SPREAD LOVE

why make this recipe

Gluten Free Pumpkin Muffins are a delicious treat perfect for autumn, but they can be enjoyed any time of year. These muffins are soft and moist, providing a great way to include healthy pumpkin in your diet. Plus, they’re gluten-free, making them suitable for those with gluten sensitivities. With simple ingredients and an easy process, these muffins are a great choice for breakfast, snacks, or even dessert.

how to make Gluten Free Pumpkin Muffins

Ingredients

1 can (15 oz) pumpkin puree
1 cup gluten-free all-purpose flour
1/2 cup coconut sugar
2 eggs
1/4 cup coconut oil, melted
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup milk of choice (dairy or non-dairy)
1 tsp vanilla extract

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
In a large bowl, combine pumpkin puree, oil, eggs, milk, and vanilla extract. Mix well.
In another bowl, whisk together gluten-free flour, coconut sugar, baking soda, baking powder, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fill each muffin cup about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Allow to cool before serving.

how to serve Gluten Free Pumpkin Muffins

Serve the muffins warm or at room temperature. They pair well with a spread of butter or cream cheese. You can also enjoy them with a cup of coffee or tea for a cozy treat. For an added touch, sprinkle some cinnamon on top or drizzle with maple syrup.

how to store Gluten Free Pumpkin Muffins

Store your muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week. For longer storage, freeze the muffins in a freezer bag for up to 3 months. Just let them thaw before enjoying.

tips to make Gluten Free Pumpkin Muffins

Make sure to measure your gluten-free flour accurately for the best texture.
If you want extra sweetness, you can add a little more coconut sugar or even chocolate chips.
Experiment with different spices like cinnamon or nutmeg to customize the flavor.

variation

You can change the flavor by adding nuts, such as walnuts or pecans, or mix in dried fruits like raisins or cranberries. For a chocolatey twist, consider folding in chocolate chips.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin works well! Make sure to cook and puree it before using to ensure the right consistency.

2. Are these muffins vegan?
To make them vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) and use a non-dairy milk.

3. Can I substitute coconut sugar?
Yes, you can use regular granulated sugar or brown sugar in place of coconut sugar, but it may change the flavor slightly.