Pumpkin Muffins
These gluten-free pumpkin muffins are moist, flavorful, and perfect for a fall breakfast or snack. They're easy to make and packed with pumpkin spice goodness, making them a crowd-pleaser for all dietary needs.
40 min
Total Time
12
Servings
easy
Difficulty
15 min
Prep Time
25 min
Cook Time
40 min
Total Time
Ingredients
- 1 1/2 cups Gluten-Free All-Purpose Flour Blend
- 1 cup Pumpkin Puree
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 2 large Eggs
- 1/2 cup Vegetable Oil
- 1/4 cup Milk (dairy or non-dairy)
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1/2 cup Chopped Walnuts or Pecans (optional)
- 1/2 cup Chocolate Chips (optional)
Instructions
- 1
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- 2
In a large bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, baking powder, and salt.
- 3
In a separate bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, milk, and vanilla extract. Mix until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5
Fold in chopped nuts or chocolate chips, if using.
- 6
Fill each muffin liner about 2/3 full.
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips & Notes
- •For extra moist muffins, add a tablespoon of applesauce to the batter.
- •Make sure your gluten-free flour blend contains xanthan gum or add 1/2 teaspoon to the dry ingredients for better texture.
- •Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.