Gluten-Free Pumpkin Pie Muffins | Cooking On The Weekends
Gluten Free Pumpkin Pie Muffins are made with olive oil and are a festival of fall flavors. They are light, chewy and incredibly tasty. Have one for breakfast with coffee and one for dessert with frosting!What's the best compliment you can get on the food they cook? Of course, we all find it delicious to […]

Gluten Free Pumpkin Pie Muffins are made with olive oil and are a festival of fall flavors. They are light, chewy and incredibly tasty. Have one for breakfast with coffee and one for dessert with frosting! Small stack of pumpkin-olive oil pie muffins.What's the best compliment you can get on the food they cook?

Of course, we all find it delicious to hear people say how delicious it is, how beautiful it is, etc.

however, my the favorite compliment is when someone tries something they actively don't like, and they love it.

I told my cousin about these gluten free pumpkin pie muffins and she said, “I don't like pumpkin in desserts at all - pumpkin doesn't give a damn sweet. In fact, I think pumpkin pie might as well be called a vegetable side dish. (Hilarious.)

 A few pumpkin and olive oil pie muffins and a broken and crumbly front.As an Amazon Associate, I earn qualifying purchases.

Well when she tried this recipe she said she loved that the pumpkin flavor wasn't too strong, the muffins were super chewy and just sweet enough be a delicious dessert.

These treats made her change her mind about pumpkin desserts!

These gluten-free pumpkin pie muffins are also light, chewy, and loaded with heartwarming, savory fall spices that will keep you coming back for more.

What's in Gluten Free Pumpkin Pie Muffins?

 Several pumpkin and olive oil pie muffins on parchment paper.

Turn these gluten-free pumpkin muffins into dessert

I call that muffins if it's before 11:30 a.m., and cupcakes for the rest of the day. 🙂

Really, they're pretty sweet the way they are - but, if you smear a little frosting on them, they're most definitely a cupcake.

They would be divine with Cardamom Cream Cheese Frosting Devil Gluten Free Carrot Cake.

Hope you enjoy each of these delicious gluten free pumpkin pie muffins or cupcakes!

Can you move them forward?

Yes, you can make these pumpkin muffins ahead of time.

  • Ambient temperature. In a tightly closed container, muffins can be stored at room temperature for about two days.
  • Fridge. Well packaged, they can be stored in the refrigerator for up to a week.
  • Freezer. Well packaged, you can keep them for about a month in the freezer.

More Gluten Free Pumpkin Desserts:

Gluten Free Pumpkin Caramel Coffee Cake3 squares of Chai Spiced Caramel Cake stacked, with baking paper in between.

Healthy Gluten Free Pumpkin Oat Cookies Stack of five gluten free pumpkin cookies with mini pumpkin behind it

(Or, how about Gluten free pumpkin Chocolate Chip Biscuits?)

Enjoy!

Small stack of pumpkin pie and olive oil muffins.

Gluten Free Pumpkin Pie Muffins

Gluten Free Pumpkin Pie Muffins are made with olive oil and are a festival of fall flavors. They are light, chewy and so tasty! Have one for breakfast with coffee and one for dessert with frosting!

Classes: Dessert

Cooked: American

Keyword: pumpkin desserts, perfect for fall, perfect for brunch

Portions: 12

Calories: 205 kcal

Author: Valentina K. Wein

Instructions

  1. Preheat the oven and prepare the pan. Preheat the oven to 325 ° F, adjust a rack in the center and line up a 1 muffin tin with cupcake liners.

  2. Prepare the dough. In a large bowl, whisk the pumpkin with ¾ cup of the sugar, eggs, egg yolk, honey, vanilla, all the spices and salt. Once smooth, gradually pour in the oil, whisking constantly but gently. Now add the flour with the baking soda and mix. Then pour in the apple juice and mix.

  3. Fill the muffin pan. Fill each cupcake liner almost all the way to the top, but make sure it is at least ¼ inch from the top. Sprinkle each with a little of the remaining tablespoon of sugar.

  4. Cook. Bake in preheated 325 ° F oven until solid, about 25 minutes.

  5. Let cool and serve. Let the muffins cool in the pan on a wire rack for about 10 minutes. Serve hot or at room temperature.

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