Description
These Gluten Free Pumpkin Muffins are a delightful and easy-to-make treat that’s perfect for any time of day. Packed with cozy pumpkin flavor and a moist, tender texture, they’re sure to become a new family favorite.
Ingredients
– 1 cup gluten-free all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1 cup pumpkin puree
– 1/2 cup brown sugar
– 2 large eggs
– 1/3 cup vegetable oil
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. – In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. – In a separate bowl, combine the pumpkin puree, brown sugar, eggs, oil, and vanilla extract. Mix until well combined.
4. – Pour the pumpkin mixture into the dry ingredients and stir just until combined, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a crunchy topping, sprinkle the muffin batter with a mixture of chopped pecans and brown sugar before baking. Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American