Description
Delicious and moist gluten-free pumpkin muffins that are perfect for fall or any time of the year.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp cloves
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves.
- In another bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider adding chocolate chips or nuts to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg