Gluten Free Pumpkin Muffins
Embrace the cozy flavors of fall with these irresistible Gluten-Free Pumpkin Muffins, a perfect blend of wholesome ingredients and classic autumn spices. Packed with real pumpkin puree and accented by warm notes of cinnamon, nutmeg, and ginger, these moist and tender muffins are a crowd-pleasing treat that’s easy to whip up in under 40 minutes. Made with gluten-free all-purpose flour, they’re a delicious option for those with dietary restrictions, without sacrificing flavor or texture. Whether you're enjoying them fresh out of the oven or as a make-ahead snack, these muffins shine with their fluffy crumb and natural sweetness. Serve them with a dollop of cream cheese or a drizzle of maple syrup for an extra indulgent touch—perfect for breakfast, dessert, or a midday pick-me-up!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Gluten-free all-purpose flour
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 2 tablespoons Milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners or lightly grease it with nonstick spray.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Add two tablespoons of milk to the batter and stir until the consistency is smooth and slightly thick.
Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your gluten-free pumpkin muffins, either on their own or with a smear of butter or cream cheese!
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 342.1 g | 124% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 166.4 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 295 mg | 23% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 844 mg | 18% | |
*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.
