Fall is in the air, and so are my Healthy Pumpkin Muffins! Maple syrup, gluten-free flour, and pumpkin spice make this recipe a fall favorite.
When summer comes to an end, we welcome everything fall! Local grocery stores have large bins of assorted pumpkins, spices, beer, and bread.
Can you tell I am excited about this time of year? Off I went to the market to stock up on everything PUMPKIN to test out some potential recipes.
Maple syrup replaces granulated sugar, and gluten-free flour makes this recipe paleo-friendly.
I love these muffins because the tops are so fluffy, soft, and pillow-like. After you sink your teeth into my healthy pumpkin muffins, you will love the texture. Soft and chewy with just the right amount of pumpkin spice!
If you are looking for gluten-free flour, check out Bobs Red Mill Gluten-Free Flour.
Why are these healthy pumpkin muffins so good?
- A small amount of applesauce keeps the muffins moist.
- Maple syrup adds a hint of vanilla and caramel flavor, which trumps granulated white sugar.
- We use the perfect amount of pumpkin spice, so the flavor is not overpowering.
- Pumpkin spice - A spice blend of cinnamon, cloves, ginger, and nutmeg
- Gluten-Free Flour - Bobs Red Mill Gluten-Free Flour is great in this recipe
- Cream of Tartar - Used as a leavening agent which causes expansion in baked goods
- Eggs - Make sure eggs are room temperature
- Pumpkin - Use 100% pumpkin. Some canned pumpkins have added sugar and spices.
- Maple Syrup - Natural sweetener with hints of vanilla and caramel flovors
- Vanilla - For flavor!
- Baking soda - Gives the pumpkin muffins a lift
- Applesauce - The reason why these muffins are so moist!
HOW TO MAKE THESE HEALTHY PUMPKIN MUFFINS
- In a large bowl, mix dry ingredients: flour, spices, cream of tartar, baking soda, and salt.
- In a separate bowl, whisk together pumpkin, eggs, vanilla, applesauce, and maple syrup.
- Add dry ingredients into the wet and mix.
- Make sure the pumpkin batter is smooth and lump-free.
- Line muffin tin with muffin liners. Portion the pumpkin batter to the top so you will have tall and fluffy muffins.
- Bake for 25 minutes in a 350-degree oven.
- Butternut Squash - Roast frozen or fresh butternut squash in the oven to draw out the moisture. Puree in a blender or food processor.
- Sweet Potato - Roast raw sweet potatoes to bring out their sweet flavor and puree. Use 1:1 in place of pumpkin.
- Acorn Squash - You can use any variety of squash in place of pumpkin. We prefer butternut squash or acorn squash for their vibrant color and sweet flavor.
- Streusel - combine almond flour, ghee, coconut sugar, and cinnamon for the perfect muffin topper.
- Maple Icing - combine powdered maple sugar, maple syrup, coconut milk, and vanilla to jazz up your muffins.
- Banana - the combination of banana and pumpkin creates a moist and flavorful muffin without being too sweet
Store muffins for up to 4 days at room temperature. Place into an airtight container or a ziplock bag.
Laying a paper towel over the top of the muffins prevents them from becoming soggy.
Freezing muffins in a ziplock bag is a great option. Bring to room temperature before eating.
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- Fill batter up to the top. To achieve the fluffy muffin top, be generous with the pumpkin batter. A good rule of thumb is the fill the liners ¾ of the way.
- Bring eggs to room temperature. Using cold eggs will result in a longer cooking time. Room temperature eggs cook more evenly.
- Never refrigerate muffins. The cold temperature changes the texture and dries out the muffins.
- Avoid overmixing. When combining the wet and dry ingredients, blend just enough to incorporate. Overmixing muffins will make them tough.
- Check doneness with a thermometer. The internal temperature should read 200-205 degrees. A lot more accurate than the classic toothpick test.
Baking soda and cream of tartar are used as leavening agents for expansion. This is what gives the muffins a lift to create those beautiful muffin tops.
The most common reason is overmixing and overcooking. Try increasing the fat content in your muffins to ensure a moist result. A bit of applesauce will decrease your chances of a dry muffin.
Butternut squash, sweet potatoes, and acorn squash make a great alternative. Roast the squash or potato in the oven to bring out the sweetness and remove moisture. Puree in a food processor or blender.
More Gluten-Free Recipes
Healthy Pumpkin Muffins | Gluten-Free
- 2 ½ cups gluten-free flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup maple syrup
- 4 eggs
- ¼ cup applesauce unsweetened
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees and position the rack in the middle. Prepare a muffin tin with liners or cooking spray to prevent sticking.
- Whisk together dry ingredients: gluten-free flour, baking soda, cream of tartar, pumpkin spice, and salt.
- In another bowl, whisk together pumpkin, eggs, applesauce, vanilla, and maple syrup.
- Add the dry ingredients to the wet ingredients and whisk until incorporated. Do not overmix.
- Fill the muffin liners ¾ full with batter. Place in the middle rack of the oven and bake for 25-30 minutes until the internal temperature reads 200 degrees.
- Transfer the muffins to a rack and cool completely. Store in an airtight container or ziplock bag for up to 4 days.