Gluten Free Pumpkin Muffins
These Gluten Free Pumpkin Muffins are soft, spiced delights perfect for fall. Enjoy them as breakfast or a cozy snack!
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree Fresh or canned is fine.
- ½ cup sugar Can substitute with coconut sugar.
- ¼ cup honey Can be replaced with agave syrup.
- 2 large eggs
- ⅓ cup vegetable oil Use any neutral oil.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, combine the pumpkin puree, sugar, honey, eggs, vegetable oil, and vanilla extract. Mix until smoothly blended.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined; do not overmix.
- Use a spoon or scoop to fill each muffin cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best flavor, use homemade pumpkin puree if possible. To maintain a fluffy texture, mix just until combined. Ovens can vary; check muffins few minutes before recommended baking time. Consider adding a streusel topping or nuts for variations.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 120mgFiber: 1gSugar: 5g
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