Gluten Free Pumpkin Muffins
Embrace the cozy flavors of fall with these irresistible Gluten-Free Pumpkin Muffins, a perfect blend of wholesome ingredients and classic autumn spices. Packed with real pumpkin puree and accented by warm notes of cinnamon, nutmeg, and ginger, these moist and tender muffins are a crowd-pleasing treat that’s easy to whip up in under 40 minutes. Made with gluten-free all-purpose flour, they’re a delicious option for those with dietary restrictions, without sacrificing flavor or texture. Whether you're enjoying them fresh out of the oven or as a make-ahead snack, these muffins shine with their fluffy crumb and natural sweetness. Serve them with a dollop of cream cheese or a drizzle of maple syrup for an extra indulgent touch—perfect for breakfast, dessert, or a midday pick-me-up!
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Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Gluten-free all-purpose flour
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 2 tablespoons Milk (dairy or non-dairy)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners or lightly grease it with nonstick spray.
Step 2
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and combined.
Step 3
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Step 5
Add two tablespoons of milk to the batter and stir until the consistency is smooth and slightly thick.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
Step 7
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Enjoy your gluten-free pumpkin muffins, either on their own or with a smear of butter or cream cheese!
Nutrition Facts
| Serving size | 844.1 grams (844.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2486 |
| Total Fat 124.20g | 159% |
| Saturated Fat 20.80g | 104% |
| Polyunsaturated Fat 69.10g | |
| Cholesterol 379mg | 126% |
| Sodium 2481mg | 108% |
| Total Carbohydrate 342.10g | 124% |
| Dietary Fiber 12.90g | 46% |
| Total Sugars 166.40g | |
| Protein 20.70g | 41% |
| Vitamin D 95IU | 472% |
| Calcium 295mg | 23% |
| Iron 7mg | 40% |
| Potassium 844mg | 18% |
Source of Calories