Pumpkin Muffins (Gluten-Free)

READY IN: 40mins
Recipe by UmmBinat

5 stars for us and on http://www.celiac.com. This is modified from a recipe by Belinda Meeker. Serve them after cooling for best texture, not straight from the oven.

Top Review by mersaydees

These are moist and yummy! For the gluten free flour I used recipe #470769 #470769. I agree with Mikekey that these were plenty sweet without the topping. These are 10 stars, as Mikekey says; I took them to work and they disappeared three times faster than anything else I've brought in -- I promised my co-workers to make these a regular. Thanks, UmmBinat! Made for Best of 2011 Cookbook tag game.

Ingredients Nutrition


  1. Combine all dry ingredients into a mixing bowl.
  2. Make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend.
  3. Gently fold in pumpkin mixture until blended.
  4. Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
  5. Fill each paper cup very well for nice voluminous muffins.
  6. Top with topping mixture and bake at 350F for 20-25 minutes or until done.
  7. Place on wire rack until cool.
  8. Enjoy!

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