| | | | | | | | | | | | |

GF Pumpkin Delight Muffins

This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). Please see my full disclaimer policy for details.

GF Pumpkin Delight Muffins

Here is a great way to get into the “pumpkin” season. Try these little tasty, yet healthy muffins. I used the Forks Over Knives Cookbook again…making changes to fit my gluten-free needs.

GF pumpkin delight muffins have great pumpkin flavor, just what I was hoping for. The recipe was for pumpkin bread, but I prefer muffins so the baking time was changed as well.

I also made them with whole-wheat pastry flour as the original recipe suggested for my husband. So whether you make the gluten-free or regular muffins I think these pumpkin muffins are going to be gobbled right up!

Each muffin at 2.6 weight watcher points plus whether you make them gluten-free or with whole-wheat pastry flour. Muffins with nuts have 3 for each muffin.

 

**Special Tips

If you don’t have apple butter on hand use this quick and easy method:

In a microwavable dish add 2 cups unsweetened applesauce, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp cloves, mix well.  Microwave until bubbly – about 3-5 minutes. Instant apple butter. Store leftovers in the refrigerator.

An easy homemade gluten-free flour mix that works well in this recipe is:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour

 

GF Pumpkin Delight Muffins            Makes 14 muffins (15 if nuts are added)

2 cups gluten-free flour mix or any favorite GF flour combination you have will work.   **See above in special tips
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp cloves
1 1/2 tsp xanthan gum (only for gluten-free, do not need in whole-wheat version)
2 cups pumpkin puree
1/2 cup pure maple syrup
1/3 cup apple butter **see above in special tips  
1 tsp vanilla extract
1/2 cup raisins (original recipe uses golden)
1/2 cup chopped nuts (optional)

1/4 cup mini semi-sweet chocolate chips, (optional) I use Enjoy Life Semi-Sweet Mini Chocolate Chips.

Preheat oven to 350. Prepare muffin tins with liners or a non-stick cooking spray.

In a large mixing bowl add flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves. Mix well.

In a smaller mixing bowl add pumpkin, maple syrup, apple butter, and vanilla. Mix well.

Pour the pumpkin mixture into the flour mixture and mix.

Stir in raisins (and nuts if choose) be careful not to over mix if using regular flour.

Spoon into prepared muffin tins. Bake for 23-25 minutes.

Remove from muffin tins and let cool on wire racks.

Serve some up and enjoy.  Freeze in good quality freezer bags or containers – perfect for a quick breakfast or snack!

 

Enjoy!

GF Pumpkin Delight Muffins

Flavorful pumpkin muffins that are gluten, dairy, and egg-free. A healthy breakfast or snack idea.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: gluten free healthy pumpkin muffins vegan recipe
Servings: 15 Muffins
Calories: 122kcal

Ingredients

  • 2 cups gluten-free flour mix  or any favorite GF flour combination you have will work.  *See in notes below
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1 1/2 tsp xanthan gum only for gluten-free, do not need in whole-wheat version
  • 2 cups pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/3 cup apple butter see below my super quick & easy method
  • 1 tsp vanilla extract
  • 1/2 cup raisins original recipe uses golden
  • 1/2 cup chopped nuts optional
  • 1/4 cup mini semi-sweet chocolate chips (optional) I use Enjoy Life Semi-Sweet Mini Chocolate Chips.

Instructions

  • Preheat oven to 350.
  • Prepare muffin tins with liners or a non-stick cooking spray.
  • In a large mixing bowl add flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves. Mix well.
  • In a smaller mixing bowl add pumpkin, maple syrup, apple butter, and vanilla. Mix well.
  • Pour the pumpkin mixture into the flour mixture and mix.
  • Stir in raisins (and nuts if choose) be careful not to over mix if using regular flour.
  • Spoon into prepared muffin tins. Bake for 23-25 minutes.
  • Remove from muffin tins and let cool on wire racks.

Notes

3 WW points plus each
**Special Tips
If you don't have apple butter on hand use this quick and easy method:
In a microwavable dish add 2 cups unsweetened applesauce, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp cloves, mix well.  Microwave until bubbly - about 3-5 minutes. Instant apple butter. Store leftovers in the refrigerator.
An easy homemade gluten-free flour mix that works well in this recipe is:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
 
 

Nutrition

Serving: -1g | Calories: 122kcal | Carbohydrates: 29g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 191mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5084IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating