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
Nutrition
Calories: 245kcal
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