For the past few months, I’ve started to bake a lot of gluten-free food. I love gluten as much as the next person, maybe even more, but I’ve noticed that when I cut down on wheat, I feel better.

That brings me to these gluten-free pumpkin muffins. They’re one of my favorite muffins I’ve made recently, and that’s saying a lot because I usually bake them every other week.

These muffins incorporate amaranth flour, which is familiar to people with gluten-free diets but probably unfamiliar to the rest of us. I had never heard of it until I read about its nutty flavor and smooth texture, and then I decided to incorporate it into these muffins. It also has lots of health benefits, so I figured it would be a good addition.

These muffins have all the best elements of fall: They’re slightly sweet, earthy, nutty, warming, and most importantly, filling. They’re the perfect thing to make on a chilly Sunday and store for the rest of the week for breakfast. I ate about two a day and I didn’t get tired of them.

I’d recommend sprinkling powdered sugar on top of each one once they’ve cooled, but if you want to cut down on sugar, you can omit that step. Or you can take them in the opposite direction and add icing, which would make them more like cupcakes.

Here’s a song to get you started on your gluten-free pumpkin muffin journey.

Gluten-Free Pumpkin Muffins

Ingredients

2 large eggs
100 g blonde cane sugar
7 Tbsp unsalted butter, melted
3/4 cup pumpkin purée
1/2 cup quinoa flour
1/4 cup amaranth flour
1/4 cup white rice flour
pinch of sea salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Directions

Preheat the oven to 350 degrees F. Line a muffin pan with 12 liners.

In the bowl of a stand mixer, beat the eggs with cane sugar on medium until light in color. Reduce the speed and beat in the melted butter and pumpkin purée.

In a large bowl, combine the flours with sea salt, baking powder, baking soda, and spices. Mix the dry ingredients into the bowl of the stand mixer using a spatula.

Divide the batter among the muffin cups and bake for 25 minutes, or until the tops spring back to the touch. Allow the muffins to cool briefly in the pan and then turn them onto a rack to cool all the way. Top with powdered sugar. Enjoy!