Gluten-Free Pumpkin Muffins

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

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