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Amazing Gluten-free Pumpkin Muffins: 12 Comforting Bites

Gluten-free pumpkin muffins
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Enjoy these delicious gluten-free pumpkin muffins, perfect for a cozy fall treat. Made with alternative flours, they are a satisfying and wholesome option for your next baking project.

Ingredients

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  • 1 and 3/4 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the pumpkin puree and mix until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, you can add 1/2 cup chopped nuts or chocolate chips to the batter.
  • Ensure your gluten-free flour blend contains xanthan gum. If it doesn’t, add 1/2 teaspoon.
  • These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

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