The perfect gluten-free pumpkin muffin!

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gluten free

While our family isn’t 100% gluten-free, it’s a goal of mine because of the positive effects a gluten-free diet can have on people who have been diagnosed with Autism.

I’ve been a fan of Udi’s and their gluten-free foods for quite some time, so when I found out they were at BlogHer, I chatted with them a bit. They emailed me a few weeks ago and asked if I was interested in writing a post about gluten-free treats for Halloween. I accepted of course! When my box of goodies arrived and I spotted the Vanilla Granola, I immediately knew I had to step up my game. I wanted to make a gluten-free pumpkin bread and muffins topped with the granola. Nom, right?

Nom it was.

The pumpkin bread recipe I used is based on one from the Food Network, with some substituions.

Gluten-free Pumpkin Muffins

Inspired by Udi’s and The Food Network

gluten free pumpkin

3 cups sugar
1 cup organic applesauce
4 eggs, lightly beaten
16 ounces canned  pumpkin
3 1/2 cups gluten-free flour (I used Bob’s Red Mill)
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 teaspoons pumpkin pie spice
1/4-1/2 cup Udi’s Vanilla Granola

Directions
Preheat oven to 350 degrees. Butter and flour your choice of pans. I prepared a Texas muffin pan (the big 6 cup ones) and a loaf pan. (I used metal pans for this time around, but I prefer glass or stoneware).

Combine sugar and applesauce. It looks a little crazy blending it, but it will mix up!

Add in eggs and canned pumpkin.

Combine dry ingredients in separate bowl, then add dry ingredients into wet mixture in batches. Don’t over mix!
gluten free pumpkin

Divide batter between your two pans. Liberally sprinkle the granola over the top of the batter in one layer.

gluten free pumpkin

*I found that substituting apple sauce for oil (as in the original recipe) creates a much wetter batter. The baking time for the muffins was 40-50 minutes. You will need to cover your loaf at this time with aluminum foil to prevent overbrowning and then bake for an additional 10-15 minutes. Check for doneness using a cake tester.

Let stand 10 minutes. Remove from pans and cool. I served my muffins with some other treats from Udi’s, including their Snickerdoodle cookies (which I LOVE) and their Dark Chocolate Brownie Bites.

Disclosure: I was inspired to write this post because of a box of gluten-free treats sent to me by Udi’s. No other compensation was received and the opinions here are my own.

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Comments

  1. nicole dz says

    I love Udi’s! I use it in my cookie recipes a lot. I also use applesauce as a substitute for butter a lot in my baking. Pumpkin bread & muffins is my fav!

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