Gluten-Free Pumpkin Muffins with Fresh Pumpkin Puree
This is an excellent way to to use up your pumpkin insides for carving – If you plant to cook your carving pumpkins you can opt for organic ones or eating pumkpins that are still perfectly carveable!
Ingredients:
- 1 1/2 cups fresh pumpkin puree (made from roasted pumpkin, see instructions below)
- 1 3/4 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter, melted (or coconut oil for dairy-free option)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (dairy or dairy-free)
- 1/2 cup chopped nuts or chocolate chips (optional)
- Pumpkin seeds for topping (optional)
Instructions:
To Make Fresh Pumpkin Puree:
- Preheat your oven to 350°F
- Cut a small sugar pumpkin in half, remove the seeds and stringy insides.
- Place the pumpkin halves, cut side down, on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 45-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
- Remove the pumpkin from the oven, let it cool, and then scoop out the flesh.
- Puree the roasted pumpkin flesh in a blender or food processor until smooth. Measure out 1 1/2 cups for this recipe and use the rest for other dishes or freeze it for later.
To Make the Pumpkin Muffins:
- Preheat your oven to 350°F. Line a muffin tin with paper liners or grease it well.
- In a medium-sized bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set this dry mixture aside.
- In another large mixing bowl, combine the melted butter (or coconut oil), granulated sugar, and brown sugar. Mix until well combined.
- Add the eggs and vanilla extract to the sugar mixture and beat until the mixture is smooth and slightly fluffy.
- Stir in the fresh pumpkin puree until it’s fully incorporated.
- Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the dry mixture, mixing until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- If you want to add chopped nuts or chocolate chips, gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- If desired, sprinkle a few pumpkin seeds on top of each muffin for added texture and to look *Cute*
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the muffin tin for 5-10 minutes. Then transfer them to a wire rack to cool completely.
- Once the muffins have cooled, serve and enjoy your gluten-free pumpkin muffins made with fresh pumpkin puree!
These muffins are a delicious way to use fresh pumpkin and are perfect for the fall season. Enjoy!
