Gluten Free Pumpkin Muffins are my ultimate fall treat, embodying the essence of cozy, warm flavors that make the season special. These muffins are not only gluten-free but also incredibly moist and delicious, perfect for breakfast or as a delightful snack. With the rich taste of pumpkin and warm spices, they are sure to become a favorite in your home.

Why You’ll Love This Gluten Free Pumpkin Muffins

Here are a few reasons why these muffins stand out:

• They are incredibly moist gluten-free pumpkin muffins that melt in your mouth.
• Perfect for gluten-free pumpkin bread lovers, offering a similar satisfying texture.
• Quick and easy to prepare with minimal cleanup, making them ideal for busy mornings.
• They are healthy pumpkin muffins gluten-free, packed with nutrients from pumpkin.
• Kid-friendly and a hit with the whole family.
• Customizable to include mix-ins like nuts or chocolate chips for added flavor.
• These muffins make for excellent gluten-free pumpkin cupcakes when frosted.
• They are suitable for various diets, including dairy-free and vegan options.

Ingredients for Gluten Free Pumpkin Muffins

Gather these items:

• 1 can of pumpkin puree
• 1/2 cup coconut sugar
• 2 cups gluten-free flour
• 1/4 cup almond milk
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

How to Make Gluten Free Pumpkin Muffins Step-by-Step

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: In a large bowl, combine the pumpkin puree, coconut sugar, eggs, almond milk, and melted coconut oil. Mix well until everything is combined.
3. Step 3: In another bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5: Divide the batter evenly among the muffin cups, filling them about 3/4 full.
6. Step 6: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
7. Step 7: Let cool before serving.

Pro Tips for the Best Gluten Free Pumpkin Muffins

Keep these in mind:

• Make sure your baking powder and baking soda are fresh for the best rise.
• For extra moisture, consider adding a tablespoon of applesauce to the batter.
• These muffins are fantastic for pumpkin muffins without gluten and can easily be tailored with various spices.
• Store in an airtight container to maintain freshness.

Best Ways to Serve Gluten Free Pumpkin Muffins

These muffins are versatile and can be served in various ways:

• Enjoy them plain as a gluten-free pumpkin muffins for breakfast.
• Spread a little almond butter or cream cheese on top for a delightful twist.
• Pair them with a hot cup of coffee or tea for a cozy afternoon snack.

How to Store and Reheat Gluten Free Pumpkin Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven. This is particularly useful for meal prep!

Frequently Asked Questions About Gluten Free Pumpkin Muffins

What’s the secret to perfect Gluten Free Pumpkin Muffins?

The secret lies in not overmixing the batter. This ensures you achieve the perfect texture without making the muffins dense. Using fresh ingredients is also key to flavor and fluffiness.

Can I make Gluten Free Pumpkin Muffins ahead of time?

Absolutely! You can prepare the batter a day in advance and store it in the fridge. Just bake them fresh when you are ready to enjoy them for the best taste.

How do I avoid common mistakes with Gluten Free Pumpkin Muffins?

Ensure that you measure your gluten-free flour correctly, as using too much can lead to dense muffins. Also, check your baking powder’s freshness to ensure proper rising.

Variations of Gluten Free Pumpkin Muffins You Can Try

Feel free to customize your muffins with these ideas:

• Add chocolate chips for a sweet twist.
• Incorporate nuts for a crunchy texture.
• Experiment with spices like ginger for a unique flavor.
• Make them vegan by substituting eggs with flaxseed meal.

For more delicious recipes, check out Mediterranean Chickpea Salad or Berry Crumble with Fresh Berries.

Gluten Free Pumpkin Muffins: 12 Deliciously Moist Treats

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Deliciously moist gluten-free pumpkin muffins perfect for a cozy fall treat.

• Author: Robert
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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• 1 can of pumpkin puree
• 1/2 cup coconut sugar
• 2 cups gluten-free flour
• 1/4 cup almond milk
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the pumpkin puree, coconut sugar, eggs, almond milk, and melted coconut oil. Mix well until everything is combined.
3. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
6. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool before serving.

Notes

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 8g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 60mg