Gluten-Free Pumpkin Apple Muffins with Applesauce
Moist gluten-free muffins combining sweet pumpkin puree with fresh diced apples and unsweetened applesauce for natural sweetness and tender texture. The xanthan gum provides structure while keeping them light and fluffy. Perfect for breakfast, snacks, or fall gatherings when you want a healthier baked treat that accommodates gluten-free diets without sacrificing flavor.
Ingredients
Instructions
- 1
Preheat oven and prepare muffin tin with liners or cooking spray
- 2
Whisk together flour, baking powder, xanthan gum, and salt in medium bowl
- 3
Combine sugar, pumpkin, applesauce, eggs, and vanilla in large bowl
- 4
Add dry ingredients to wet ingredients and stir just until almost combined
- 5
Fold in diced apples
- 6
Divide batter evenly among muffin cups
- 7
Bake until toothpick inserted in center comes out clean
- 8
Cool completely if using liners to prevent sticking
Tips
Cool muffins completely before removing liners to prevent sticking and tearing.
Don't overmix the batter once flour is added to keep muffins tender and light.
Use firm apples like Granny Smith or Honeycrisp that won't break down during baking.
Good to Know
Store covered at room temperature for 3 days or refrigerate for 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature or warm slightly in microwave
Common Mistakes
Don't overmix batter to avoid tough muffins
Cool completely before removing liners to prevent sticking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without xanthan gum?
If using regular flour, omit xanthan gum. For gluten-free flour without xanthan gum already included, you need it for proper texture.
How long do these keep fresh?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. Freeze for up to 3 months.
Can I use fresh pumpkin instead of canned?
Yes, use 1 cup roasted and pureed fresh pumpkin. Make sure it's well-drained to avoid excess moisture.