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Description
Enjoy these easy and moist gluten-free pumpkin muffins, perfect for a healthy fall treat. Made with simple ingredients and warm spices, they’re ideal for breakfast or a snack.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 1/2 cups pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For dairy-free muffins, ensure your gluten-free flour blend does not contain dairy.
- You can substitute almond flour for some of the gluten-free all-purpose flour for a different texture.
- Add chopped nuts or chocolate chips for extra flavor.
- These muffins freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg