These are the softest, fluffiest gluten free pumpkin muffins – ever! No dense, gummy, or crumbling textures here! Only those sweet and warm pumpkin spices and a pillowy soft texture!
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A YEAR in the making…
When I tell you guys that this muffin has been over a year in the making, I’m talking at then end of last summer I had opened my first can of pumpkin for the fall season, and wanted to figure out a soft, fluffy pumpkin muffin using the whole can. It was still quite warm out, and I didn’t want half of a can of pumpkin hanging around. Well by the end of October or so I had really mastered the texture and flavor, but never ended up blogging it as the holidays approached. By the time the new year came and went, I decided to save it for this fall. No one really wants pumpkin in January…right?!
Not just for the fall!
Well for keywords and Google purposes, pumpkin recipes don’t really match with January, but let me tell you how many times the girls *begged* for these muffins all winter! In fact, I had to find cans of pumpkin this past summer to make them here and there because they have become one of the girls’ favorite muffin recipes!
A gluten free pumpkin muffin…soft?!
I know it. I didn’t believe it could be done at first either. These pumpkin muffins are soft and fluffy. Not gummy in the center. This is something that can happen when using gluten free flour blends, as well as using dense pumpkin puree – put both gluten free and pumpkin together, and the texture can really get tricky. The blend of gluten free flours in this recipe, as well as the “fluff” reaction from leavener and eggs really give these pumpkin muffins a soft texture, and one that lasts for multiple days too!
Let’s make the softest ever gluten free pumpkin muffins!
This is one of those one bowl recipe deals! So fast and easy. To get started, you’ll get the wet ingredients whisked in a mixing bowl. No need to measure out the pumpkin either! This recipe uses the whole 15 ounce can!
Finish up the batter!
After you whisk the wet ingredients, mix in the dry ingredients, and scoop the batter into your muffin pan. The flour combo is really what gives these muffins the best texture. I know it will be tempting to play around with just using one of the 3 flours. I would highly encourage you to stick to the recipe as is the first time so you know how great they can be. That way, you know how they are supposed to turn out before you try making any changes. The buckwheat flour might be something you don’t have on hand, but I have multiple recipes using it that you can try, and buckwheat has a great protein, fiber, and mineral content. It is not a grain, rather a seed, so many people can tolerate it. If you need to take the almond flour out because you cannot have nuts, I’d actually just use more buckwheat flour in it’s place. If you do decide to change up the flours, please comment to let us know what worked, or didn’t work for you so that others might know and learn from you!
How long to these gluten free pumpkin muffins last?
One of the best parts about these pumpkin muffins is that they will keep their fantastic texture and taste for a day or two on the counter. If you need to store them longer, I’d put them in a freezer bag in the freezer to lock in the moisture, and because they do not have preservatives.
How big are these muffins?
I tend to make these muffins in a regular muffin pan and make them big – I use the entire batter in 12 muffins. I have done the muffins mini size multiple times in the last year, as my youngest still enjoys those! The also pack up for lunchboxes or snacks in the mini size well!
Softest *Ever* Gluten Free Pumpkin Muffins!
- 1 – 15 oz can pumpkin puree
- 3/4 cup coconut sugar
- 3 eggs
- 1 cup avocado oil melted butter coconut oil, or olive oil will work too
- 3 tsp vanilla
- 1/4 cup coconut yogurt or mix 2 tsp apple cider vinegar with 1/4 cup coconut milk to make “buttermilk”
- 3/4 cup Namaste GF Flour blend
- 3/4 cup almond flour
- 1/2 cup buckwheat flour
- 3-4 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 tsp aluminum free baking powder
- 1/2 tsp sea salt
- Blend the pumpkin, coconut sugar, eggs, avocado oil, coconut yogurt, and vanilla until smooth.
- Add the flours, pumpkin pie spice, cinnamon, baking soda, and sea salt, and blend to combine.
- Scoop the muffin batter into your muffin pan and bake at 425 degrees for 10 minutes. Then turn the oven down to 375 degrees and bake for another 10 minutes, until the pumpkin muffins spring back to touch, and are golden brown.