Gluten Free Pumpkin Muffins: 12 Deliciously Moist Treats
Deliciously moist gluten-free pumpkin muffins perfect for a cozy fall treat.
- 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
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the pumpkin puree, coconut sugar, eggs, almond milk, and melted coconut oil. Mix well until everything is combined.
- In another bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups, filling them about 3/4 full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- 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
Find it online: https://bakerslider.com/gluten-free-pumpkin-muffins/