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Gluten-Free Pumpkin Muffins
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.
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!
Tips
- For an extra touch of sweetness, consider adding chocolate chips to the batter.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
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
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