Pumpkin Muffins (Gluten-Free & Low FODMAP)
These are Pumpkin Muffins (Gluten-Free & Low FODMAP). The muffins are moist, have great texture and have many spices too. Prepare yourself! You are about to fall in love with the intense, savoury flavours of these Low FODMAP Muffins with pumpkin and orange. Trust me!
Convert recipe to be allergy-friendly
One of the things I like to do is take a regular recipe and make it allergy-friendly. Therefore, I converted the original recipe to LFM, GF and LF recipes. Every time I convert, I always have a little fear, as I never know if it will turn out successfully. Luckily until now, I have (for the most part) experienced great results, but yes, there have also been some bumps on the road. However, more or less, I am happy every time the result is how I wanted it to be.
Do you think Pumpkin Muffins (Gluten-Free & Low FODMAP) sound lovely, but you don’t have time to make them now? Don’t worry; you can pin the post for later!
What I use in the recipe and other recipes recommendations
For the Pumpkin Muffins (Gluten-Free & Low FODMAP) recipe, I used self-raising flour from Doves farm, which I used the most when I baked, such as chocolate cake; banana muffins, cookies, and all my waffles too!
I also swap the brown sugar for coconut sugar, as I like the taste better, but you can stick with the brown sugar if you prefer. Next, I limit the sugar; you will not miss it on the cake as it contains excellent spices. I used cinnamon, ginger and cardamom for the muffins with pumpkin and oranges, which gives a good balance.
Tips
The muffins can be used in many ways and are great to serve if you get visitors, dessert on a Saturday evening or for your children’s snack boxes. There are many options, and you can upgrade or downgrade according to the occasion.
You can freeze the muffins and take them out whenever you need one or two. Another option is to warm them up in the microwave and enjoy the cupcake hot with a cup of tea or coffee! The muffins are great plain, or with frosting, so I will let you decide.
If you want to try Pumpkin Muffins (Gluten-Free & Low FODMAP), don’t forget to pin the recipe for another good time!
Pumpkin Muffins (Gluten-Free & Low FODMAP)
The muffins are moist, have great texture and have many spices too.
- Yield: 12 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
300g Hokkaido pumpkin grated
175g Soft butter
75g Sugar
50g Brown sugar
3 Eggs
1/4 tsp Xanthan gum*
1/2 tsp Cardamom
1/2 tsp Ginger
1/2 tsp Salt
1 tsp Baking soda
1 tsp Baking powder
2 tsp Cinnamon
175g Self-raising flour
80g Greek yogurt
Frosting
200g Philadelphia Cheese (LF if you need it)
4 tbsp Orange juice
1–2 tbsp Maple syrup
Pumpkin seeds
Instructions
Beat butter, sugar and brown sugar. Stir in one egg at a time, and beat well between each egg.
Mix the flour, baking powder, baking soda, xanthan gum, spices and salt together and sift them into the dough. Stir the dough together with the grated pumpkin and greek yoghurt.
Distribute the dough into 12 muffins forms and bake the pumpkin muffins in a preheated oven at 175 degrees for approx.20 -22 minutes.
Ensure pumpkin muffins are completely cooled before decorating with frosting and pumpkin seeds.
Notes
Eat & Enjoy!
* Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
* Bob's Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
