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Recipe for Moist, Gluten Free Pumpkin Muffins

I wanted to share this easy, tasty recipe for Pumpkin Muffins (good any time of year!), adapted to be GLUTEN FREE from a recipe my older son made in his Family and Consumer Science course in Middle School (the modern-day term for what we called "Home Ec" back in my day!) I love the assortment of gluten-free flour blends on the market now -- so many good ones to choose from. Substituting them cup-for-cup for "regular" flours makes adapting recipes like this so easy. We used King Arthur gluten free multi-purpose blend, since it's easy to find in stores near us, but you can use another favorite brand of your choosing. 



Gluten Free Pumpkin Muffins



1 1/2 cup gluten free flour blend (we used King Arthur's GF multi-purpose flour)

1 1/2 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon pumpkin pie spice


1 cup pumpkin

1/4 cup vegetable oil

1/4 cup orange juice

2 teaspoons vanilla

2 eggs


1 Tablespoon Turbinado sugar or confectioners sugar


1.) Preheat oven to 350 degrees.

2.) Line muffin pans with 12 paper liners and spray lightly with non-stick spray (or spray non-stick spray directly in muffin tin, if you prefer not to use -- or don't have -- muffin liners)

3.) Pug all dry ingredients in large mixing bowl and mix lightly

4.) Put all wet ingredients (including eggs) in a separate bowl and mix lightly

5.) Combine wet and dry ingredients and mix just until combined. (Batter should be lumpy. Do not overmix batter.)

6.) Fill 12 muffin liners 2/3 full using an ice cream scoop or spoon, filling each liner with equal amounts of batter to ensure consistency.

7.) Sprinkle tops of muffins with Turbinado sugar or confectioners sugar (as we did)

8.) Bake 20-25 minutes.

9.) Check with toothpick. If toothpick comes out clean, the muffins are done. 

10.) Immediately remove from pan and place on cooling rack.

If you try this recipe with any other gluten free flour blend, let us know which one -- and how it turned out!