Name: Gluten Free Pumpkin Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/2 cups gluten free flour mix; 2 tsp. pumpkin pie spice; 1 tsp. baking soda; 1/2 tsp salt; 1/2 cup white sugar; 8 oz. can pumpkin puree; 1 large egg; 3 Tbsp. vegetable oil; 3 Tbsp. whole milk or cream; 1 tsp pure vanilla extract; White sugar for the topping (optional)

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There’s nothing like a delicious gluten free pumpkin muffin to say ‘hello Fall!’

You know what makes every recipe better this time of year? PUMPKIN! It’s a treat for the taste buds that makes every muffin, bread, loaf and even drink, taste better. Fall just wouldn’t be Fall without a healthy dose of pumpkin.

And when you’re talking about pumpkin muffins, you have got a really good thing going.

Are gluten free pumpkin muffins healthy?

On it’s own, pumpkin is loaded with good-for-you nutrients. A high dose of vitamin A and fiber and a good serving of vitamin C means pumpkin is certainly beneficial to your diet.

For anyone watching their sugar intake, this pumpkin muffin recipe has been edited and re-worked to get the least amount of sugar possible without sacrificing the taste.

How long do gluten free pumpkin muffins last?

As if there weren’t enough reasons to love pumpkin, here’s one more… pumpkin keeps baked good moist, which means even the most stubborn recipes (cough, cough, gluten free breads) stay tender for days.

Store these beauties in a plastic bag on the counter for days (if they last that long).

Do these pumpkin muffins freeze well?

Whether it’s one month from now or 6 months from now, these gluten free pumpkin muffins freeze really well so they can be enjoyed any time. Or an even better plan is to make a double batch of them so you’ll have plenty left over to freeze… you’ll be so glad you did!

How to make gluten free pumpkin muffins

The prep and baking of these amazing muffins is the way a muffin should be – they come together quickly, bake fast and are ready to eat in no time. No sifting required! The perfect size, the perfect flavor… these pumpkin muffins are a true delight.

The ingredients

A robust dose of pumpkin pie spice, some flour, pumpkin, eggs an a dash of oil. That’s the main ingredients for these easy muffins. If you like an even more intense flavor, add a touch more of pumpkin pie spice or cinnamon.

Mixing

Mixing up these muffins is simple – just use a medium bowl for the dry ingredients and a stand mixer for the wet ingredients. Hands down the best tool to use for mixing dry ingredients together is a plastic whisk. They’re easy to handle and it’s almost a guarantee there won’t be any clumps.

Portioning the batter

Have you ever struggled with portioning out muffin batter? What seemed like an easy thing makes a huge mess on your counter? I hope I’m not the only one!

So if are like me and don’t have your muffin scooper handy, here’s a trick to improvise… use a large spoon and a rubber spatula. Scoop with the spoon and scrape our with the spatula. Leaves virtually no mess and the spatula allows you to get all the batter.

After a quick bake in the oven these gluten free pumpkin muffins are ready to be enjoyed! And if you’ve enjoyed this recipe, give it a share and a rating!

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