Indulge in the delightful experience of these moist and flavorful gluten free pumpkin muffins, a treat that embodies the essence of fall yet remains irresistible all year round. Each bite offers a harmonious blend of warm, aromatic pumpkin spice that dances on the palate, making them a perfect accompaniment to your morning coffee or an afternoon snack. Whipping up a batch is a breeze, allowing you to enjoy the cozy flavors of pumpkin season any time you wish.
Storage & Tips
- Store in an airtight container at room temperature for up to 3 days
- Freeze for up to 3 months
- To achieve optimal results, allow the ingredients to reach room temperature prior to combining them.
- Don’t overmix the batter to ensure tender muffins
Nutritional Information
(Per muffin, without toppings)
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Dietary Fiber | Sugars | Protein |
| 245 | 10g | 1g | 31mg | 245mg | 37g | 2g | 18g | 3g |
Recipe Variations
- Make dairy-free by using non-dairy milk
- Reduce sugar by using ¾ cup brown sugar instead of 1 cup
- Add ½ cup chocolate chips or chopped nuts to the batter
- Top with cream cheese frosting for a dessert-style muffin
Common Issues & Solutions
- If your muffins turn out dry, first check to ensure that your oven is set to the correct temperature; an oven that is too hot or too cold can negatively affect the baking process. Additionally, review the baking time you’ve used—overbaking can lead to a dry texture, while underbaking may result in an undesirable outcome.
- If your muffins fail to rise as expected, take a moment to check the freshness of your baking powder and baking soda. Expired leavening agents can significantly hinder the rising process, so it’s essential to use fresh ingredients for optimal results.
- In the case of gummy muffins, it’s crucial to use a high-quality gluten-free flour blend that contains xanthan gum. Xanthan gum is vital for providing structure and elasticity in gluten-free baking. Ensure you’re measuring accurately and incorporating the right proportions to achieve the desired texture.
Gluten Free Pumpkin Muffins
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup light brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 2 ½ tsp pumpkin pie spice
- ½ tsp salt
Wet Ingredients
- 1 15-oz can pumpkin puree
- 2 large eggs, room temperature
- ½ cup vegetable oil
- ¼ cup milk (dairy or non-dairy)
- 2 tsp vanilla extract
Optional Toppings
- Pumpkin seeds
- Cinnamon sugar mixture
- Cream cheese frosting
Instructions
Prep Work
- Preheat oven to 350°F (175°C)
- Line a 12-cup muffin tin with paper liners
- Bring eggs to room temperature
Mix Dry Ingredients
- In a large bowl, whisk together gluten-free flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt
- Break up any brown sugar clumps
Combine Wet Ingredients
- In a separate bowl, whisk together pumpkin puree, eggs, oil, milk, and vanilla extract until smooth
Make Batter
- Pour wet ingredients into dry ingredients
- Gently fold together until just combined
- Do not overmix
Fill & Bake
- Fill each muffin cup ¾ full with batter
- Add optional toppings if desired
- Bake for 22-25 minutes or until a toothpick inserted comes out clean
- Let cool in pan for 5 minutes before transferring to a wire rack