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Gluten Free Pumpkin Muffins

Delightful bites of heaven made with pumpkin puree and warm spices, perfect for cozy gatherings.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted Can substitute with melted butter or another neutral oil.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups gluten-free flour blend Be mindful of different blends as they absorb moisture differently.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it with coconut oil.
  2. In a large mixing bowl, combine the pumpkin puree, honey or maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until smooth.
  3. In another bowl, mix the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt together until combined.
  4. Gradually add the dry mixture into the wet mixture, stirring gently until just combined.
  5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
Baking
  1. Place the muffin tin in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container in the refrigerator for up to a week or freeze for up to three months. Reheat in the microwave or oven.