Gluten Free Pumpkin Pie Muffins
Indulge in the cozy flavors of fall with these Gluten-Free Pumpkin Pie Muffins, the perfect balance of sweetness and spice in every bite. Made with a blend of gluten-free all-purpose flour, pure pumpkin puree, and warm pumpkin pie spices like cinnamon, nutmeg, and ginger, these muffins are as irresistible as they are wholesome. The moist, fluffy texture is complemented by a hint of vanilla and a light crunch from optional gluten-free rolled oats sprinkled on top. Quick and easy to make, this recipe requires just 15 minutes of prep time and delivers a dozen perfectly tender muffins ideal for a grab-and-go breakfast, snack, or festive dessert. Dairy-free and packed with autumnal goodness, these muffins are a must-try treat for anyone craving a gluten-free spin on classic pumpkin pie flavors.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 cup Pumpkin puree
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.25 cup Unsweetened almond milk (or other non-dairy milk)
- 1 teaspoon Vanilla extract
- 0.25 cup Gluten-free rolled oats (optional, as a topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the wells with non-stick spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate medium-sized bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and use a spatula to gently mix until just combined. Do not overmix to avoid dense muffins.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with gluten-free rolled oats for added texture.
Place the muffin tin in the preheated oven and bake for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your delicious gluten-free pumpkin pie muffins!
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2959 mg | 129% | |
| Total Carbohydrate | 357.2 g | 130% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 165.4 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 391 mg | 30% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 917 mg | 20% | |
*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.
