Olive Oil Pumpkin Pie Muffins are gluten-free and are a festival of fall flavors. They’re light, fluffy and oh-so-tasty! Have one for breakfast with coffee, and one for dessert with frosting!What’s the best compliment one can get about the food they cook?
Of course we all find it delightful to hear people say how delicious it is, how beautiful it is, etc. However, my favorite compliment is when someone tries something they actively don’t like, and they love it.
Take my cousin Beth for example. I offered her one of these pumpkin cupcakes last night and she said, “Oh, I don’t like pumpkin in desserts at all — pumpkin has no business being in anything sweet. In fact, I think pumpkin pie should might as well be called a vegetable side dish.” (She’s funny, that cousin of mine.)
I didn’t want to force her to try a bite, but fortunately her daughter did. I’m sure you’ve guessed by now that she loved them. Yep! Not “liked,” but “loved!”
She said she loved that the pumpkin flavor wasn’t too strong, they were super moist and just sweet enough to be a scrumptious dessert.
And I might add they’re also light, fluffy and full of comforting, flavorful fall spices, that will keep you coming back for more of these Olive Oil Pumpkin Pie Muffins!
What’s in Olive Oil Pumpkin Pie Muffins?
- Pumpkin purée
- olive oil
- apple juice
- gluten-free all-purpose flour and salt
How to turn these Gluten-Free Pumpkin Muffins Into Dessert
I call these muffins if it’s before 11:30 AM, and cupcakes for the rest of the day. 🙂
Really, they’re quite sweet as they are — but, if you spread a little frosting on them, they are most definitely a cupcake. They would be divine with Cardamom Cream Cheese Frosting from my gluten-free carrot cake.
Enjoy every last one of these delectable Olive Oil Pumpkin Pie Muffins or Cupcakes!
Here are a couple more super delicious gluten-free pumpkin desserts for you to try:
Olive Oil Pumpkin Pie Muffins are gluten-free and are a festival of fall flavors. They're light, fluffy and oh-so-tasty! Have one for breakfast with coffee, and one for dessert with frosting!
- 1 (15-ounce) can pumpkin purée
- 3/4 cup plus 1 tablespoon golden brown sugar
- 2 large eggs
- 1 large egg yolk
- 1/4 cup honey
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 teaspoon ground cardamom
- 1 1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1 cup gluten-free all purpose flour
- 1 teaspoon baking soda
- 1/4 cup apple juice
In a large mixing bowl, whisk the pumpkin with 3/4 cup of the sugar, eggs, egg yolk, honey, vanilla, all of the spices and the salt. Once it's smooth, gradually pour in the oil, whisking constantly but gently.
Now add the flour with the baking soda and mix.
Then pour in the apple juice and mix.
Fill each cupcake liner almost all the way up, but be sure it's at least 1/4-inch from the top.
Sprinkle each one with a bit of the remaining tablespoon of sugar.
Bake in the preheated 325°F oven just until they become solid, about 25minutes.
Let the muffins cool in the pan on a rack for about 10 minutes.
Serve warm or at room temperature.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.