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These gluten free pumpkin muffins are the perfect way to greet the morning. They’re slightly sweet (sweeter if you add the chocolate chips, of course!), totally moist and full of yummy fall flavor. I haven’t met anyone yet who didn’t want seconds. Seriously.
To me, pumpkin is a nearly perfect ingredient for nearly any recipe, any time of year. That being said, as soon as the first leaf falls, I’m grabbing for the pumpkin! Luckily there’s always canned pumpkin if you can’t find ripe pumpkin hanging around, but if it’s smack dab in the middle of fall, click here for how to make your own pumpkin purée.
Baking with pumpkin in your recipes means you can cut the fat and calories while adding moisture, all while also introducing vitamins A, C and B-complex, antioxidants, fiber and minerals like calcium and potassium. Plus, it’s gorgeous and brings out fantastic flavors in everything from soup to donuts, brownies, pie, cheesecake and of course, muffins.
If you’re in the mood for any other kind of pumpkin recipe, just type in PUMPKIN into the search bar at the top of my site—you’ll hit a goldmine of recipes!
So go forth and find new ways to use pumpkin in your baking, starting with these delicious gluten free pumpkin muffins! Made even easier with my gfJules™ Muffin Mix, I’ve also given you directions for how to make them from scratch with my gfJules™ Gluten Free All Purpose Flour.
If there was such a thing as dog-earing a website page, you’d want to do it here.Print
Preheat oven to 350ºF (static) or 325ºF (convection).
Oil or line muffin cups and set aside (makes approximately 16 muffins).
If baking from scratch, cream the butter and sugar until the mixture is light and fluffy.
If using my gfJules™ Muffin Mix and you are adding the optional 1/4 cup sugar, cream that with the butter. If you are not adding more sugar to the muffin mix, instead add 1/4 of the muffin mix to the butter and whip.
Next, add the eggs and beat well. Stir in sour cream and pumpkin purée until well blended.
If baking from scratch, use a separate bowl and whisk together all the dry ingredients (including pumpkin pie spice) then add gradually into the wet mixture until thoroughly mixed.
If using my gfJules™ Muffin Mix, simply add remaining mix to the bowl and beat until integrated with pumpkin mixture.
Lastly, fold in chocolate chips, if using.
Spoon the batter into prepared muffin tins, filling two-thirds full. Bake for 25-30 minutes or until lightly browned.
Cool before removing from tins. Makes 12 – 16 muffins, depending on size.