Gluten Free Pumpkin Muffins Recipe
This Gluten Free Pumpkin Muffins Recipe is perfect for anyone who loves soft, moist and warmly spiced baked treats without gluten. These muffins are made with simple ingredients and easy steps, making them ideal for beginners and busy home bakers. Pumpkin puree adds natural moisture and flavor, while warm spices give a cozy fall feeling in every bite.
Ingredients
- Gluten free all-purpose flour blend
- Pumpkin puree not pumpkin pie filling
- Eggs
- Brown sugar
- White sugar
- Vegetable oil or melted coconut oil
- Baking powder
- Baking soda
- Pumpkin spice
- Cinnamon
- Salt
- Vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F and line a muffin tray with paper liners to prevent sticking and ensure even baking.
Mix the Dry Ingredients
- In a large bowl, whisk together gluten free flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt until well combined.
Combine the Wet Ingredients
- In another bowl, whisk the eggs, pumpkin puree, brown sugar, white sugar, oil, and vanilla extract until smooth and creamy.
Make the Batter
- Slowly add the wet ingredients into the dry ingredients and gently mix until just combined without overmixing the batter.
Fill the Muffin Cups
- Spoon the batter evenly into the prepared muffin liners, filling each about three-quarters full for best rise.
Bake the Muffins
- Bake in the preheated oven for 20 to 22 minutes until a toothpick inserted comes out clean.
Cool Before Serving
- Let the muffins cool in the pan for five minutes, then transfer them to a wire rack to cool completely.
Notes
- Always use pure pumpkin puree for the best texture and flavor.
- Let the batter rest for five minutes before baking for better gluten free results.
- Add chocolate chips or chopped nuts for extra texture and taste.
- Use maple syrup instead of sugar for a natural sweetness option.
- Add dairy-free milk to make the batter smoother if it feels too thick.