I have had this recipe in my recipe box (so old school!) for as long as I can remember…therefore, I don’t recall where I originally found it. But, a Fall season doesn’t pass by without making at least a few dozen of these delicious treats. It’s an October/November staple in our house and I hope it becomes a staple in your home as well!
Easy to make, with pretty basic ingredients these pumpkin muffins have been a favorite for several reasons. First, they are low fat! Only a 1/4 cup oil in 12 muffins, yet they are incredibly tender and moist. (I happily take this as full permission to spread butter on my baked muffins!) Second, their “pumpkiny” flavor is just right. Third, they have proved their versatility! Before we had celiac disease and gluten intolerance in our family I made them with regular all-purpose flour, and I was so pleased to learn I could make these muffins gluten free with a direct substitute of Bob’s Red Mill 1 to 1 flour. So whether you want to make these GF or not, these need to be your “go to” pumpkin muffin for Fall.
The process for making these muffins is similar to most quick breads. First combine your dry ingredients together (other than nuts and raisins) in one bowl and your wet ingredients in another bowl. Then blend these two together and add in your nuts and/raisins if desired. I’m kind of purist, and often times I leave out the nuts/raisins so I can get that classic pumpkin flavor with no other distractions!
In terms of the muffin tins, you can either oil them or use paper liners so that the muffins easily release from the tin. The latter make clean up a breeze and are my preference! But if you are having a muffin craving and find yourself short of liners, you can spray your tin with a Pam type product, OR just use your fingers and smear some butter or neutral flavored oil like canola or coconut around each muffin cup.
To scoop batter into the tins I like to use a large cookie scoop or a 1/4 cup measure. Divide the batter evenly among the dozen muffin cups, which should fill each cup to about 2/3-3/4 full. If you’d like, top with some pumpkin seeds.
Muffins bake for about 20-25 minutes. You’ll know they are fully baked when the center of a tested muffin springs back nicely when lightly depressed with your finger. Alternatively, if putting your finger on a muffin that has been baking at 400 degrees seems a bit suspect, you can use a toothpick or cake tester. Pierce the center of a muffin all the way through and if the toothpick/tester comes out clean (meaning there is not batter on it) your muffins should be done. Allow muffins to rest 5 minutes before removing from tin and then enjoy!!
Helpful Hints From Mom:
- After 5 minutes, remove the muffins from the tin and cool them on a cooling rack. This helps prevent them from continuing to bake and possibly drying out.
- These muffins freeze beautifully! So if a dozen fresh muffins is way too much for your household, pop extra muffins in a sealed plastic container or Ziploc freezer bag and store for later!
Gluten Free Pumpkin Muffins
Ingredients
- 1 3/4 cup gluten free flour I use Bob's Red Mill Cup 1 to 1 Baking Flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 egg
- 1 cup sugar
- 1 cup canned pumpkin
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1/2 cup chopped nuts or raisins-optional
- 1/4 cup pumpkin seeds, optional
Instructions
- Preheat oven to 400 degrees F. Grease or line muffin tins with paper liners, enough for 12 muffins.
- In a large bowl stir flour, baking powder, cinnamon, nutmeg and salt together. Set aside.
- In a medium bowl lightly beat egg with a whisk. Add sugar, pumpkin, milk and oil. Stir together until well blended.
- Stir into flour mixture until well blended. Add in nuts/raisins if desired.
- Using a large cookie scoop or a 1/4 C measure, scoop batter into muffin tins dividing evenly among the 12 muffins. If desired, scatter pumpkin seeds over top of each muffin.
- Bake for 20-25 minutes.