Gluten Free Healthy Pumpkin Muffins

Yummy! gluten free healthy pumpkin muffins in the oven. Do you love pumpkin as much as I do? I love autumn, the weather starts getting a little cooler, and I start to feel in the mood to start doing some baking. I just love the smell of something baking. The kids love that too, and now with me experimenting with new recipes they all get to be taste tasters, I hope you enjoy these pumpkin muffins. I love to have one of my muffin recipes on Thanksgiving morning after my exercise,  with a nice cup of coffee, and some protein on the side. Yummy ! and satisfying start to my day.

Preheat oven to 350’ degree’s F
Grease Muffin pan really well, you can use butter, shortening, or Pam Spray. I tried using paper liners and they stick to the paper. Cool 10-15 minutes in the pan then turn out onto wire rack and let cool completely so they wont break and won’t stick to pan


  • 1 2/3 cups flour ( I used Bob’s Red Mill Gluten free 1 to 1 baking flour) you use it just like regular flour, the same amount)
  • 1 1/3 cups of sugar, or you can use ( Erythritol, or  Xylitol, or Truvia baking blend… ) or your favorite. I used Xylitol as it is 1 to 1 with sugar. So I used the 1 1/3 cups of Xylitol instead of sugar. If you use other sugars such as Truvia baking blend, or Erythritol, coconut sugar follow the manufacturers directions. A lot of the sugars are one to one or less, than regular sugar.
  • 1/4 Tsp Baking powder
  • 1 Tsp Baking soda
  • 3/4 Tsp salt
  • 3/4 Tsp Cinnamon ( I used 2+ Tsp, I went by my taste, just taste it)
  • 1/3 Cup butter, softened ( I used unsalted )
  • 1 Cup Pumpkin Puree, (not pumpkin pie filling)
  • 1 Egg
  • 1/3 Cup water
  • 1/3 Cup ( Optional ) Chopped Pecans, or walnuts


In a large bowl sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Add remaining ingredients and either stir together with a big spoon until well blended. Or blend on low speed 1 minute scraping the sides of the bowl often. Then beat on medium speed 2 minutes more.
Spoon into well greased muffin tins, makes about 16 filled 3/4 full
Bake until the tooth pick inserted comes out pretty clean, about 20 minutes .

I did two batches one cooked faster one slower…watch it as you don’t want them to be dry, they will be golden brown, not dark.


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