Last updated on September 18th, 2023
These pumpkin muffins are so fluffy and moist it’s hard to believe they’re actually gluten free. Plump raisins and pumpkin spices make them the perfect muffins for a fall day. This pumpkin muffin recipe yields 12 muffins, and is easily doubled. The muffins freeze well for easy breakfasts and lunches.
How to Plump Raisins
Don’t skip plumping the raisins before you fold them into the muffin batter because dried fruit will pull moisture out of your muffins. If you’re familiar with gluten-free baking you know avoiding dry baked goods is can be challenging.
You have a few options for how to plump raisins for baking:
- Place raisins in a medium sauce pan with 2 cups of water. Bring to a boil then remove from heat.
- Place raisins in a bowl and pour hot water over them until they are submerged.
- Place raisins in a canning jar or microwave-safe bowl and add enough water to cover them. Microwave until the water boils, about 2 to 3 minutes.
How long to soak raisins
The raisins will begin to soften in about 5 minutes, and should be fully rehydrated after about 10 to 15 minutes. At this point you may drain the water and set the raisins aside until it’s time to fold them into the batter.
Allow the Pumpkin Muffin Batter to Rest
After incorporating the flour mixture into the wet ingredients it’s important to let the batter rest for about 5 minutes. This will give the gluten-free flours a chance to absorb the liquids before the muffins go into the oven, and the batter will thicken.
This resting time is also why the baking soda is added near the end of the pumpkin muffin recipe rather than with the other dry ingredients. If you add the baking soda earlier it will begin to activate while the batter rests and the muffins will not get as high of a rise. The act of beating the baking soda in after 5 minutes also introduces more air into the batter for fluffy gluten-free muffins.
After folding in the plumped raisins, pop the muffins into the oven ASAP to take advantage while the batter is rising for tall, light and moist gluten-free pumpkin muffins.
Next let’s make Coconut Flour Blueberry Muffins!
How to Make Gluten-Free Pumpkin Muffins
Ingredients
- ¾ cup raisins
- ½ cup millet flour (80 g)
- ½ cup tapioca flour (70 g)
- ½ cup coconut flour (56 g)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ½ cup honey
- ½ cup olive oil
- 2 large eggs
- 1 (15-ounce) can unseasoned pumpkin puree
- ¼ cup alternative milk
- 1 teaspoon baking soda
Directions
Soak raisins in hot water for 10 to 15 minutes and then drain.
Meanwhile, preheat oven to 350° and prepare muffin pan wells with paper liners.
In a large bowl whisk together millet flour, tapioca flour, coconut flour, salt, and spices.
In a mixing bowl combine honey, olive oil, and eggs. Using either a stand mixer or hand mixer beat until frothy, about 2 to 3 minutes. Add pumpkin puree and alternative milk and mix until well incorporated.
Add flour mixture to wet ingredients and beat until dry ingredients are fully blended. Allow batter to rest for 5 minutes; it will thicken as the flour absorbs the liquids.
Add baking soda, and beat for an additional minute. Fold in plumped raisins.
Spoon the batter into prepared muffin pan.
Bake 30 to 40 minutes, until an inserted toothpick comes out clean.
Allow muffins to cool in pan for 5 minutes then transfer to a wire rack to continue cooling.
Store in an airtight container at room temperature for up to 2 days or frozen for 3 months.
MAKES 12 MUFFINS
More pumpkin recipes to try:
Gluten-Free Pumpkin Muffins
Ingredients
- ¾ cup raisins
- ½ cup millet flour, (80 g)
- ½ cup tapioca flour, (70 g)
- ½ cup coconut flour, (56 g)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ½ cup honey
- ½ cup olive oil
- 2 large eggs
- 1 (15-ounce) can unseasoned pumpkin purée
- ¼ cup alternative milk
- 1 teaspoon baking soda
Directions
- Soak raisins in hot water for 10 to 15 minutes and then drain.
- Meanwhile, preheat oven to 350° and prepare muffin pan wells with paper liners.
- In a large bowl whisk together millet flour, tapioca flour, coconut flour, salt, and spices.
- In a mixing bowl combine honey, olive oil, and eggs. Using either a stand mixer or hand mixer beat until frothy, about 2 to 3 minutes. Add pumpkin puree and alternative milk and mix until well incorporated.
- Add flour mixture to wet ingredients and beat until dry ingredients are fully blended. Allow batter to rest for 5 minutes; it will thicken as the flour absorbs the liquids.
- Add baking soda, and beat for an additional minute. Fold in plumped raisins.
- Spoon the batter into prepared muffin pan.
- Bake 30 to 40 minutes, until an inserted toothpick comes out clean.
- Allow muffins to cool in pan for 5 minutes then transfer to a wire rack to continue cooling.
- Store in an airtight container at room temperature for up to 2 days or frozen for 3 months.
How did your gluten-free pumpkin muffins turn out? Tell us all about it below.
Thank for the recipe, and thanks especially about the information to plump raisins. Never knew that was a thing. Can’t wait to try this recipe!
Thanks for checking it out!