Gluten Free Pumpkin Muffins
Deliciously moist gluten-free pumpkin muffins, perfect for breakfast or a snack, capturing the warm flavors of fall.
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.
Notes
These muffins are best enjoyed warm with a pat of butter or a drizzle of honey. Store in an airtight container at room temperature for up to three days. Freeze for up to three months.