Gluten Free Pumpkin Muffins

Why Make This Recipe

Gluten Free Pumpkin Muffins are a delicious and healthy treat that everyone can enjoy. They are perfect for breakfast or as a snack. With the rich taste of pumpkin and the warmth of spices, these muffins bring a cozy feeling. Plus, they are made with wholesome ingredients that are kind to those who cannot eat gluten.

How to Make Gluten Free Pumpkin Muffins

Ingredients

• 1 can pumpkin puree
• 1/2 cup coconut sugar
• 2 cups gluten free flour
• 1/2 cup almond flour
• 1/2 cup milk (or non-dairy alternative)
• 3 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, coconut sugar, and eggs until well combined.
3. In another bowl, combine the gluten free flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. Fill each muffin tin about 2/3 full with the batter.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool for a few minutes before serving.

How to Serve Gluten Free Pumpkin Muffins

These muffins are tasty on their own, but you can serve them in many ways. Try them warm from the oven with a little butter or your favorite spread. They also go well with a cup of coffee or tea. Enjoy them at breakfast, brunch, or as a snack during the day.

How to Store Gluten Free Pumpkin Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just place them in a freezer bag or container and seal tightly. They will last for about three months in the freezer. To enjoy them later, simply thaw them at room temperature or warm them in the oven.

Tips to Make Gluten Free Pumpkin Muffins

• Make sure to measure your ingredients accurately for the best results.
• If you want a little sweetness, you can add chocolate chips or nuts to the batter.
• For a spicier flavor, consider adding a pinch of ginger or clove to the mix.

Variation

You can easily customize these muffins! For a different flavor, try adding dried fruits like cranberries or raisins. You can also substitute the coconut sugar with brown sugar or honey if you prefer.

FAQs

Can I use fresh pumpkin instead of canned puree?
Yes! Just cook and puree the pumpkin until smooth. Make sure it is well-drained to avoid extra moisture.

Can I make these muffins vegan?
Yes, you can substitute the eggs with flax eggs or applesauce and use a non-dairy milk.

What can I use instead of almond flour?
You can use any other nut flour or additional gluten-free flour, but keep in mind it may change the texture slightly.

Gluten Free Pumpkin Muffins

Delight in these moist and flavorful gluten-free pumpkin muffins, perfect for a cozy breakfast or an afternoon treat. Made with warm spices and real pumpkin, they offer a comforting taste of autumn without the gluten.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 cups Gluten-free all-purpose flour blend with xanthan gum
• 3/4 cup Granulated sugar
• 1/4 cup Brown sugar packed
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Pumpkin pie spice
• 1/2 teaspoon Salt

Wet Ingredients

• 1 cup Canned pumpkin puree not pie filling
• 2 Large eggs
• 1/2 cup Vegetable oil
• 1/4 cup Milk dairy or non-dairy
• 1 teaspoon Vanilla extract

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula
• 12-cup muffin tin
• Paper liners
• Wire rack
• Measuring cups and spoons
• Oven

Method

 

Preparation

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.

Combine Ingredients

1. In a large bowl, whisk together the gluten-free flour, both sugars, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
2. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until well combined.

Mix and Bake

1. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix.
2. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
3. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
4. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Ensure your gluten-free flour blend contains xanthan gum, or add 1/2 teaspoon separately for better texture. Do not overmix the batter; this helps keep the muffins tender and moist. These muffins freeze well for up to 3 months; thaw at room temperature or warm slightly before serving.