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Gluten-Free Pumpkin Muffins

Delicious and easy-to-make gluten-free pumpkin muffins, perfect for a cozy fall treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free flour Choose your favorite gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Add more for extra spice if desired.
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 can pumpkin puree Ensure it is pure pumpkin with no additives.
  • 1 cup coconut sugar Can substitute with brown sugar.
  • 3 large eggs
  • 1/2 cup almond milk Any milk can be used as a substitute.
  • 1/4 cup coconut oil Melt before adding to the mixture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the pumpkin puree and coconut sugar until well combined.
  3. In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Add the dry ingredients to the pumpkin mixture and mix until just combined.
  5. In another bowl, beat the eggs, almond milk, and melted coconut oil together.
  6. Pour the wet mixture into the pumpkin mixture and stir until smooth.
  7. Fill each muffin cup about 2/3 full with batter.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool for a few minutes before transferring to a wire rack.

Notes

These muffins can be enjoyed warm or at room temperature. They also pair well with butter or maple syrup. Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.