Gluten Free Pumpkin Muffins

why make this recipe

Gluten Free Pumpkin Muffins are a delicious and healthy treat, perfect for the fall season or any time you crave something sweet yet wholesome. These muffins are great for those who are gluten intolerant or simply looking to eat healthier. They are moist, flavorful, and packed with pumpkin goodness. Plus, you can enjoy them guilt-free!

how to make Gluten Free Pumpkin Muffins

Ingredients :

• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup chopped nuts (optional)
• 1/3 cup streusel topping
• 1/4 cup maple syrup (for glaze)

Directions :

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix pumpkin puree, sugars, eggs, melted coconut oil, and vanilla extract until smooth.
3. In another bowl, combine gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chopped nuts.
5. Fill muffin cups about 2/3 full with batter.
6. Top each muffin with a sprinkle of the prepared streusel topping.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool before drizzling with maple syrup glaze.

how to serve Gluten Free Pumpkin Muffins

These muffins are best served warm. You can enjoy them plain or with a drizzle of maple syrup on top for extra sweetness. They make a great snack or a lovely addition to breakfast.

how to store Gluten Free Pumpkin Muffins

Store your Gluten Free Pumpkin Muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to three months.

tips to make Gluten Free Pumpkin Muffins

• Make sure the pumpkin puree is pure and free from added sugars.
• You can swap coconut oil with other oils if desired, like vegetable or canola oil.
• Adjust the sweetness by adding more or less sugar according to your taste.
• Experiment with different spices like cinnamon or nutmeg for a unique flavor.

variation

Feel free to customize your muffins! You can add chocolate chips, dried fruits, or other spices to enhance the flavor. If you’re feeling adventurous, try adding different nuts or seeds instead of the traditional chopped nuts.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it until smooth.

2. Are these muffins suitable for vegans?
You can make them vegan by replacing eggs with flax eggs or applesauce.

3. Can I make mini muffins with this recipe?
Absolutely! Just reduce the baking time to about 10-15 minutes and keep an eye on them.

Gluten Free Pumpkin Muffins

These Gluten Free Pumpkin Muffins are a moist, flavorful treat packed with pumpkin goodness, perfect for fall or any time you crave something sweet yet healthy.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup pumpkin puree Make sure the pumpkin puree is pure and free from added sugars.
• 1/2 cup sugar Adjust the sweetness according to your taste.
• 1/2 cup brown sugar
• 2 pieces eggs Can be replaced with flax eggs or applesauce for a vegan option.
• 1/3 cup coconut oil, melted Can swap with vegetable or canola oil if desired.
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice Experiment with different spices like cinnamon or nutmeg.
• 1/2 teaspoon salt

Optional Ingredients

• 1/2 cup chopped nuts Optional; can use different nuts or seeds.
• 1/3 cup streusel topping
• 1/4 cup maple syrup For glaze.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix pumpkin puree, sugars, eggs, melted coconut oil, and vanilla extract until smooth.
3. In another bowl, combine gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chopped nuts.
5. Fill muffin cups about 2/3 full with batter.
6. Top each muffin with a sprinkle of the prepared streusel topping.

Baking

1. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
2. Let muffins cool before drizzling with maple syrup glaze.

Notes

These muffins are best served warm, either plain or drizzled with maple syrup. Store in an airtight container at room temperature for up to three days or refrigerate for about a week. They can also be frozen for up to three months.