Pumpkin Muffins Gluten Free
Warm, spiced, and irresistibly moist, these gluten-free pumpkin muffins are the perfect fall treat for everyone to enjoy! Made with wholesome pumpkin puree and a blend of warm spices like cinnamon, nutmeg, and ginger, these muffins are packed with cozy flavors and are entirely gluten-free, making them a delightful option for those with dietary restrictions. They’re sweetened with a combination of granulated and brown sugar for depth, while a touch of vanilla and a splash of milk (dairy or non-dairy) ensure a fluffy, tender crumb. Ready in just 35 minutes from start to finish, these muffins are a breeze to whip up and are perfect for breakfast, brunch, or an afternoon snack. Serve them warm or at room temperature, and pair them with your favorite coffee or tea for a comforting treat that’s sure to impress.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Pure vanilla extract
- 0.25 cup Milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Pour in the milk and fold it into the batter until incorporated. The batter should be smooth but slightly thick.
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 377.7 g | 137% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 221.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 302 mg | 23% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 908 mg | 19% | |
*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.
