Deep and rich flavored gluten free brown butter and white chocolate glazed pumpkin muffins are a luxurious treat. Perfect for crisp fall mornings and coffee.
Do you know what makes pumpkin muffins better? Brown butter. Do you know what makes brown butter pumpkin muffins better? White chocolate glaze.
Do I have your attention yet? Because we are starting this fall of right with an epic gluten free pumpkin muffin that is going to knock your fuzzy fall socks off.
Nutty and deep flavored brown butter goes perfectly with the warm flavors of cinnamon and nutmeg. The flavor is sweetened and lightened with white chocolate glaze that should in fact never be left off any pumpkin treat.
Ingredients and Substitutions
I am seriously in love with the combination of these ingredients. The flavors are so rich, but not "oh I can only eat one bit rich". Rich, like hits all of your senses in the a good way rich.
To make this richness, here is what you need:
- gluten free all purpose flour (without xanthan gum)
- xanthan gum
- evaporated coconut milk
- brown butter
- coconut sugar
- baking powder, salt, vanilla
- white chocolate
- milk of choice
- Gluten free all purpose flour - my suggestion for you is not to substitute this ingredient. I prefer the control of ingredients when using the gluten free flour without xanthan gum. I used King Arthur Gluten Free All Purpose Flour
- xanthan gum- this ingredient helps give your gluten free baked good a texture similar to gluten baked goods. I get it, its something you probably don't feel like buying. But it is worth it and one bag will last forever.
- coconut sugar- I love the rich flavor of coconut sugar, plus it makes these just a tad healthier. However, you can totally substitute regular sugar in its place. Just expect the muffins to possibly be a little lighter in color.
- evaporated coconut milk- you can use regular evaporated milk in its place if you can't find coconut.
Do I really need to brown the butter and how do I do it?
Yes friends, you do. Browning the butter is essential for a flavor you will love. It is what is going to take your baked goods from ho hum to whoa baby!!
Browning butter is super simple. But it does take some patience. Depending on what size and type of pan you cook it in, the time will vary. I prefer using a small sauce pan and this increased the cook time to about 15-20 minutes before it browned.
Use a low-medium heat to start when browning the butter. If you put it too high too fast it will go from ok to burned really fast.
Stir every once in a while to make sure it is not sticking, burning etc.
When browning butter you are essentially cooking it at a low/medium temperature until your butter turns from yellow to pretty brown.
It will change colors in stages. It will go from melted yellow, to frothy to golden to a toasty brown.
Also keep in mind those little brown pieces that float to the bottom are full of flavor. Don’t strain those. But the best part for this recipe is that you don't have to wait for it to cool to use it!
Expert tips and how to store
A few tips will help make this recipe go really smooth!
- I like to use parchment paper muffin liners. They are a guaranteed way to make sure your muffins won't stick to anything.
- When melting your white chocolate, don't be tempted to speed up the process by cranking up the heat. Go slow to ensure a smooth shiny chocolate glaze.
Friends it is time to set forth and officially welcome pumpkin season with these beautiful white chocolate glazed gluten free pumpkin muffins!Print
White Chocolate Glazed Gluten Free Pumpkin Muffins
- Total Time: 37
- Yield: 10 1x
- Diet: Gluten Free
Luxuriously rich in flavor, these white chocolate glazed gluten free pumpkin muffins will start your fall season off on the right foot.
- 1 ½ cups of gluten free all purpose flour (no xanthan gum)
- 2 teaspoons of baking powder
- ¾ cup coconut sugar
- ¾ teaspoon of salt
- ½ teaspoon xanthan gum
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- 1 teaspoon of vanilla
- 1 cup of canned pumpkin (100% pumpkin, not pumpkin pie mix)
- 6 ounces of evaporated coconut milk
- 2 large eggs
- 1 stick (4 ounces) brown butter (instructions below)
- ⅔ cup white chocolate chips
- 2 tablespoons of milk of choice or heavy cream
- Pre heat your oven to 350°F and prepare your muffin tin with parchment muffin liners or lightly grease.
- Brown your butter by placing it in a small sauce pan on medium heat. Once the butter has melted reduce the heat to a low medium heat and let simmer until it is a toasty brown. Stir occasionally. The butter will brown in stages. It will go from yellow to frothy, to a golden color eventually to a toasty brown. It will smell nutty when it is a toasty brown color and ready. Take the pan off the heat and set aside.
- While butter is cooling some, in a large bowl add your dry ingredients - flour, xanthan gum, salt, baking powder, cinnamon, nutmeg, sugar. Whisk until well combined.
- In a separate large mixing bowl add your wet ingredients- pumpkin, evaporated milk, eggs, vanilla, slightly cooled butter and whisk until well combine.
- Pour your wet ingredients into your dry ingredients and stir with a large mixing spoon until well incorporated. If you are able to, let the batter sit for 5-10 minutes before adding to muffin tins. I think this lends to a better texture.
- Evenly divide batter into muffin tins- approximately a full ¼ cup of batter into 10 tins.
- Bake at 350°F for 25-27 minutes. Until the muffins are firm to touch, golden and a toothpick inserted into the center comes out clean.
- Let cool in muffin tins for 10 minutes and then remove to cool on a cooling rack.
- Once the muffins have cooled to room temperature begin your white chocolate glaze.
- Place a heat proof bowl over a pot of gently simmering water or double broiler. The bowl should not be touching the water. Add white chocolate chips and stir until melted and very smooth. Take your time and go slow. When the white chocolate is about 80% melted add your milk and continue to whisk until smooth and shiny and drips from a spoon.
- Remove from the heat and dip or spoon the white glaze over the cooled muffins.
- Store at room temperature for 2-3 days or in the fridge for 3-5 days. Store in an air tight container.
- Prep Time: 10
- Cook Time: 27
- Category: breakfast
- Method: Baking
- Cuisine: American
Keywords: gluten free pumpkin muffins, gluten free white chocolate pumpkin muffins, white chocolate pumpkin muffins, white chocolate glazed pumpkin muffins, gluten free muffins
Looking for more gluten free muffin recipes? You will absolutely love these Gluten Free Chocolate Chip muffins!
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