy’ and ‘Maple’ and ‘Pumpkin’ are one of the best combinations in the world in my book. And after seeing this recipe, I have a feeling, you’ll love it too.
The special pumpkin mix in this recipe infuses the maple with the pumpkin to create a delicious starter that will remind you of fall. Being a muffin, they are pretty forgiving for whatever gluten free flour mix you have on hand. I recommend ours, as it is gum free, with a perfect balance of starches and flours.
These gluten free maple pumpkin muffins are gum free, dairy free and egg free, but full of amazing flavor. Serve them at room temperature to give the flavors time to really settle.
Easy Gluten Free Maple Pumpkin Muffins
Makes about 12
Ingredients:
Pumpkin Mix
9 ounces pure pumpkin
1⁄3 cup 100% maple syrup (not maple flavored)
1 teaspoon vanilla extract
Dash of cinnamon
Dry Mix
2 cups gluten-free flour mix
1 cup brown sugar
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1/2 teaspoons cinnamon
1⁄2 teaspoon powdered ginger
1⁄4 teaspoon ground allspice
Wet Mix
2 eggs (Use this for an egg replacer)
1⁄3 cup canola oil
1⁄2 cup orange juice
Topping
1/2 cup brown sugar
2 teaspoons cinnamon
Directions:
Preheat the oven to 350. Prepare a muffin tin with paper liners. Or just spray a muffin tin with cooking spray. Set aside.
In a small bowl, mix together the pumpkin mixture ingredients.
In a large bowl, combine all the dry ingredients and mix thoroughly.
Lightly mix the wet ingredients in a small bowl and add them all at once to the large bowl with the dry mix. Stir just to combine.
With a spatula, fold in the special pumpkin mix.
Prepare the topping: combine the brown sugar and cinnamon and mix well.
Fill each muffin cup about 2/3 full with the batter and top each with a sprinkling of the topping.
Bake at 350°F for 20 – 25 minutes until a toothpick tests done.
Cool on a wire rack (wait as long as you possibly can!)
Enjoy with a delicious cup of coffee or tea!
Another wonderful recipe to look at is this muffin recipe, it’s a chocolatey delight!
P. S. Have you gotten our cookbook yet? It’s filled with amazing slow cooker recipes and 3 bonuses! Check it out: Slow Cooked Meals
joanfarmer@msn.com
If replacing xanthan gum in a recipe, what are the equivalents for the various substitutes- like agar agar, gelatin, chia seeds, flax seeds, etc.? Thank You!
C.J. Brady
Hi,
Thanks for asking! So I wrote this article to offer some suggestions for replacements. https://gluten-free-bread.org/make-substitutions-xanthan-gum-baking
Let me know if you have any other questions!