Gluten-Free Pumpkin Muffins

Name: Gluten-Free Pumpkin Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Gluten-free flour blend', 'amount': '2 cups'}; {'ingredient': 'Baking powder', 'amount': '2 teaspoons'}; {'ingredient': 'Baking soda', 'amount': '1 teaspoon'}; {'ingredient': 'Pumpkin pie spice', 'amount': '2 teaspoons'}; {'ingredient': 'Salt', 'amount': '1/2 teaspoon'}; {'ingredient': 'Canned pumpkin puree', 'amount': '1 cup'}; {'ingredient': 'Coconut oil', 'amount': '1/3 cup, melted'}; {'ingredient': 'Maple syrup', 'amount': '1/2 cup'}; {'ingredient': 'Eggs', 'amount': '2 large'}; {'ingredient': 'Vanilla extract', 'amount': '1 teaspoon'}; {'ingredient': 'Dairy-free milk', 'amount': '1/2 cup'}; {'ingredient': 'Chopped pecans or walnuts', 'amount': '1/2 cup (optional)'}

Indulge in the warm, comforting flavors of fall with these irresistible gluten-free pumpkin muffins. Made with wholesome ingredients, each bite is a delightful burst of pumpkin spice goodness, complemented by the rich, nutty flavor of coconut oil and the sweetness of maple syrup. Perfect for breakfast, an afternoon snack or a festive gathering, these muffins will surely become a seasonal favorite. Historically, pumpkin has been a staple in American cooking since the early colonial period, making these muffins a deliciously nostalgic treat.

Servings: 12

Ingredients

Gluten-free flour blend (2 cups)
Baking powder (2 teaspoons)
Baking soda (1 teaspoon)
Pumpkin pie spice (2 teaspoons)
Salt (1/2 teaspoon)
Canned pumpkin puree (1 cup)
Coconut oil (1/3 cup, melted)
Maple syrup (1/2 cup)
Eggs (2 large)
Vanilla extract (1 teaspoon)
Dairy-free milk (1/2 cup)
Chopped pecans or walnuts (1/2 cup (optional))

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
In a separate bowl, mix together the pumpkin puree, melted coconut oil, maple syrup, eggs, vanilla extract, and dairy-free milk until smooth and creamy.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to ensure fluffy muffins.
If desired, fold in the chopped pecans or walnuts for added texture and flavor.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these gluten-free pumpkin muffins warm or at room temperature, perfect for sharing with friends and family!

Dietary Information

Servings: 12 • Dish Type: Breakfast/Dessert • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 180 • Fat: 8g • Carbs: 25g • Protein: 3g • Sodium: 150mg • Sugar: 10g

Gluten-Free Pumpkin Muffins

Servings: 12

Ingredients

Instructions

Dietary Information

Related Recipes

Gluten-Free Pumpkin Pancakes

Vegan Blueberry Muffins

Gluten-Free Vegan Chocolate Chip Cookies