Gluten-Free Pumpkin Muffins: a delicious shortcut

Do you ever use a mix when you’re baking?

I do, especially when I’m short on time. It’s sooooo easy to grab a box, crack some eggs, and Bob’s your uncle – brownies in half an hour.

Speaking of brownies, those were my very first foray into baking – aside from licking the bowl when Mom made a Duncan Hines cake. Back when I was in college, oh about a million years ago, I quickly discovered that there was nothing like the smell of brownies baking to bring all the boys running to the kitchen. (And yes, I lived in a co-ed dorm. So maybe it was only 500,000 years ago.)

At some point, I decided to make one of my mom’s specialties, peanut butter cookies. Needing flour, I trekked to the grocery store, down the brownie aisle, and was introduced to King Arthur Flour.

“Never bleached,” the bag said. I had no clue what that meant, but it sounded so peremptory – like a school teacher reading you the riot act – that I felt I had no choice but to buy it.

The peanut butter cookies came out great. And I’ve never baked with anything but King Arthur ever since. Why mess with success?

These days, I don’t rely on mixes like I did when I was a teenager. But I do keep a few stashed away, just in case – especially gluten-free mixes, for those times when I’m making refreshments for a crowd (since every crowd these days inevitably has one or more members eating gluten-free).

And while we’re on the subject, my fellow test kitchen baker, Charlotte, asked me a few weeks ago to let people know that our gluten-free muffin mix makes a heckuva good GF pumpkin muffin.

“Could you do a blog about that?” she asked.

You bet!

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Start with a box of King Arthur gluten-free muffin mix. Stir 1 1/2 to 2 teaspoons pumpkin pie spice into the dry mix. Prepare the mix as instructed, replacing the milk with one 15-ounce can pumpkin.

That’s it. Simple, right?

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So simple that I thought I’d try some variations.

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This particular mix is perfectly geared towards making a trio of flavors. Simply divide the dry mix into three parts. To each part, add 2 tablespoons melted butter or oil; 1 egg; 1/3 cup milk or other liquid; and 1/2 cup add-ins.

For pumpkin muffins, I add butter, egg, and 1/3 cup pumpkin. For cinnamon chip muffins, butter, egg, milk, and 1/2 cup cinnamon chips. For cranberry-orange, I use butter, egg, orange juice, and dried cranberries.

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Scoop the batter into a muffin pan lined with greased papers. A muffin scoop makes this task easy.

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Bake… enjoy! Look at these wonderfully buxom cinnamon chip muffins, would you? All three flavors are moist, tender, delicious… and gluten-free.

These muffins went straight to a gala birthday breakfast for a 99-year-old member of our church. Sure enough, there were those looking for gluten-free treats – and happily I could oblige!

Find complete instructions for gluten-free pumpkin muffins and many more tasty shortcut recipes on our mix tips page, offering directions for delicious treats based on two dozen of our most popular mixes.

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

    1. The Baker's Hotline

      Wendy, we have a whole blog post about using flax meal blended with water as a homemade egg replacer, which you could try with this Gluten-Free Pumpkin Muffin recipe. You’re welcome to give this a shot, but note that eggs are a key player in gluten-free recipes. Without them, you may get less rise and a more dense texture. Fingers crossed! Kye@KAF

    1. The Baker's Hotline

      Jennifer, rather than think of grated carrots as a substitution for the pumpkin puree, think of them as an addition like other fruit. If you pat your grated carrots dry and toss them in flour, you should be able to add 1/2 cup without making any other adjustments. Hope this helps! Mollie@KAF

  1. Melissa

    How long will these keep on the counter? In the fridge? I’d like to bake some for the weekend, but want to make sure they will last! I’m only one person and can only eat so many by myself! (Even though I’d like to eat them all!)

    Reply
    1. The Baker's Hotline

      On the counter these muffins will last for about 3-4 days, but you may consider storing them in an air tight container in the fridge to prevent them from becoming moldy in the warm and humid months of early fall. You can also freeze your spare muffins and take one or two out at a time to let thaw in the fridge overnight for the next morning. Warm them up in a skillet or in the microwave if you like to slather them with a pat of butter. Yum! Kye@KAF

  2. catiebaker

    Dear PJ,

    Great versatile and creative recipe!

    Your gluten-free baking mix (of which I have plenty in the house!) is close to the muffin mix, (which I don’t have in the house). Could you tell me what minor adjustments I could make to create these muffins using your GF Baking Mix?

    I would be very grateful! Sunday mornings are a perfect time to make warm, fragrant, soul warming muffins!

    Thanks,
    Catie

    Reply
    1. The Baker's Hotline

      You will really need to stick with the gluten free muffin mix, Judy. The flour itself will not work. Jon@KAF

  3. Abbie Moore

    I have your gluten-free muffin mix and wanted to make a cranberry-orange version and checked your web site to see if orange juice could be substituted for milk and look what I found! I am so excited. Now instead of delivering a dozen cranberry-orange muffins to my friend, I’ll take a variety. Thank you so much for this timely information.

    Reply
    1. Becky

      I still use milk but add the zest of one orange (in addition to Craisins) for flavor. They come out great!

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