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Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 188
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups (210 g) gluten-free 1-to-1 flour blend
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 cup pure pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup neutral oil
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with parchment liners. In a large bowl, whisk the pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
  2. In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
  3. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined, about 10 to 15 seconds. A few tiny flour streaks are okay.
  4. Divide the batter among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes.
  5. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For the most tender crumb, use room-temperature eggs and do not open the oven door during the first 15 minutes of baking. If you are using a blend without xanthan gum, add ¼ teaspoon xanthan gum to the dry mix. Cooled muffins freeze well individually wrapped.