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Easy Gluten Free Pumpkin Muffins

Get ready to fall head over heels for our pumpkin muffins – they're like a cozy hug for your taste buds! Packed with autumn vibes and free from gluten, these treats are a delightful way to indulge in all the seasonal goodness. So grab your mixing bowls, dust off those aprons, and let's whip up a batch of pumpkin perfection together!
Print Recipe
Prep Time 12 minutes
Cook Time 22 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten free all-purpose flour (see note below)
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1 cup pumpkin puree
  • 2 eggs lightly beaten room temperature
  • 6 Tbs unsalted butter melted and cooled
  • 1/2 cup milk (see note below)
  • 2 tsp pure vanilla extract

Method
 

  1. Preheat your oven to 400°F and line a muffin pan with cupcake liners in preparation for baking.
  2. In a large bowl, sift together 2 cups of gluten free all-purpose flour, 1 cup granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and 1 teaspoon pumpkin spice. Set this dry ingredient mixture aside for later use.
  3. In a medium bowl, whisk together 1 cup pumpkin puree, 2 lightly beaten eggs, 6 Tablespoons of melted cooled unsalted butter, ½ cup milk, and 2 teaspoons of vanilla. Whisk or blend these wet ingredients together until well combined.
  4. Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
  5. Fill muffin liners with batter to the top and bake at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 15 to 18 minutes more, until the tops are lightly browned and the muffins pass the toothpick test: a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register 200 to 205°F.
  6. After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Milk Selection Note: Hey there! We've experimented with different milks for this recipe: cow's milk, almond milk, and coconut milk. Each one adds its own tasty touch! Feel free to pick your favorite or use whatever you have in the fridge. It's all delicious!
Flour Tip: Skip scooping from the container. Instead, fill your measuring cup gently with a spoon or small measuring cup, then level it off with a knife. With this simple trick, using gluten-free flour with xanthan gum already included (like Bob's Red Mill 1:1 Baking Flour or King Arthur gluten free all-purpose flour), you'll nail the flour amounts for consistently delicious muffins. Happy baking!