Gluten-Free Pumpkin Muffins
A tender and moist celebration of autumn, these gluten-free pumpkin muffins feature the natural sweetness of maple syrup and the warmth of spices, perfect for cozy mornings.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin purée Can use fresh pumpkin if preferred.
- 2 large eggs Use flax eggs for vegan option.
- ⅓ cup maple syrup or honey Maple syrup recommended for flavor.
- ¼ cup melted coconut oil or butter Coconut oil adds a lovely fragrance.
- ¼ cup milk Use dairy or non-dairy milk.
- 1 tsp vanilla extract Enhances the flavor profile.
Dry Ingredients
- 1½ cups gluten-free all-purpose flour (with xanthan gum) Ensure it's a blend that works best for muffins.
- 1 tsp baking powder Ensure freshness for best rise.
- ½ tsp baking soda Ensure freshness for best rise.
- 1 tsp pumpkin pie spice Add warmth and flavor.
- ½ tsp cinnamon Feel free to adjust based on preference.
- ¼ tsp salt Balances sweetness.
Optional Ingredients
- ½ cup chocolate chips or chopped pecans Add for extra flavor and texture.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a muffin tin.
- In a bowl, whisk together pumpkin, eggs, maple syrup, coconut oil, milk, and vanilla.
- In another bowl, combine the gluten-free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Fold the dry ingredients into the wet mixture gently until smooth but do not overmix.
- Add optional chocolate chips or nuts if desired.
Baking
- Divide the batter evenly into the muffin cups.
- Bake for 18–22 minutes, or until the tops are springy to the touch.
- Cool on a wire rack before serving.
Notes
Allow the muffins to cool before peeling off the liners for best results. Store in a sealed container; flavors improve if rested overnight.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 5g