why make this recipe
These Gluten Free Pumpkin Muffins are perfect for anyone who loves the warm flavors of fall. They are not only gluten-free but also deliciously moist and flavorful, making them great for breakfast or a snack. If you’re looking to enjoy pumpkin without the gluten, this recipe is an easy and satisfying choice!
how to make Gluten Free Pumpkin Muffins
Ingredients :
- 1 can pumpkin (15 oz)
- 1/2 cup coconut sugar
- 2 cups gluten-free flour blend
- 1/2 cup almond milk (or any milk)
- 1/4 cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Directions :
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin, coconut sugar, almond milk, oil, and eggs. Mix until smooth.
- In another bowl, whisk together the gluten-free flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving warm.
how to serve Gluten Free Pumpkin Muffins
These muffins are best enjoyed warm with a pat of butter or a drizzle of honey. You can also pair them with a cup of coffee or tea for a comforting treat.
how to store Gluten Free Pumpkin Muffins
Store the muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them for up to three months. Simply wrap each muffin in plastic wrap and place them in a freezer-safe bag.
tips to make Gluten Free Pumpkin Muffins
- Make sure to measure the flour properly for the best texture. Spoon it into the measuring cup and level it off without packing it down.
- If you like your muffins extra sweet, you can add more coconut sugar or even chocolate chips.
- For added texture, consider folding in some walnuts or pecans into the batter.
variation
You can easily make these muffins your own by adding different spices like cinnamon or nutmeg. Alternatively, you can swap out the pumpkin for applesauce for a different flavor.
FAQs
1. Can I use regular flour instead of gluten-free flour?
Yes, if you are not concerned about gluten, you can use all-purpose flour instead of gluten-free flour.
2. Can I use a different sweetener?
Absolutely! You can substitute coconut sugar with brown sugar, maple syrup, or honey. Just adjust the liquid ingredients accordingly if you use a liquid sweetener.
3. How do I know when the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If it’s wet with batter, they need a bit more time in the oven.
Gluten Free Pumpkin Muffins
Ingredients
Wet Ingredients
- 1 can pumpkin (15 oz)
- 1/2 cup coconut sugar Can be substituted with brown sugar or other sweeteners.
- 1/2 cup almond milk (or any milk)
- 1/4 cup vegetable oil or melted coconut oil
- 3 large eggs
Dry Ingredients
- 2 cups gluten-free flour blend Make sure to measure properly.
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin, coconut sugar, almond milk, oil, and eggs. Mix until smooth.
- In another bowl, whisk together the gluten-free flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving warm.