Yummy Gluten Free Pumpkin Muffins
Wake up your breakfast routine with these irresistible Yummy Gluten Free Pumpkin Muffins! Perfectly moist and packed with the rich flavors of fall, these muffins feature a dreamy blend of pumpkin puree, warm cinnamon, nutmeg, and ginger. Made with gluten-free all-purpose flour and naturally sweetened with coconut sugar, they’re a guilt-free indulgence that caters to gluten-free diets. A splash of almond milk and melted coconut oil ensures incredible texture, while optional mix-ins like chocolate chips or chopped nuts add bursts of extra flavor. Ready in just 30 minutes, these muffins are a breeze to whip up for busy mornings, snack time, or festive gatherings. Whether enjoyed fresh out of the oven or as a make-ahead treat, these gluten-free pumpkin muffins will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 cup Pumpkin puree
- 0.75 cup Coconut sugar (or brown sugar)
- 2 large Eggs
- 0.25 cup Unsweetened almond milk (or milk of choice)
- 0.25 cup Coconut oil (melted) or vegetable oil
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 teaspoon Vanilla extract
- 0.5 cup Optional: chocolate chips or chopped nuts
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the pan with light oil.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another medium bowl, combine the pumpkin puree, coconut sugar, eggs, almond milk, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until the batter is just combined. Be careful not to overmix to avoid dense muffins.
If using chocolate chips or chopped nuts, fold them into the batter at this stage.
Divide the batter evenly across the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your Yummy Gluten Free Pumpkin Muffins!
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 57.4 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 359 mg | 28% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1014 mg | 22% | |
*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.
