Gluten-Free Pumpkin Muffins
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It’s officially September, which means pumpkin season has finally started! As much as I love summer, fall has always been a season I am waiting for! This means that holidays like Halloween, Thanksgiving, and Christmas are on their way! And who does not like celebrating them?
So, to start this pumpkin season, let me introduce you to this incredible pumpkin muffin recipe! So delicious and easy to make, they will rapidly become the only pumpkin muffins you will need! These pumpkin muffins rise beautifully every time and their perfectly moist crumb melts delicately in your mouth!
Furthermore, the whipped cream cheese frosting is as easy as it gets! You literally add 4 ingredients to the bowl and beat them together. This frosting always gets compliments because it is very light and naturally sweetened with maple syrup!
With both combined, you are sure to get a blast of flavors with every bite!
Bon appétit!
Difficulty: 
Prep time: 25 mins / Cook time: 25 mins / Servings: 17 muffins
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Gluten-Free Pumpkin Muffins
1½ cups (165g) - Almond flour
½ cup (70g) - Corn starch
2 tsp (4g) - Cinnamon
½ tsp (1.5g) - Turmeric
1 tsp (2g) - Ginger
2 tsp (8g) - Baking powder
1 tsp (5g) - Baking soda
1½ tsp (6g) - Sea salt
½ - Nutmeg
3 - Eggs
½ cup (110g) - Xylitol
½ cup (150g) - Maple syrup
1½ cup (400g) - Pumpkin puree
4 oz (113g) - Butter
Cream Cheese Frosting
8 oz (226g) - Cream cheese
7 oz (200g) - Heavy cream
¼ cup (80g) - Maple syrup
1 tsp (4g) - Vanilla extract
To taste - Pumpkin seeds
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Gluten-Free Pumpkin Muffins
1 - Preheat your oven to 365°F (185°C).
2 - First, whisk all the dry ingredients together: the almond flour, corn starch, cinnamon, turmeric, ginger, baking powder, baking soda, sea salt, and freshly grated nutmeg with a zester.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
3 - Crack the eggs into a stand mixer bowl and whip them for about 5 minutes using the whisk attachment.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
4 - Gradually add the xylitol while continuously mixing and whip for another 3 minutes.
5 - Next, add the maple syrup and whisk until well incorporated.
6 - Turn off the stand mixer, add the pumpkin puree and mix together until well combined using the paddle attachment.
7 - Next, turn the stand mixer on low speed and add the dry ingredients mixture one spoon at a time. Once all the dry ingredients are combined, melt the butter in the microwave, add it to the muffin batter, and mix until well combined.
8 - Line a muffin pan with muffin liners and fill them with the batter using an ice cream scoop, about 3 scoops per muffin. Then, bake for about 25 minutes at 365°F (185°C). You should be able to make about 17 muffins.
9 - Once baked, transfer the muffins to a cooling rack for a couple of minutes (or until completely cooled).
Cream Cheese Frosting
1 - Add the cream cheese to a large mixing bowl and whisk using a hand mixer to soften the cream cheese.
Tip: our must-have hand blender is the Braun Multiquick Technology.
2 - Next, add the cream cheese and whisk until fully combined.
3 - Then, add the maple syrup and vanilla extract, and whisk until stiff peaks. Transfer the cream cheese frosting to a piping bag with a round pastry tip and pipe one large dot on each muffin. Finally, sprinkle the frosting with pumpkin seeds.
4 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.