Gluten-Free Pumpkin Muffins
These easy gluten-free pumpkin muffins are the perfect fall treat, packed with warm spices and moist pumpkin purée. They’re quick to make, can be easily customized with dairy-free or vegan options, and are perfect for breakfast or a cozy snack.
Servings: 12 muffins
Calories: 180kcal
Ingredients
Dry Ingredients:
- 1 ¾ cups gluten-free flour blend e.g., Bob’s Red Mill 1-to-1
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup pumpkin purée canned or homemade
- 2 large eggs or flax eggs for vegan
- ½ cup unsalted butter or coconut oil for dairy-free, melted
- ½ cup brown sugar or coconut sugar for low-sugar
- 1 teaspoon vanilla extract
Optional Mix-ins:
- ½ cup chocolate chips nuts, or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate large bowl, mix the pumpkin purée, eggs (or flax eggs), melted butter (or coconut oil), brown sugar, and vanilla extract until well combined.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in any optional mix-ins like chocolate chips or nuts.
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.