Gluten Free Pumpkin Muffins Recipe - Build Your Bite (2024)

FAQs

What does pumpkin replace in baking? ›

Dry or Crumbly Muffins:

If you have dry or crumbly gluten free muffins, you need more liquid wet ingredients in your muffin batter. Every gluten free flour blend will have a slightly different amount of liquid needed. Blends with dried milk powder will need less liquid, but a starchy blend may need more.

Butternut Squash and Sweet Potatoes

These ingredients, in these amounts, are interchangeable in most recipes to achieve the same texture and most similar flavor. For 1 cup canned pumpkin or pumpkin puree, substitute 1 cup cooked, mashed sweet potato or butternut squash.

Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

Don't use pumpkin pie filling in place of pumpkin purée.

Not exactly! Every can of pumpkin pie filling has a different amount of sugar and spices and if you add it to a bread or muffin recipe you might get a very sweet and not-spiced-enough loaf. Try this instead: Buy pumpkin purée!

When shopping for pumpkins, look for the ones usually generically labeled “sugar pumpkins” or “pie pumpkins.” Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale.

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

In recipes, brown rice flour works best in bread, muffins and cookies. When making gluten free baked goods, you have the choice of substituting all of the regular flour in a recipe with brown rice flour or using it to create a gluten free flour blend.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

One reason could be that you added too much moisture to the dough. This could be from using too much pumpkin puree, adding too much butter, or adding too much liquid sweetener. Another possible reason could be that you over-mixed the dough, which can cause the cookies to be sticky.

Why are my pumpkin muffins so dense? ›

Too much leavening – If there is too much baking soda or powder in the batter, muffins will rise temporarily, then collapse. This causes them to become dense. For every cup of flour, you only need 1 teaspoon of baking powder or 1/4 teaspoon of baking soda.

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Pumpkin is a delicious addition to a human diet, but it also has a number of health benefits for your dog. Mineral and vitamin-packed. Pumpkin contains vitamins like A, C, and E, as well as minerals like iron and potassium. Feeding plain canned pumpkin gives a great boost to your dog's nutrition.

Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.

Eggs add structure to baked goods and help bind all the ingredients together. Pumpkin offers a unique, fall flavor that can help replace eggs in many baked goods. Substitute 1 egg with ¼ cup of pumpkin puree. This easy substitute adds great flavor and keeps your baked goods egg and dairy-free.

Great for substituting into prepackaged mixes, canned pumpkin puree is an easy swap that can replace both eggs and oil. For each egg, a recipe calls for, add in one quarter cup of pumpkin puree.

Pumpkin puree works like a charm in a one-to-one ratio when replacing mashed bananas. Half a cup of pumpkin puree will do the trick if your recipe calls for whole bananas. Whether you're using store-bought or making your own puree, remember this substitute could alter the overall sweetness.

PUMPKIN PURÉE

Use a 3:4 ratio when subbing pumpkin purée for butter; so, like oil, you'll want to use ¾ of purée for every cup of butter the recipe calls for. Use a KitchenAid^® food processor to make a silky purée for butter substitutions.