Ingredients
Dietary Substitutions
How to make gluten-free pumpkin muffins
Gluten Free Baking Mix Recipes

Ingredients

Dietary Substitutions

Check out our Baking Resources: Dietary Substitutions to convert baking mix ingredients to dairy-free, vegan, wholesome, or allergen free.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

How to make gluten-free pumpkin muffins

Gluten-Free Pumpkin Muffins (GF Muffin Mix)

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Course: Dessert

Cuisine: American

Keyword: gluten-free muffins, muffins, pumpkin muffins

Servings:

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Equipment

Ingredients

1 Gluten-Free Muffin Baking Mix
1 c. pumpkin puree (not pumpkin pie filling)
⅓ c. oil
1 egg
¼ c. buttermilk or milk
1 ½ tsp. vanilla
1 T. brown sugar
2 tsp. pumpkin pie spice

Instructions

PREP

Line muffin pan with muffin liners, or spray with non-stick spray.

BATTER

Place bag of baking mix in bowl or mixer.
Add mashed pumpkin, oil, buttermilk, egg, vanilla, brown sugar, spice, and mix well.
Let batter rest 5 minutes and then mix again to help hydrate gluten-free flour.
Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

Bake at 375° for 10 minutes. (oven time may vary). Reduce oven to 350° and bake for additional 12-15 minutes. Let cool and store in air-tight container.

Notes

Gluten-Free Baking Tips: If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make batter ahead and store in the fridge up to 1 week until use.

DIETARY SUBSTITUTIONS

To make vegan:
• In place of the milk, use unsweetened oat, coconut or almond milk.
• Swap out butter with vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
• To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.

STORAGE

Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.

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