Gluten Free Pumpkin Muffins
Delicious and moist gluten-free pumpkin muffins, perfect for breakfast or as a snack, infused with warming spices.
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.
Notes
Best served warm, can be enjoyed plain or with butter/cream cheese. Store in an airtight container for up to 3 days or freeze for about 2 months.