These Gluten-Free Pumpkin-Mincemeat Muffins or mini loaves are super tasty and it’s hard to tell they are gluten-free! I believe this is so because I use a mix of gluten-free flours that include almond and coconut flours which lend exceptional texture and flavour to baked goods.
After several testings, I have fixed on a blend of flavorful spices for these loaves/muffins – cinnamon, nutmeg, ginger, allspice, and cloves. The spices, combined with pumpkin purée and mincemeat, results in a very flavorful mini loaf/muffin.
I find gluten-free baked goods take more leavening than do gluten products so this recipe calls for a substantial amount of baking powder along with some soda. I like muffins that are perfectly domed and this recipe delivers well on that front.
Because there are several different flours in this recipe, make sure the dry ingredients are mixed really well to ensure the xanthan gum, flours, spices, and leavening agents are well mixed. I use a whisk and do a count of 50 while briskly whisking the ingredients every which way in the bowl. You can, of course, put the ingredients through a flour sifter or fine wire mesh sieve and then give them a good stir. Either method works.
There is a small amount of buttermilk or soured milk called for in this recipe. While it’s only 2 1/2 tablespoons, it is nonetheless an important ingredient. The acidity of buttermilk combined with the soda called for in the recipe helps to make muffins that have a tender crumb. If you don’t have buttermilk, don’t go buy it for just 2 1/2 tablespoons. Instead, take regular milk and add about 1/2 teaspoon of vinegar to it. Let it stand for 5-10 minutes and it will be duly soured. For those using non-dairy milk substitutes, use soy or almond milk in this recipe.
It’s important to use pure pumpkin purée, not pumpkin pie filling, in this recipe. The purée has a different texture and no spices added to it. This allows the baker to add his or her own combination of spices appropriate to the recipe. Pumpkin purée freezes well so I open a can for the recipe I am making then freeze the remainder in one-half cup portions in freezer containers for use in other recipes.
If you have an 8-cavity mini loaf pan (each loaf cavity apx 2” x 3” x 1” deep that holds about 2/3-cup batter), this recipe makes cute little mini loaves. Otherwise, use 10 standard muffin cups (each having apx ½-cup capacity).
The loaves/muffins have a lovely texture and a tender crumb.
These mini loaves/muffins freeze really well so are great to have on hand for school or work lunches.
Make a batch of the mini loaves at Christmas and tie each with a ribbon and they make a perfect little remembrance gift for the foodies on your list. They’re perfect little hostess gifts, too!
[Printable recipe follows at end of posting]
Gluten-Free Pumpkin-Mincemeat Muffins
Ingredients:
1 cup gluten-free all-purpose flour
2 tbsp potato starch
¼ cup gluten-free oat flour
¼ cup almond flour
¼ cup coconut flour
1¼ tsp xanthan gum
5½ tsp baking powder
½ tsp soda
½ tsp salt
1 tbsp ground chia seeds
2½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¼ tsp allspice
1/8 tsp cloves
¾ cup light brown sugar, lightly packed
2 large eggs, room temperature, lightly beaten
1/3 cup vegetable oil
1½ tsp vanilla
2½ tbsp buttermilk or sour milk*
½ cup canned pure pumpkin purée (not pumpkin pie filling)
½ cup mincemeat
Method:
Preheat oven to 450°F.
Prepare 8-cavity mini loaf pan (each loaf cavity apx 2” x 3” x 1” deep – about 2/3-cup capacity) or 10 standard muffin cups (each apx ½-cup capacity) by spraying each cavity or muffin cup with cooking spray or greasing individually.
Combine flours, xanthan gum, baking powder, soda, salt, chia seeds, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, oil, vanilla, milk*, pumpkin, and mincemeat. Whisk ingredients well. (To sour milk, add scant ½ tsp vinegar to the 2½ tbsp milk. Let stand for 5-10 minutes before using.)
Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.
Spoon batter into prepared mini loaf cavities or muffin cups, filling almost to the rim. Let sit for 3 –4 minutes before transferring to pre-heated oven. Immediately reduce oven temperature to 400°F. Bake for 16-18 minutes, or until loaves/muffins are just firm to the touch and a cake tester inserted into center of muffin or loaf comes out clean. Remove from oven and let loaves/muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.
Yield: 8 mini loaves or 10 standard-sized muffins
A word of caution …..
To the best of my knowledge, the ingredients called for in this recipe are gluten-free. However, your health is your responsibility and you should always read the labels and confirm the gluten-free status of each ingredient yourself to ensure your own comfort level. Even if I have not specifically stated “gluten-free” in front of every single ingredient, it is understood that the intent is that each ingredient is to be gluten-free if used in this recipe.
I am not a medical professional and have no medical training. The recipes on my website are based on my own experiences along with information obtained through my own research. Use of this recipe, as well as any others, from my food blog are at the user’s own sole risk. If you are not comfortable with the recipe, or are uncertain of the gluten-free status of any of the ingredients called for in the recipe, please do not use the recipe.
Gluten-free Pumpkin-Mincemeat Muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- 2 tbsp potato starch
- 1/4 cup gluten-free oat flour
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 1/4 tsp xanthan gum
- 5 1/2 tsp baking powder
- 1/2 tsp soda
- 1/2 tsp salt
- 1 tbsp ground chia seeds
- 2 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/8 tsp cloves
- 3/4 cup light brown sugar, lightly packed
- 2 large eggs, room temperature, lightly beaten
- 1/3 cup vegetable oil
- 1 1/2 tsp vanilla
- 2 1/2 tbsp buttermilk or sour milk To sour milk, add apx. 1/2 tsp vinegar to the milk and let it sit 5-10 minutes before using
- 1/2 cup pure pumpkin purée (not pumpkin pie filling)
- 1/2 cup mincemeat
Instructions
- Preheat oven to 450°F.
- Prepare 8-cavity mini loaf pan (each loaf cavity apx 2” x 3” x 1” deep – about 2/3-cup capacity) or 10 standard muffin cups (each apx ½-cup capacity) by spraying each cavity or muffin cup with cooking spray or greasing individually.
Combine flours, xanthan gum, baking powder, soda, salt, chia seeds, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
- In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, oil, vanilla, milk*, pumpkin, and mincemeat. Whisk ingredients well. (To sour milk, add scant ½ tsp vinegar to the 2½ tbsp milk. Let stand for 5-10 minutes before using.)
Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.
Spoon batter into prepared mini loaf cavities or muffin cups, filling almost to the rim. Let sit for 3 –4 minutes before transferring to pre-heated oven. Immediately reduce oven temperature to 400°F.
Bake for 16-18 minutes, or until loaves/muffins are just firm to the touch and a cake tester inserted into center of muffin or loaf comes out clean. Remove from oven and let loaves/muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.
Yield: 8 mini loaves or 10 standard-sized muffins
Recipe Notes
Copyright My Island Bistro Kitchen
For other great gluten-free muffins from My Island Bistro Kitchen, click on the links below:
Gluten-free Blueberry Muffins
Deli-Style Gluten-Free Beet Muffins
Deli-style Gluten-free Rhubarb Granola Muffins
The Ultimate Gluten-free Zucchini Date Muffins
Gluten-free Strawberry Muffins
Gluten-free Blueberry Zucchini Muffins
Gluten-free Carrot Zucchini Muffins
Gluten-free Banana Date Muffins
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