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Fluffy Gluten-Free Pumpkin Muffins

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These delightful gluten-free pumpkin muffins are warm, fluffy, and bursting with autumn spices, making them a perfect treat for the fall season.

Ingredients

Scale
  • 2 cups gluten-free 1-to-1 flour
  • 1 ¾ cups all-purpose flour (if not gluten-free)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • 2 large eggs
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a muffin tin with paper liners or cooking spray.
  3. Mix the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl.
  4. Combine eggs, pumpkin puree, brown sugar, vegetable oil, milk, and vanilla extract in another bowl and mix smoothly.
  5. Fold the dry mixture into the wet mixture gently until no dry flour remains.
  6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
  7. Bake for about 20-25 minutes until golden brown.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

These muffins can be served with butter or maple syrup. They also freeze well and can be stored in an airtight container for up to four days.

Nutrition

Keywords: pumpkin muffins, gluten-free, fall recipes, baked goods

Find it online: https://crunchytable.com/gluten-free-pumpkin-muffins/