Gluten Free Pumpkin Muffins

Delicious, perfectly spiced gluten free pumpkin muffins! Super easy to make and incredibly tasty.

Course Appetizer, Breakfast, Snack

Cuisine American

Keyword gluten free breakfast, gluten free muffin recipe, gluten free pumpkin recipes

Prep Time 15 minutes

Cook Time 25 minutes

Rest time 30 minutes

Total Time 40 minutes

Servings muffins

Calories 158kcal

Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, add the gluten free flour mix, pumpkin pie spice, baking soda and salt. Mix with a whisk to combine.
In a large bowl, add the sugar, pumpkin, eggs, oil, almond milk and vanilla; beat until just blended.
Add the flour mixture to the pumpkin mixture all at once and mix just until combined.
Set the batter aside to rest to 30 minutes.
Using a muffin scooper, or a large spoon, spoon the batter into the prepared muffin cups. As an extra touch, top each muffin with a pinch of sugar – this is not essential, but adds a nice finished look on the top.
Preheat the oven to 400 F. Bake for 20 - 25 minutes. Check them using the wooden toothpick test to test for a clean toothpick.
Serve muffins warm or cool.

Ingredients should be at room temperature.
Use a whisk for quickly and easily mixing the dry ingredients.
The rest time is very important! All the batter to rest the full 30 minutes before portioning into the muffin cups.
A spatula makes portioning the muffin batter easy and less messy.
Watch the bake time as it could be anywhere from 20 - 25 minutes.