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Gluten Free Fat Free Pumpkin Muffins With Sorghum Flour

Updated on October 14, 2013

This muffin recipe is delicious and healthy. Most bread made without wheat either doesn't hold together very well or is too heavy. You won't even be able to tell this muffin is wheat free.

I used homemade pumpkin but you can buy canned. In October when pumpkins are in season I buy them on sale.

My kids are grown so we don't carve them anymore. They last longer and add to your Thanksgiving d├ęcor here in America. Even uncarved they won't do well if you get a freeze so watch your weather.

If you do carve a face in your fruit you'll need to bring it in quickly or it will go bad.

After the trick or treaters have stopped coming I bring in my pumpkins. The next day I wash, cut up and boil until tender. Of course you have to take out the stringy Jack O Lantern guts and peel off the outer hard skin but that isn't too hard to do.

I've seen instructions for baking them but haven't tried it yet.

When your pumpkin is cooked, drain the water off and store in freezer bags. I measure it into two cup portions because most recipes call for that amount. It's the same as a sixteen ounce size can of pumpkin.

They are telling us that canned foods are bad for us now because of the plastic lining they use. It seems everything these days causes cancer. When I can, I make my own for health reasons as well as being more economical.

3.6 stars from 7 ratings of Gluten Free Fat Free Pumpkin Muffins With Sorghum Flour

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: About 30 muffins.

I didn't add raisins or nuts to my recipe because we had it with beans and rice for dinner. In my opinion muffins with extras are more of a breakfast muffin but you add anything you want to yours.

In the old days before I knew wheat and corn was bad for me we would have corn bread muffins with beans and rice so this was a nice substitute.


  • 2 cups or 16 ounces pumpkin, Not pumpkin pie filling.
  • 2 cups sugar
  • 1 cup applesauce, This is the replacement for your fat.
  • 4 eggs
  • 3 1/2 cups sorghum flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cloves
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons allspice
  • 2/3 cup water
  • 1/2 teaspoon salt
  • 2 teaspoons xanthan gum
  • 2/3 cup raisins, Pecans or walnuts are good in this recipe.
  • 2/3 cup chopped nuts

If you don't have muffin tins you can use two loaf pans.You'll need to bake your loaves about 45 minutes.

Or take cupcake cups (those paper cups you buy in the store), place them close together in a baking pan and fill them three fourths of the way with filling.

Pumpkin and sugar
Pumpkin and sugar
xanthan gum
xanthan gum


  1. The first thing I did was thaw my pumpkin but if you are using store bought all you have to do is open a can.
  2. Heat your oven to 350 degrees Fahrenheit while you mix your ingredients.
  3. Oil your muffin pans. It took two and a half of the full size pans that make a dozen muffins. I rub olive oil on mine but you can spray with baking spray if you want. The little bit of olive oil doesn't add a noticeable amount of fat and it's healthy for us anyway.
  4. Mix all of your ingredients together in a large bowl either stirring or using a mixer. It's just as easy for me to stir it by hand and less dishes to clean up afterward.
  5. With a couple tablespoons or soup spoons fill your muffin tins about three fourths the way full. They rise up but not a whole lot. It's easier for me to use two spoons; I use one to scrape the filling off of the other one.
  6. Bake about 20 minutes. You might want to set your timer for a little less and keep an eye on them. You want them to be golden brown but not too dark.
  7. You can serve them right away. I was happy to see they didn't fall apart like some muffins I've made and held together nicely.

Xanthan gum helps hold things together and makes your baked goods lighter. Gluten is the glue that holds breads and cakes shape but when you don't use it you need something else. Using eggs and xanthan gum helps.

You can refrigerate these muffins in a zipper bag and heat them in the morning for breakfast, serve with dinner or they make a healthy snack.

They also freeze well. Just thaw, heat and serve.

These are my spice canisters. They are as old as the hills or at least older than I am. My kitchen is a mix of old and new. Some new things are great but some old things are just better.

My family are an odd bunch. I can make this same recipe in a loaf pan, slice it up and no one will eat it but bake them in muffin pans and they will be gone in no time.

Nothing says "fun" like muffin shaped bread... I guess.

Just when you think you've seen it all. This person, not sure if it's a man or woman, put a Jack O Lantern on his face and did a dance to Ghost Busters' theme song.

That might not sound terribly clever but he's gotten over a million views.


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    • By Lori profile image

      By Lori 5 years ago from USA

      Cool ! my daughter has to eat gluten free and any new recipe is nice to try. Thank you.

    • Pamela N Red profile image

      Pamela N Red 5 years ago from Oklahoma

      Rema, my family loves them, I hope yours will too.

    • remaniki profile image

      Rema T V 5 years ago from Chennai, India

      Hi Pamela,

      Very simple yet looks very interesting. I would be trying it out at the next opportunity;it is so tempting. Especially because pumpkin is available here throughout the year. Thanks for sharing this wonderful recipe. Instructions are very clear too. Sharing it for its simplicity. Cheers, Rema.

    • Pamela N Red profile image

      Pamela N Red 5 years ago from Oklahoma

      They are really delicious, I think you'll like them.

    • Logos831 profile image

      Logos831 5 years ago from somewhere, ca

      This looks really good. I love pumpkin and sorghum flour-- going to save it to make in the Fall! Thanks for the recipe, voted up!

    • Pamela N Red profile image

      Pamela N Red 5 years ago from Oklahoma

      Sorghum flour is a delicious alternative to wheat flour. Thanks for reading.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      I like that you use sorghum flour in this recipe. It sounds fabulous and you can't go wrong with muffins, just like you said. Voted up!

    • Pamela N Red profile image

      Pamela N Red 5 years ago from Oklahoma

      My family loved these muffins.

    • teaches12345 profile image

      Dianna Mendez 5 years ago

      Ooooh, this looks so good. I love pumpkin and I should use it more often during the year instead of just around Thanksgiving. Gluten free is definitely a better option anytime.

    • Pamela N Red profile image

      Pamela N Red 5 years ago from Oklahoma

      Mazio, I've been experimenting with sorghum flour lately and found it works in most recipes calling for wheat, just be sure and add xanthan gum.

    • MazioCreate profile image

      MazioCreate 5 years ago from Brisbane Queensland Australia

      My mouth was watering as I read the recipe. Great to see alternatives to wheat flour. Voted up!

    • Pamela N Red profile image

      Pamela N Red 5 years ago from Oklahoma

      Thanks, HTA. Pumpkin is really good for us so this is a healthy bread.

    • How to - Answers profile image

      L M Reid 5 years ago from Ireland

      I have never eaten Pumpkin Muffins so may give this one a try. This is even better that it is gluten free for those who need to avoid it in their diets.

      Your step by step instruction are easy to follow too.

      Shared on Twitter and voted 5 stars