Gluten-Free Pumpkin Muffins (Printable)
Tender gluten-free muffins with pumpkin and spices. Naturally dairy-free, perfect for breakfast or snacking.
# List of ingredients:
→ Dry Ingredients
01 - 1 3/4 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1 cup canned pumpkin purée, not pumpkin pie filling
10 - 2/3 cup packed light brown sugar
11 - 1/3 cup neutral oil such as sunflower, canola, or melted coconut oil
12 - 2 large eggs
13 - 1/4 cup unsweetened almond milk or other non-dairy milk
14 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
15 - 1/2 cup dark chocolate chips, gluten-free or chopped walnuts or pecans
# Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly incorporated.
03 - In a large bowl, whisk pumpkin purée, brown sugar, oil, eggs, almond milk, and vanilla extract until smooth and homogeneous.
04 - Add the dry ingredients to the wet mixture and stir gently with a spatula, blending just until batter is combined. Avoid overmixing.
05 - If desired, fold in chocolate chips, walnuts, or pecans to distribute evenly.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack until fully cooled.
# Expert Advice:
01 -
- Easy to make in less than forty minutes
- Uses simple gluten-free pantry ingredients
- Moist even after baking with a light crumb
- Customizable with your favorite add-ins
02 -
- High in vitamin A from pumpkin
- Freezes beautifully and thaws moist
- Dairy-free and nut-free adaptable for many diets
03 -
- Mix dry and wet ingredients separately for an even crumb every time
- Let the batter rest for five minutes before filling cups if using gluten-free flour to hydrate the mix
- To keep muffins extra moist avoid overbaking always check them at the minimum baking time