Gluten-Free Pumpkin Spice Muffins
Indulge in the cozy, autumnal flavors of Gluten-Free Pumpkin Spice Muffins, a perfect treat for fall or any time you crave seasonal spices. Made with gluten-free all-purpose flour, this easy-to-follow recipe combines the warm and aromatic notes of pumpkin pie spice with creamy canned pumpkin puree to deliver moist, flavorful muffins that are both gluten-free and irresistibly delicious. Sweetened with a blend of granulated and brown sugar, and enriched by vanilla extract, these muffins rise beautifully thanks to baking powder and soda, while a touch of milk and vegetable oil enhances their tender texture. Ready in just 35 minutes, including prep and bake time, these crowd-pleasers are ideal for breakfast, a snack, or dessert. Whether served warm or at room temperature, these gluten-free pumpkin spice muffins are sure to become a seasonal favorite for your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Pumpkin pie spice
- 0.5 teaspoon Salt
- 1 cup Canned pumpkin puree
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Vegetable oil
- 0.25 cup Milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth.
Stir in the vegetable oil and milk into the wet ingredients until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your delightful gluten-free pumpkin spice muffins!
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 372.2 g | 135% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 197.2 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 273 mg | 21% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
