Description
Delicious gluten-free pumpkin muffins, perfect for a snack or breakfast.
Ingredients
Scale
- 1 3/4 cups (220g) gluten-free all-purpose flour with xanthan gum, blend
- 1 1/21/2 teaspoons (6g) baking powder, fresh
- 1/21/2 teaspoon (2.5g) baking soda
- 21/2 teaspoons (4g) ground cinnamon
- 1/21/2 teaspoon (2.5g) salt
- 1/41/2 teaspoon (1.25g) nutmeg
- 1/41/2 teaspoon (1.25g) ground ginger
- 2 large eggs, room temperature
- 2/3 cup (145g) packed dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 11/2 teaspoon (5ml) vanilla extract
- 1 1/4 cups (300g) canned pumpkin puree
Instructions
- Preheat Your Oven: Start by preheating your oven to 375 degrees F (190 degrees C). This step helps the muffins rise nicely.
- Mix Wet Ingredients: In a bowl, whisk together the vegetable oil, eggs, dark brown sugar, granulated sugar, vanilla extract, and pumpkin puree until well combined into a smooth mixture.
- Combine Dry Ingredients: In another bowl, stir together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ground ginger. Mix thoroughly until there are no clumps.
- Fold Mixtures Together: Gently fold the wet ingredients into the dry ingredients until just combined. The batter should look a little lumpy.
- Fill Muffin Tin: Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake & Watch the Magic: Place the muffin tin in the oven and bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Before Serving: Once baked, let the muffins cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Notes
- Storage Tips: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
- Expert Tips: For the best results, use a gluten-free flour blend with xanthan gum. Ensure your baking powder is fresh for optimal rising. Cool muffins in the tin for 5 minutes to prevent a soggy bottom.
- Reheating Instructions: Reheat in the microwave on low for about 10-15 seconds or until warm.
- Serving Suggestions: Serve warm with butter or cream cheese spread. Pair with a hot cup of coffee or tea. Enjoy as a sweet snack or breakfast on-the-go.
- Recipe Variations: Add chocolate chips for a rich flavor twist. Substitute pecans or walnuts for a crunchier texture. Include dried cranberries for added sweetness.
- Ingredient Notes: Choose a gluten-free flour blend that includes xanthan gum for better texture. For a dairy-free version, use coconut oil or unsalted butter instead of vegetable oil. Make sure to use 100% pumpkin puree without added spices for the best flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 22g
- Sodium: 212mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 31mg