Gluten Free Pumpkin Muffins

gluten free pumpkin muffins

Even though it’s still quite warm here in Boston, kids are back in school, and summer is technically over…which means it’s a reasonable time to start baking with pumpkin again and thinking about HALLOWEEN. The first fall recipe of the season: Gluten Free Pumpkin Muffins. They’re good on their own, but they’re obviously extra good with frosting on top. I’ve included the “healthy” frosting option (warning, it’s only healthy through comparison), and then extra-less healthy cream cheese frosting option. Enjoy!


(makes 12 muffins)

– 2 cups gluten free flour (I used better batter)
– 2/3 cup brown sugar
– 1/3 cup sugar
– 2 eggs
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon baking soda
– 1/4 teaspoon ground ginger
– 1 stick of butter (8 tbs)
– 1/2 cup canned pumpkin
– 1/3 cup almond milk (sub whole milk or buttermilk if you prefer)


– Add dry ingredients to your mixing bowl first, whisk together (by hand is fine)
– Add the remaining ingredients, mix together
– Scoop evenly into muffin trays with a spoon
– Bake for 15-20 minutes until puffed up, tops will be lightly browned
– Let sit for at least 5 minutes before glazing and/or eating


(pictured above, is your “healthy” frosting option)

– 8 oz creme fraiche (cool to room temp)
– 1/2 cup confectioners sugar
– 1 tsp pumpkin puree (really just for coloring, you can skip if you want white glaze)
– 2 tbs of butter (softened, not melted)
– Mix all the ingredients together in an electric mixer/with hand beaters/or super fast by hand
– If it comes out too wet just add a dash of your GF flour and beat again

Creme Cheese Frosting:

(not pictured- is you most delicious and less healthy option)

– 12 oz creme cheese
– 1.5  cups confectioners sugar
– 1/2 stick of butter (4 tbs)
– 1 tsp vanilla extract
– Mix creme cheese and butter together in an electric mixer, once smooth slowly add in confectioners sugar. Once sugar is thoroughly mixed, slowly add the vanilla.

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