Description
These gluten-free pumpkin muffins are moist, flavorful, and perfect for a quick breakfast or snack. Made with simple ingredients, they are easy to prepare and packed with warm spices.
Ingredients
Scale
- 1 3/4 cups gluten-free flour blend
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 2 large eggs
- 3/4 cup brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together gluten-free flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, mix pumpkin puree, melted coconut oil, eggs, brown sugar, and vanilla extract.
- Combine wet and dry ingredients, stirring until just mixed.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Store muffins in an airtight container for up to 3 days.
- For extra flavor, add 1/2 cup of chopped nuts or chocolate chips.
- Use room-temperature eggs for better mixing.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg