Super Easy Muffin Recipe
I love pumpkin muffins! There. I said it. These easy recipe delivers deliciousness at any time, regardless of the season. I appreciate them in the fall and winter, but there is no point in limiting yourself. The way I make them delivers a mouthful of wonderful flavor with every single bite!
If you want them in the spring or summer, go right ahead and make them. This pumpkin muffin recipe is super easy, and the results are amazing. Enjoy them at breakfast with an omelet or a piece of fruit.
Versatile Recipe
This is a versatile recipe. If you like nuts of any kind, chop them up and fold them into the batter. However, if you prefer to leave them out, that’s fine too. They’re just as good either way.
Since our granddaughters were spending the night with us when I made them, I chose to leave out nuts. I think the girls would like the extra crunch, but I’m not sure.
You can also add some applesauce to the batter. I’ve made them both ways, and for the most part, I can’t tell the difference in taste.
If you ever want to add even more nutrition, you can. In fact, people who claim to dislike veggies will still love these muffins. Some of the easiest vegetables to add include shredded carrots, chopped spinach, and summer squash. You can also add steamed zucchini that has been run through the food processor. Be careful not to overdo the additions because you don’t want to hide the pumpkin flavor.
What to consider when making pumpkin muffins:
You can make smaller muffins by not filling the muffin tins.
Add or decrease the amount of pumpkin pie spice to satisfy your family’s taste.
A little bit of applesauce adds moisture as well as flavor and nutrition.
Additionally, if you want more texture, add chopped nuts.
Although this is a gluten-free recipe, you can use regular flour if you want. Unless you have a gluten issue, it doesn’t matter.
Allow the muffins to cool for at least 5 minutes before removing them from the pan. Otherwise, they might fall apart.
Ingredients
Although I make these pumpkin muffins gluten-free, you can use regular all-purpose flour. It doesn’t matter, as long as you use the same amount.
Over the past few years, gluten-free products have gotten much better than they originally were. In fact, most people have no idea they’re eating gluten-free food when they taste my cooking.
You’ll need flour, rolled oats, canned pumpkin, brown sugar, butter, an egg, baking powder, pumpkin pie spice, and vanilla extract.
Directions
Combine the oats, flour, baking powder, and pumpkin pie spice in a medium-size bowl. Next, mix the butter, brown sugar, and eggs in a large bowl.
Gradually pour the dry ingredients into the wet mixture and stir until it is well mixed. I don’t recommend beating muffin mix because it will develop more of a cake-like texture. Scoop the mix into 8 medium-size muffin cups that have been sprayed with nonstick cooking spray.
Bake for 18-20 minutes and remove from the oven. Finally, allow them to cool before you remove them from the tins.
Serve your gluten-free pumpkin muffins with eggs, ham, or just with a cup of coffee. Enjoy them for an afternoon snack or light dessert. I’ve been known to put them on a dessert table with peanut butter cookies, macaroons, and other sweet treats.
More Delicious Recipes You’ll Enjoy
While you’re in a baking mood, you’ll certainly want to try this pineapple upside down cake and these peanut butter cookies. Surprisingly, the cake practically bakes itself in your rice cooker. And the cookies will melt in your mouth.
Since I like muffins for breakfast, I’ve developed this recipe for banana nut muffins. They’re just as easy to make, and they’re ideal for those days when you need to grab breakfast on the run.
If you enjoy chocolate as much as I do, you’ll also love my friend Julie’s double chocolate chip muffins.
We also love these blueberry muffins that I make in the air fryer. You can also bake them in the oven if you prefer.
Easy But Delicious Fall Recipe
Although this pumpkin muffin recipe is ideal for fall recipes, I actually enjoy them any time of year. That’s why I like to stock up on canned pumpkin when it goes on sale.
Gluten-Free Pumpkin Muffins
These muffins are delicious at any time of day. Serve them with fruit or an omelet for breakfast or in the afternoon for a quick pick-me-up.
Ingredients
- 1/2 cup of gluten-free all-purpose flour
- 1/2 cup of rolled oats
- 2/3 cup of canned pumpkin (not the pumpkin pie filling)
- 2/3 cup of brown sugar
- 3 tablespoons of butter
- 1 large egg
- 1 teaspoon of baking powder
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of vanilla extract
- Chopped nuts (optional)
Instructions
- Preheat oven to 375 degrees. Spray a muffin tin (medium-size cups) with nonstick cooking spray.
- In a medium-size mixing bowl, combine the flour, oats, baking powder, and pumpkin pie spice.
- In a large bowl, mix the butter and brown sugar until it is well blended and has a creamy texture.
- Add the eggs and mix well. If you’re using a hand mixer, turn it on high for one minute. Or you can beat it by hand for two minutes.
- Add the pumpkin and vanilla to the wet mixture and blend well.
- Add the dry ingredients to the pumpkin mixture and stir until everything is combined. Don’t over-mix it, or you will wind up with a cake-like texture. If you want to add nuts, do it now and fold them in.
- Distribute evenly in the muffin cups.
- Bake for approximately 18 minutes.
- Remove the muffins and allow them to cool for at least 5 minutes before removing them from the muffin pan.
Nutrition Information
Yield
4Serving Size
2 muffinsAmount Per Serving Calories 506Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 78mgSodium 319mgCarbohydrates 78gFiber 4gSugar 38gProtein 9g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
Marilyn
Wednesday 10th of April 2019
Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared.
southernhomeexpress
Wednesday 10th of April 2019
Thanks, Marilyn!
Julie @ Back To My Southern Roots
Thursday 4th of April 2019
Looks like a great recipe!
southernhomeexpress
Thursday 4th of April 2019
Thanks, Julie! They are delicious and super easy to make.