Gluten-Free Pumpkin Muffins
These moist and flavorful Gluten-Free Pumpkin Muffins are perfect for autumn mornings or a cozy afternoon snack. Made with wholesome ingredients and warm spices, they’re the perfect treat for anyone avoiding gluten, without sacrificing taste or texture.
Ingredients
Dry Ingredients
- 1¾ cups gluten-free all-purpose flour with xanthan gum if needed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon ground
- ½ teaspoon nutmeg ground
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 2 eggs room temperature
- ½ cup maple syrup
- ⅓ cup coconut oil melted and cooled
- 1 teaspoon vanilla extract
- ¼ cup milk of choice dairy or non-dairy
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the pumpkin puree, eggs, maple syrup, coconut oil, vanilla, and milk. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins freeze beautifully! Store in an airtight container in the freezer for up to 2 months. For added texture, stir in ½ cup chopped nuts or chocolate chips before baking.
Nutrition Information
- Calories: 150
- Total Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 47mg
- Sodium: 180mg
- Total Carbohydrates: 12g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 5g
- Vitamin A: 45% DV
- Calcium: 6% DV
