Gluten Free Pumpkin Muffins
Delicious and easy-to-make gluten-free pumpkin muffins, perfect for any occasion with a delightful blend of spices and natural sweetness.
Ingredients
Wet Ingredients
- 1 can pumpkin puree (15 oz) Canned pumpkin puree can be found in the baking aisle.
- ½ cup coconut sugar Can substitute with brown sugar or maple syrup.
- 3 large eggs For a vegan option, replace with flax eggs.
- ½ cup unsweetened applesauce Can be replaced with mashed bananas or yogurt.
- ¼ cup almond milk Any non-dairy milk can be used.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups gluten-free flour A 1:1 gluten-free baking mix works well.
- 2 teaspoons baking powder Check that baking powder is fresh for best results.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon Adjust according to taste.
- ½ teaspoon nutmeg Freshly grated nutmeg provides better flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, unsweetened applesauce, eggs, almond milk, and vanilla extract until smooth.
Mixing
- In a separate bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Baking
- Fill each muffin cup 2/3 full with the batter and bake for 18-20 minutes.
- Check for doneness by inserting a toothpick; it should come out clean or with a few crumbs.
Cooling
- Remove muffins from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving
- Enjoy muffins plain or with your favorite spread.
- Share with friends and family to spread the joy!
Notes
Store muffins in an airtight container; they last up to one week in the refrigerator or three months in the freezer. Quick reheating options are also provided.