Muffins (gluten-free included) are one of the quickest treats to whip up, and they’re seriously so satisfying. This recipe will remind you of your grandmother’s pumpkin roll, minus the gluten.
When my daughter Lauren was seven years old, she developed a gluten sensitivity, and I didn’t know the first thing about gluten-free living. She had uncontrollable break downs (especially when attending birthday parties) about not eating her favorite treats. So, I did research and experimented with tons of GF recipes. Surprisingly, before long she started bragging about how she was gluten-free and had her friends eating the same meals.
The gluten-free pumpkin muffin that saved me
This pumpkin muffin recipe was my saving grace. It got us through those moments when she was heading out to a friend’s birthday party and wouldn’t be able to have the cake. I bought her a cute reusable cupcake case, and I would send her off with her treat.
What I love most about these muffins is that they freeze well, making a delicious treat readily available and easy to prepare. I bake a double batch, pack them individually and freeze them for up to 3 months. When I’m ready to serve, I pop them in the microwave for 15- 30 seconds. Try making this batter into pumpkin bread as well or mini muffins for a bite-size option.
What is gluten?
Gluten is a structural protein that acts as a binder and gives dough its elasticity. It is the only protein found in food that is completely indigestible, which is why it causes intestinal issues for people with celiac or gluten sensitivity like Lauren.
Simply substituting gluten-free flour for regular flour in your favorite recipes doesn’t always work, although some GF flours, like the gluten-free Bisquick used in this recipe, are made to be “complete.” My favorite gluten-free flours are Cup 4 cup ancient grains flour and King Arthur gluten-free all purpose baking mix.
Xanthan gum is often added to flour to get the right texture, but it can turn out gummy (and some people are sensitive to it). In her article, Baking with Gluten-Free Flour, Anne Cain says she makes flax meal slurries: 1 part golden flax meal to 2 parts hot water – for her binder. It’s an interesting technique you should try when experimenting with GF recipes.
Why make gluten-free pumpkin muffins?
Of course, for our family, my daughter is why I make gluten-free pumpkin muffins. But another great reason to have these available is they’re yummy, and most people can eat them!
These muffins are also fun to have at Thanksgiving! They make an excellent pre-dinner treat and a tasty late afternoon snack. And if you love pumpkin as I do, they are fantastic to have year-round!
And really, couldn’t these gluten-free pumpkin muffins double as breakfast food? (Asking for a friend.) 😉
Lauren's Gluten-Free Pumpkin Muffins
Ingredients
- 1 c pumpkin puree
- 1/4 c vegetable oil
- 1/4 cup almond milk can be substituted with coconut milk
- 2 eggs
- 3/4 c packed brown sugar
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla gluten-free
- 1 1/2 c gluten-free Bisquick pancake mix
Instructions
- 1. Preheat oven to 350°
- 2. Mix pumpkin puree, oil, milk, vanilla, and eggs in a large bowl
- 3. In a separate bowl, combine brown sugar, pumpkin pie spice, and gf Bisquick
- 4. Mix well until all ingredients are fully incorporated
- 5. Prepare a muffin tin by buttering all sides and coating lightly with the gluten-free Bisquick
- 6. Scoop mixture into prepared muffin tins. Bake 24 - 26 minutes or until a toothpick comes out clean.
- 7. Cool for 5 minutes, then transfer to a cooling rack to cool completely. Sprinkle with confectioners sugar
- Enjoy!
