Gluten Free Pumpkin Muffins
These perfectly spiced, incredibly moist gluten free pumpkin muffins are ready in under 30 minutes and so delicious that even your gluten-loving friends won't be able to tell the difference. With the perfect balance of pumpkin flavor and warm spices, they make an ideal breakfast, snack, or dessert.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Whisk
- Rubber Spatula
- Measuring Cups and Spoons
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend with xanthan gum (280g)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients
- 3/4 cup brown sugar packed (150g)
- 2 large eggs at room temperature
- 1/4 cup vegetable oil (60ml)
- 1/4 cup unsalted butter melted and cooled (60g)
- 1 tsp vanilla extract
- 1 cup pure pumpkin puree not pumpkin pie filling (245g)
- 1/2 cup milk dairy or plant-based (120ml)
Optional Add-ins
- 1/2 cup chocolate chips, chopped nuts, or dried cranberries optional
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and all spices (cinnamon, nutmeg, cloves, and ginger).
- In a separate medium bowl, whisk the brown sugar, eggs, oil, melted butter, and vanilla until smooth and well combined.
- Add the pumpkin puree to the wet ingredients and whisk until fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula.
- When the mixture is about halfway combined, add the milk and continue folding just until no dry streaks remain.
- If adding mix-ins like chocolate chips or nuts, fold them in now.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For dairy-free muffins: Use coconut oil instead of butter and plant-based milk
- For egg-free: Replace each egg with ¼ cup unsweetened applesauce
- For a natural sweetener option: Substitute coconut sugar for brown sugar
- If your gluten-free flour doesn't contain xanthan gum, add ½ teaspoon to the dry ingredients
- Don't overmix the batter - stop mixing as soon as the ingredients are combined
- These muffins freeze well for up to 3 months when wrapped individually
- For bakery-style muffins with domed tops, fill the muffin cups almost to the top
- For egg-free: Replace each egg with ¼ cup unsweetened applesauce
- For a natural sweetener option: Substitute coconut sugar for brown sugar
- If your gluten-free flour doesn't contain xanthan gum, add ½ teaspoon to the dry ingredients
- Don't overmix the batter - stop mixing as soon as the ingredients are combined
- These muffins freeze well for up to 3 months when wrapped individually
- For bakery-style muffins with domed tops, fill the muffin cups almost to the top
Nutrition
Calories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 3.5gCholesterol: 45mgSodium: 230mgFiber: 2gSugar: 14gVitamin A: 50IU
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