Gluten-Free Pumpkin Muffins are made with olive oil are reminiscent of pumpkin pie. They’re a festival of fall flavors. They’re light, fluffy and incredibly 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.
I told my cousin about these gluten-free pumpkin muffins, and she said, “I don’t like pumpkin in desserts at all — pumpkin has no business being in anything sweet. In fact, I think pumpkin pie might as well be called a vegetable side dish.” (Hilarious.)
Well, when she tried this recipe, she said she loved that the pumpkin flavor wasn’t too strong, the muffins were super moist and just sweet enough to be a scrumptious dessert.
These treats actually changed her mind about pumpkin desserts.
These Gluten-Free Pumpkin Muffins are also light, fluffy and full of comforting, flavorful fall spices, that will keep you coming back for more.
What’s in this recipe?
- Pumpkin purée
- olive oil
- apple juice
- Cup4Cup Gluten-Free All-Purpose Flour
Breakfast or 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.
I hope you enjoy every last one of these delectable Gluten-Free Pumpkin Pie Muffins or Cupcakes!
Can you make them ahead?
Yes, you can make these pumpkin muffins ahead of time.
- Room temperature. In a tightly sealed container, the muffins can be kept at room temperature for about two days.
- Refrigerator. Wrapped tightly, they can be stored in the refrigerator for up to a week.
- Freezer. Wrapped tightly, you can store them for about a month in the freezer.
More gluten-free pumpkin desserts:
Or, how about Gluten-Free Pumpkin Chocolate Chip Cookies?
Gluten-Free Pumpkin Muffins
- 1 (15-ounce) can pumpkin purée
- ¾ cup plus 1 tablespoon golden brown sugar
- 2 large eggs
- 1 large egg yolk
- ¼ cup honey
- 1½ teaspoons pure vanilla extract
- 1¼ teaspoon ground cardamom
- 1¼ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon salt
- ½ cup extra virgin olive oil
- 1 cup Cup4Cup Gluten-Free All-Purpose-Flour
- 1 teaspoon baking soda
- ¼ cup apple juice
- Make the batter. In a large mixing bowl, whisk the pumpkin with ¾ 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 the muffin pan. Fill each cupcake liner almost all the way up, but be sure it's at least ¼ inch from the top. Sprinkle each one with a bit of the remaining tablespoon of sugar.
- Bake. Bake in the preheated 325°F oven just until they become solid, about 25minutes.
- Cool and serve. Let the muffins cool in the pan on a rack for about 10 minutes. Serve warm or at room temperature.
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