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Gluten-Free Pumpkin Muffin split and spread with butter. Pan of muffins and stick of butter in background.

Classic Gluten-Free Pumpkin Muffins

adapted from "Baking From my Home to Yours" by Dorie Greenspan (Houghton Mifflin Harcourt 2006)
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 15 muffins
Author GlutenFreeBaking.com

Ingredients

  • 1 cup finely ground white rice flour (4 ounces; 113 grams)
  • 1/2 cup sweet rice flour (2 ounces; 56 grams)
  • 1/2 cup cornstarch (2 ounces; 56 grams)
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Pinch ground allspice
  • 1 stick unsalted butter, softened (1/2 cup; 4 ounces; 113 grams)
  • 1/2 cup granulated sugar (3.5 ounces; 100 grams)
  • 1/4 cup dark brown sugar (2 ounces; 56 grams)
  • 2 large eggs (about 3 1/2 ounces; 100 grams)
  • 1 teaspoon vanilla extract
  • 3/4 cup pure pumpkin puree (7 ounces; 198 grams)
  • 1/4 cup buttermilk (4 ounces; 113 grams)
  • 1/2 cup raisins, optional
  • 1/2 cup chopped pecans or walnuts, optional
  • 1/3 cup raw sunflower seeds, optional optional

Instructions

  1. Adjust oven rack to middle position. Preheat oven to 400 degrees F. Line 17 muffins cavities with paper liners or lightly grease muffin pan with gluten-free cooking spray.

  2. In a medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, cinnamon, ginger, baking soda, xanthan gum, salt, nutmeg, and allspice. Set aside.

  3. In a large bowl (or the bowl of a stand mixer), beat butter for 45 seconds or until light. Add sugars. Cream together for one minute.
  4. Add eggs, one at a time. Mix well between each addition to full incorporate eggs. Add vanilla extract and mix to combine. Turn off mixer and scrape down the sides and bottom of the bowl.

  5. Add half the dry ingredients. Turn on mixer to medium speed. Blend until combined. Batter will be thick. Add pumpkin and buttermilk. Mix until combined.

  6. Add remaining dry ingredients. Mix until a thick, fluffy batter forms. If using, stir in raisins and chopped nuts.

  7. Spoon batter into prepared muffin pan, about 2/3 full. Batter will be thick. If desired, sprinkle sunflower seeds on top of the muffin batter.
  8. Bake for 25-30 minutes or until muffins are golden brown and a cake tester inserted into the center comes out clean.