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Gluten-Free Pumpkin Muffins
These moist and flavorful gluten-free pumpkin muffins are the perfect fall treat! Made with wholesome ingredients like pumpkin purée, warm spices, and gluten-free flour, they’re not only delicious but also easy to make. Enjoy them for breakfast, as a snack, or with your favorite cup of coffee!
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (make sure it contains xanthan gum or add 1/2 teaspoon)
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup maple syrup or honey
- 1/3 cup coconut oil or vegetable oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional, for extra spice)
- 1/4 cup unsweetened almond milk or any dairy-free milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, brown sugar, maple syrup (or honey), melted coconut oil, eggs, vanilla extract, and almond milk until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the muffins.
- Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Tips and Variations
- Add-ins: Fold in 1/2 cup of chopped nuts (like pecans or walnuts) or chocolate chips for added texture and flavor.
- Dairy-Free Option: These muffins are already dairy-free, but you can also substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make them vegan.
- Pumpkin Spice: If you love extra spice, add 1 tablespoon of pumpkin pie spice instead of the individual spices listed.
Storing and Freezing
- Storing: Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: These muffins freeze well! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
These gluten-free pumpkin muffins are soft, flavorful, and perfect for enjoying throughout the fall season or any time you crave something comforting and delicious!