If your family is on the lookout for some fantastic gluten-free pumpkin muffins with applesauce, our pumpkin muffins are the perfect choice. These muffins are incredibly moist, just the right level of sweetness, and bursting with the flavors of pumpkin and apple that both kids and adults will adore.
These dairy-free pumpkin muffins are versatile and can be enjoyed by your family at any time of day. Whether it’s a satisfying breakfast for the kids, a quick and tasty snack, a lunchbox treat, or a delightful dessert after dinner, these muffins are sure to please every member of your family.
Made with canned pumpkin, applesauce, gluten-free flour, and a few other ingredients, they are simple to prep and bake in just 35 minutes. For another delicious muffin recipe, check out our Gluten Free Sweet Potato Muffins!
Each bite of these gluten-free pumpkin muffins embodies the cozy warmth of fall, with the comforting taste of pumpkin and the subtle sweetness of applesauce. Our muffins are not just a delicious treat; they’re a wonderful way to bring the family together over a delightful and wholesome baked good.
Ingredients
- 2 cups gluten free all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup sugar
- 15 ounce can pumpkin
- 1/2 cup applesauce
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 large apple, peeled and diced
How To Make Pumpkin Muffins
Preheat the oven to 400°F . Then, prepare the muffin tin with muffin liners or spray with nonstick cooking spray.
Whisk the dry ingredients together
In a medium sized mixing bowl, whisk together the gluten-free flour, baking powder, xanthan gum, and salt. Set aside.
Combine the wet ingredients
In a large bowl, combine the sugar, pumpkin, applesauce, eggs, and vanilla. Stir well.
Add the dry ingredients to the wet ingredients and stir just until almost combined. Then, fold in the peeled and diced apples.
Bake the muffins
Divide the batter evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. If using muffin liners, let completely cool or the muffin will stick to the liner. These are delicious warm so you might want to skip the liner and just spray the muffin tin with nonstick cooking spray instead.
Recipe Tips and Tricks
- Prepare the Muffin Tin: Line your muffin tin with muffin liners or give it a good spray with nonstick cooking spray to prevent sticking.
- Whisk Dry Ingredients: In a medium-sized mixing bowl, whisk together the gluten-free flour, baking powder, xanthan gum, and salt. This step helps evenly distribute the leavening agents and ensures a uniform texture in your muffins.
- Combine Wet Ingredients: In a larger bowl, combine the sugar, pumpkin, applesauce, eggs, and vanilla. Stir these wet ingredients thoroughly to create a smooth and well-mixed base for your muffins.
- Mix Gently: When you add the dry ingredients to the wet ones, be careful not to overmix. Stir just until the dry ingredients are almost combined. Overmixing can lead to tough muffins.
- Divide Batter Evenly: To ensure all your muffins are of the same size and cook evenly, divide the batter evenly among the muffin cups.
- Cooling: If you’re using muffin liners, let the muffins cool completely before removing them. This helps prevent them from sticking to the liners.
Frequently Asked Questions
We used Bob’s Red Mill all purpose gluten free flour for this recipe. Xanthan gum is added as a ingredient to help create the desired muffin texture. Be sure to check the ingredients of your gluten free flour as many flours include xanthan gum. If so, omit as an ingredient in this recipe – adding extra xanthan gum will create a gummy muffin.
Absolutely, chopped nuts, dairy-free chocolate chips and dried fruit are all delicious ingredients that can be stirred into the muffin batter if desired.
Yes, they are super easy to freeze and make for the perfect grab and go meal or snack. Check out our How To Freeze Muffins guide for all the tips and tricks to successfully freezing muffins.
These muffins can be stored in the fridge up to 5 days or in the freezer for up to 3 months. Add a Printable Freezer Meal Labels to the outside of a ziplock bag if freezing!
Storage Instructions
Once your muffins have cooled completely, transfer them to an airtight container or resealable plastic bags. It’s essential to seal them tightly to prevent moisture loss and maintain their moisture and flavor.
If you plan to consume the muffins within a day or two, you can store them at room temperature. However, for longer storage, place the airtight container in the refrigerator. The colder temperature will help prolong their freshness.
For extended storage, you can freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable freezer bags. Label and date the container or bags for easy identification. Frozen muffins can typically be stored for up to three months.
When you’re ready to enjoy them, allow the frozen muffins to thaw at room temperature or reheat them in the oven or microwave for a warm, freshly baked taste.
More Pumpkin Recipes
- Chocolate Chip Pumpkin Muffins
- Healthy Pumpkin Spice Pancakes
- Chocolate Chip Pumpkin Bread
- Crockpot Creamy Pumpkin Chili Recipe
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Pumpkin Muffins with Applesauce Recipe
Equipment
- large mixing bowl
Ingredients
- 2 cups gluten free all purpose flour I used Bob's Red Mill
- 2 teaspoons baking powder ✅
- 1 1/2 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup sugar
- 15 ounce can pumpkin
- 1/2 cup applesauce
- 2 large eggs
- 2 teaspoons vanilla extract ✅
- 1 large apple, peeled and diced
Instructions
- Preheat the oven to 400°F. Preheat the oven. Prepare the muffin tin with muffin liners or spray with nonstick cooking spray.
- Whisk the dry ingredients together. In a medium sized mixing bowl, whisk together the gluten-free flour, baking powder, xanthan gum, and salt. Set aside.
- Combine the wet ingredients. In a large bowl, combine the sugar, pumpkin, applesauce, eggs, and vanilla. Stir well. Add the dry ingredients to the wet ingredients and stir just until almost combined. Fold in the diced apples.
- ⭐️Bake the muffins. Divide the batter evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. If using muffin liners, let completely cool or the muffin will stick to the liner.
Notes
Nutrition
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