For a richer flavor, try using brown sugar instead of white sugar. If you don't have oat flour, you can make your own by grinding rolled oats in a food processor until finely ground. Feel free to substitute other nuts or dried fruits based on your preference. Pecans, almonds, cranberries, or dried apricots would all be delicious additions. These muffins are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature.
Betsy's Best Gluten-Free Muffins
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS16
These gluten-free muffins are a delightful treat, boasting a light and moist crumb thanks to a unique blend of flours and pumpkin puree. The addition of walnuts and raisins provides a textural contrast and a burst of flavor, making them perfect for breakfast, brunch, or a wholesome snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol17 mg
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Fiber2 g
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Protein4 g
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Saturated Fat2 g
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Sodium126 mg
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Sugar18 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02
Step
5 mins
In a large bowl, whisk together the white rice flour, sugar, oat flour, gluten-free flour, baking powder, and cinnamon until well combined. (5 minutes)
03
Step
3 mins
In a separate bowl, whisk together the egg, milk, vegetable oil, yogurt, and vanilla extract until smooth. (3 minutes)
04
Step
5 mins
Pour the wet ingredients into the dry ingredients and gently mix by hand until just combined. Be careful not to overmix; a few small lumps are okay. The batter should be mostly smooth, with no visible patches of dry flour. (5 minutes)
05
Step
3 mins
Gently fold in the chopped walnuts, raisins, and pumpkin puree until evenly distributed throughout the batter. (3 minutes)
06
Step
5 mins
Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
07
Step
20 mins
Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (20 minutes)
08
StepRemove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
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RECIPE REVIEWS
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Please Rate
Carmen Stamm
Jun 6, 2025These muffins are fantastic! My kids loved them, and I appreciate that they're gluten-free.
Carlee Lueilwitz
Jun 6, 2025I was skeptical about using pumpkin puree, but it really adds a wonderful moistness to the muffins. I'll definitely be making these again!
Camron Crooks
May 24, 2025The recipe was easy to follow, and the muffins turned out perfectly. I added a sprinkle of cinnamon sugar on top before baking for a little extra sweetness.