Fall is the perfect time for warm, spiced treats, and what better way to celebrate the season than with gluten-free pumpkin muffins? These muffins are moist, flavorful, and packed with the essence of pumpkin and warming spices. Enjoy them as a delightful breakfast or snack throughout the day.
Why Make This Recipe
These gluten-free pumpkin muffins are not only delicious but also easy to make. They are perfect for anyone looking to enjoy a tasty treat without gluten. Plus, they use simple ingredients that you may already have in your pantry. Whether you need a quick breakfast or a sweet treat, these muffins are sure to please everyone!
How to Make Gluten Free Pumpkin Muffins
Making gluten-free pumpkin muffins is simple and quick. Follow these easy steps to whip up a batch in no time!
Ingredients
- 1 can of pumpkin puree
- 1/2 cup coconut sugar
- 2 cups gluten free flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 eggs
- 1/2 cup almond milk or any milk of choice
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, coconut sugar, and eggs.
- In another bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool before serving.
How to Serve Gluten Free Pumpkin Muffins
These muffins are best served warm. You can enjoy them plain or spread with a little butter or cream cheese. They also pair well with a warm cup of tea or coffee, making them the perfect treat for a cozy afternoon.
How to Store Gluten Free Pumpkin Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place them in a freezer-friendly container or bag, and they will last for about 2 months. To enjoy, simply thaw at room temperature or warm them up in the oven.
Tips to Make Gluten Free Pumpkin Muffins
- Make sure to use gluten-free flour blends that include a binding agent like xanthan gum for the best texture.
- Feel free to adjust the spices according to your taste. Adding extra cinnamon or some ginger can bring more flavor to your muffins.
- For a sweeter muffin, you can increase the amount of coconut sugar or add chocolate chips.
Variation
Try adding nuts or dried fruits like cranberries or raisins for added texture and flavor. You can also replace the coconut sugar with maple syrup for a different sweetness.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just cook and puree the pumpkin until smooth, then measure out the amount needed.
2. Can I make these muffins vegan?
Yes, you can replace the eggs with flax eggs or applesauce and use plant-based milk to make them fully vegan.
3. Why are my muffins dense?
Dense muffins can be a result of overmixing the batter or not using a gluten-free flour blend with proper binding agents. Be sure to mix until just combined.
Now you’re ready to enjoy baking these delicious gluten-free pumpkin muffins! Happy baking!
Gluten Free Pumpkin Muffins
Ingredients
Wet Ingredients
- 1 can pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
- 1/2 cup coconut sugar Can be adjusted for sweetness.
- 3 pieces eggs Can be replaced with flax eggs for a vegan option.
- 1/2 cup almond milk Any milk of choice can be used.
Dry Ingredients
- 2 cups gluten free flour Use a blend with a binding agent.
- 1/2 teaspoon baking soda Helps with leavening.
- 1 teaspoon baking powder Another leavening agent.
- 1 teaspoon cinnamon Adjust according to taste.
- 1/4 teaspoon nutmeg For added flavor.
- 1/4 teaspoon salt Enhances flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, coconut sugar, and eggs.
- In another bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, until just combined.
Baking
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool before serving.