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Gluten-Free Pumpkin Muffins

A close-up view of a moist and fluffy gluten-free pumpkin muffin, showing its crumbly texture.
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Enjoy warm, moist gluten-free pumpkin muffins made with wholesome alternative flours. Perfect for a cozy autumn treat!

Ingredients

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  • 1 and 3/4 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 and 1/2 cups pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate medium bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Gradually add the milk and stir until the batter is smooth.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, you can add 1/2 cup of chopped pecans or walnuts to the batter.
  • Ensure your gluten-free flour blend contains xanthan gum. If it doesn’t, add 1/2 teaspoon.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://spoonsprout.com/gluten-free-pumpkin-muffins/