Gluten Free Pumpkin Muffins
These cozy gluten free pumpkin muffins are perfect for fall! Made with Josie’s Best GF Muffin and More Mix, they have a light, fluffy texture and a hint of warmth from the pumpkin. Topped with oats for an extra crunch, this gluten free recipe makes a delicious snack or breakfast treat, especially for those cool mornings. Plus, they’re quick to whip up, thanks to the versatile mix—ideal for busy families who need something food allergy safe, hearty, and comforting.
More on Pumpkin
Pumpkin has long been a favorite ingredient in baking due to its naturally moist texture and mild sweetness. Rich in fiber, beta-carotene, and essential vitamins like A and C, pumpkin adds both flavor and nutritional benefits to baked goods. Historically, pumpkins were cultivated by Native Americans and have been used in baking for centuries, particularly in fall recipes like pies and muffins. Beyond its health perks, pumpkin acts as a natural binder and provides moisture, making it a fantastic addition to gluten-free baking, where texture and structure can be tricky to perfect.
About Josie’s Best GF
Josie’s Best GF products are not only certified gluten-free but are also free from the top 9 allergens, making them a safe and delicious choice for families with food sensitivities. Handmade in dedicated gluten-free facilities, these products are crafted with care to ensure there is no cross-contamination. With a focus on quality and safety, Josie’s Best GF allows people to enjoy their favorite baked goods without compromising on taste or health. Whether you’re new to gluten-free baking or a seasoned pro, these mixes offer a convenient and reliable solution for allergen-free cooking.
Ingredients
2 cups Josie’s Best Muffin & More Mix
2 tsp baking powder
1/4 tsp baking soda
½ tsp salt
2 tsp pumpkin spice
1 cup brown sugar
½ cup melted butter- cooled
1 cup of pumpkin
1/4 cup of milk
2 eggs
1 tsp vanilla
1/4 cup gluten free oats
Instructions
Preheat your oven to 350 and line a muffin tin.
In a large bowl whisk together: Muffin and More mix, baking powder, baking soda, salt, and pumpkin spice. Set this aside
In stand mixer or large bowl add sugar, melted butter, pumpkin, milk, eggs, and vanilla and mix well.
Gradually add the dry ingredients to the wet mixture, about 1/3 at a time, gently mixing between each addition. This helps combine the ingredients evenly without over-mixing!
Add the muffin batter to the prepared muffins tins until nearly full. Sprinkle about 1 tsp of the gluten free oats on top of each muffin.
Bake for about 25 mins until a toothpick inserted into the middle comes out with only a few moist crumbs. Allow to cool for at least 10 mins. before enjoying!
Optional: Frost with the very best Whipped Cinnamon Cream Cheese Frosting!
Enjoy!
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