Moist and Soft Gluten Free Pumpkin Muffins
Gluten free pumpkin muffins are soft, moist, and warmly spiced, and they come together in just 30 minutes. Made with pumpkin puree, cozy spices, and a simple gluten free flour blend, these muffins are perfect for fall breakfasts, church potlucks, or sharing with friends over coffee. Enjoy them fresh or freeze for stress-free hosting.
Ingredients
- 2 ½ cups all-purpose gluten-free flour + 2 tablespoons
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon xanthan gum if not in gluten-free flour mix
- ¼ teaspoon salt
- 2 ¼ teaspoons cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon ground ginger
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 egg optional flax egg to make the recipe vegan, see notes
- 1 ½ cups pumpkin puree not pumpkin pie mix
- ⅓ cup almond milk
- 2 teaspoons vanilla extract
Instructions
Prepare and Mix Ingredients
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with liners.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, xanthan gum, salt, cinnamon, nutmeg, and ginger.2 ½ cups all-purpose gluten-free flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, ½ teaspoon xanthan gum, ¼ teaspoon salt, 2 ¼ teaspoons cinnamon, ¾ teaspoon nutmeg, ¾ teaspoon ground ginger
- Whisk until well mixed and then set the bowl aside.
- In another bowl, whisk the sugar and oil until combined.1 ½ cups granulated sugar, ½ cup vegetable oil
- Next mix in the egg, pumpkin puree, almond milk, and vanilla extract until smooth.1 egg, 1 ½ cups pumpkin puree, ⅓ cup almond milk, 2 teaspoons vanilla extract
Combine and Bake
- Sift the dry ingredients into the wet mixture and gently fold together until just combined. Avoid over mixing; small lumps are fine.
- Divide the batter evenly among the muffin liners, filling each about ¾ full.
- Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and Serve
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Storage and Reheating Instructions
- Room temperature: Keep muffins in an airtight container on the counter for up to 3 days. Slip a paper towel inside the container to absorb moisture and keep the tops from getting sticky
- Refrigerator: Keeps up to 1 week in a sealed container.
- Freezer: Wrap muffins individually, then place in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave 20 to 30 seconds to reheat.
Nutrition
Serving: 1muffin | Calories: 281kcal | Carbohydrates: 46g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 258mg | Potassium: 74mg | Fiber: 4g | Sugar: 27g | Vitamin A: 4787IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
