Gluten Free Pumpkin Muffins

Gluten-free pumpkin muffins

Gluten-free pumpkin muffins

For Bread or Muffins


  • 2 cups The Pure Pantry All Purpose Baking Mix
  • 1 t. baking powder
  • 1 t. cinnamon
  • 1/4 t. cloves
  • 1/4 t. ginger
  • 1/4 t. nutmeg
  • 3 eggs (or egg replacer)
  • 1 1/3 c. canned pumpkin
  • 1/2 c. organic dark brown sugar
  • 1/2 c. coconut sugar
  • 2 T. agave nectar
  • 1/2 c. canola oil
  • 1 t. vanilla
  • 1/4 c. water
  • 3/4 c. chopped pecans (optional)

For Crumb Topping

  • 3/4 cup The Pure Pantry All Purpose Baking Mix
  • 1/2 cup (packed) golden brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter (or Spectrum non-hydrogenated shortening)


Preheat over to 350°F

In a medium-size bowl combine baking mix, baking powder, cinnamon, cloves, ginger and nutmeg.  Set aside.

Break eggs into large bowl of electric mixer (or place egg replacer in bowl) Beat until blended.  Add pumpkin, sugar, agave, canola oil, vanilla and water.  Beat until well combined.  Set aside.  Fold in the dry ingredients into the egg mixture, stirring until smooth.  If adding pecans, stir in.  Set aside.

To make crumb topping, place baking mix, brown sugar and cinnamon in a bowl.

If using butter, cut into small pieces.  Blend butter or shortening with dry ingredients using finger tips until well mixed.

Spray 9 x 5 loaf pan or muffin tin.  Pour batter into pan or muffin tin.  Top loaf with crumb mixture or muffins with about ¼ cup crumb mixture.  Bake 45 minutes or until a toothpick inserted comes out clean.  Cool 10 minutes then turn out onto cooling rack until completely cool.

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