Gluten free pumpkin muffins, 2 ways! Choose if you want a healthy{ish} version OR an indulgent version, topped with maple buttercream frosting. Either way you choose, they're absolutely delicious!
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5 from 5 votes

Gluten Free Pumpkin Muffins w/ Maple Buttercream Frosting

Gluten free pumpkin muffins, 2 ways! Choose if you want a healthy{ish} version OR an indulgent version, topped with maple buttercream frosting. Either way you choose, they're absolutely delicious!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert, Snack
Cuisine: American, Dairy Free Option, Gluten Free, Low FODMAP, Vegetarian
Keyword: pumpkin cupckaes, pumpkin muffins, pumpkin spice cupcakes
Servings: 12 muffins
Calories: 265kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

Pumpkin Muffins

  • 3 eggs
  • 3/4 cup sugar
  • 1 1/4 cups pumpkin puree
  • 3/4 cup coconut oil melted, or other vegetable oil
  • 2 teaspoons vanilla extract
  • 2/3 cup teff flour
  • 1/3 cup arrowroot starch
  • 1/2 cup  sorghum flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice

Maple Buttercream Frosting

  • 1 cups butter softened {or vegan shortening/spread for dairy free}
  • 2 3/4 cups powdered sugar
  • 2 tablespoons maple syrup 

Instructions

  • Make the muffins: Preheat oven to 350 degrees, and line a muffin pan with liners.
  • In a large bowl, combine eggs, sugar, pumpkin puree, coconut oil, and vanilla.  Mix well by hand or with a mixer.  In a separate bowl, combine the flours, arrowroot powder, salt, baking soda, and pumpkin pie spice. Mix together well and add to the wet ingredients.  Stir or mix until well combined.
  • Pour batter into cupcake liners {they will be full} and place in oven.  Bake for 25 minutes or until done.  Set aside to cool before frosting, or eat them as is for a equally delicious, but less decadent and less caloric treat!
  • Make the frosting: Combine butter or shortening/margarine and powdered sugar in a bowl and use a hand mixer to combine well.  Add maple syrup and continue mixing for approximately 2 minutes, or until frosting is nice and fluffy.  Spread on top by hand or use a pastry bag to pipe frosting on top of cooled muffins.

Notes

Gluten Free Flour Substitutes: Although I highly recommend you try making these gluten free pumpkin muffins with teff & sorghum flour , if you're in a hurry to make these, and don't have any on hand, you can try substituting the teff and sorghum flour with an equal amount (1 1/6 cup combined) of rice flour.
Subs for Arrowroot: Don't have arrowroot powder? Try tapioca starch or potato starch instead.
Trying to cut back on sugar? These gluten free pumpkin muffins are still mighty tasty sans maple buttercream frosting.
Nutrition Information is WITHOUT frosting.

Nutrition

Calories: 265kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 40mg | Sodium: 161mg | Potassium: 98mg | Fiber: 2g | Sugar: 13g | Vitamin A: 80.6% | Vitamin C: 1.3% | Calcium: 2.8% | Iron: 7.8%