Description
Delicious and moist gluten-free pumpkin muffins, perfect for autumn or any time of year.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Serve warm or at room temperature. These muffins pair well with butter, cream cheese, or a sprinkle of cinnamon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin muffins, gluten-free muffins, autumn recipes, healthy snacks