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Pumpkin Spice Muffins (Gluten-Free Recipe)

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New to the pumpkin spice world? Well, fair warning – once you try it, you’ll never go back!

With that being said, This Pumpkin Spice Muffin Recipe is gluten-free and combines fresh pumpkin puree, milk, sugar, pumpkin spice and a few other simple ingredients to make the best tasting and most moist pumpkin muffins in 30 minutes or less!

I remember the first time I tried my first pumpkin spiced food, it was a cup of coffee from Starbucks (I know, pretty basic, right?) and to be honest, I did not like the taste at all.

But then, I found myself a few days later craving it and the rest is history.

I am not what you call a “pumpkin spice fanatic”. I love all things pumpkin spice – scents, flavors, but mostly food and that is why I had to make my own homemade pumpkin spice. Trust me, it’s better than the store bought stuff! I swear everything tastes better homemade!

Anyways, back to these muffins – they are really dang good. I like to enjoy them with my morning coffee and make them on nights I know I am going to be busy the next morning. A quick breakfast that is so good too!

If you’re thinking, but Brit, you are on the Weight Watchers program, you are right and don’t worry, these are within my point range. Each muffin is 6 Weight Watchers Points as-is (per the recipe below) but if you use ingredients like Stevia instead of sugar and yogurt butter instead of real butter, you can cut down on those points significantly!

Ready to make these delicious muffins? Here is what you’ll need:

Making these is super simple! I like to preheat my oven first to give it time to warm up while I make the muffin batter. Preheat your oven to Preheat oven to 350 degrees F.

Next, lightly spray a muffin pan with cooking spray and set aside. You can also use muffin liners if you prefer.

Place all ingredients for muffins (excluding coating ingredients) in one large bowl. Mix well to combine.

Now, carefully spoon batter into your prepared muffin pan and fill each cup to approximately 2/3 full. You don’t want to overfill or you’ll have a mess in your oven!

Bake for 16-19 minutes. I like to check mine at 12 minutes, put a toothpick or fork into them and ensure they are baking like they should.

While muffins are baking, melt ¼ cup of butter in a shallow bowl for the coating.

Combine the cinnamon and sugar in a separate small bowl.

Once muffins have completed the baking process, submerge the top of the muffin into the melted butter. Immediately dip the top into the cinnamon sugar mixture and then roll the entire muffin in the mix to give the remainder surface area a light coating.

If you’d rather skip the additional sugar, you can just skip that step but I truly love that little bit of added spice from the cinnamon and sugar!

Continue this process until all muffins are coated and serve!

If you plan to make these ahead of time, you can place them in a freezer container and reheat for 10-20 seconds in the microwave to get them to a nice warm and soft consistency.

If you plan to freeze them, I suggest doing it BEFORE adding the sugar/cinnamon coating. I’ve found doing it after, makes them hard as a rock and we want those soft, muffins!

When ready to eat, simply remove from the freezer, re-heat in the microwave for 10-20 seconds (add more time if needed) and follow up with the last step of the coating.

I surely hope you enjoy these pumpkin spice muffins as much as I do and if you do, come back and let me know!

Happy Fall!

Pumpkin Spice Muffins (Gluten-Free Recipe)

Pumpkin Spice Muffins (Gluten-Free Recipe)

Yield: 15
Prep Time: 5 minutes
Cook Time: 16 minutes
Additional Time: 3 minutes
Total Time: 24 minutes

This Pumpkin Spice Muffin Recipe is gluten-free and combines fresh pumpkin puree, milk, sugar, pumpkin spice and a few other simple ingredients to make the best tasting and most moist pumpkin muffins in 30 minutes or less!

Ingredients

  • 1 1/2 Cups Gluten-free flour (you can also use regular flour if you wish)
  • 3/4 Cup 100% Pumpkin Puree
  • 1/2 Cup Milk
  • 1/2 Cup Butter, melted
  • 1/2 Cup Sugar
  • 2 Teaspoon Pumpkin Spice (trust me and try my recipe)
  • 2 Teaspoon Baking powder
  • 1 Teaspoon Xanthan gum (if your flour mix doesn’t already include it)
  • 1 Teaspoon Vanilla extract
  • 1 Teaspoon Salt
  • 1 Egg
  • For The Coating:
  • ¼ cup butter, melted
  • ½ cup sugar
  • 1 teaspoon cinnamon

Instructions

  1. Making these is super simple! I like to preheat my oven first to give it time to warm up while I make the muffin batter. Preheat your oven to Preheat oven to 350 degrees F.
  2. Next, lightly spray a muffin pan with cooking spray and set aside. You can also use muffin liners if you prefer.
  3. Place all ingredients for muffins (excluding coating ingredients) in one large bowl. Mix well to combine.
  4. Now, carefully spoon batter into your prepared muffin pan and fill each cup to approximately 2/3 full. You don’t want to overfill or you’ll have a mess in your oven!
  5. Bake for 16-19 minutes. I like to check mine at 12 minutes, put a toothpick or fork into them and ensure they are baking like they should.
  6. While muffins are baking, melt ¼ cup of butter in a shallow bowl for the coating.
  7. Combine the cinnamon and sugar in a separate small bowl.
  8. Once muffins have completed the baking process, submerge the top of the muffin into the melted butter. Immediately dip the top into the cinnamon sugar mixture and then roll the entire muffin in the mix to give the remainder surface area a light coating.
  9. If you’d rather skip the additional sugar, you can just skip that step but I truly love that little bit of added spice from the cinnamon and sugar!
  10. Continue this process until all muffins are coated and serve!

Notes

If you plan to make these ahead of time, you can place them in a freezer container and reheat for 10-20 seconds in the microwave to get them to a nice warm and soft consistency.

If you plan to freeze them, I suggest doing it BEFORE adding the sugar/cinnamon coating. I’ve found doing it after, makes them hard as a rock and we want those soft, muffins!

When ready to eat, simply remove from the freezer, re-heat in the microwave for 10-20 seconds (add more time if needed) and follow up with the last step of the coating.

I surely hope you enjoy these muffins as much as I do and if you do, come back and let me know!

Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 289mgCarbohydrates: 25gFiber: 1gSugar: 14gProtein: 2g
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