Gluten Free Pumpkin Muffins
Delicious, perfectly spiced gluten free pumpkin muffins! Super easy to make and incredibly tasty.
Servings: 9 muffins
Calories: 158kcal
Ingredients
- 200 grams gluten free flour mix about 1 1/2 cups
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 100 grams white sugar about 1/2 cup
- 1 cup pumpkin puree about 10 ounces
- 2 large eggs
- 3 Tablespoons vegetable oil
- 3 Tablespoons almond milk
- 1 teaspoon pure vanilla extract
- powdered sugar
Instructions
- 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.
- Preheat the oven to 375 F. Bake for 20 - 25 minutes. Check them using the wooden toothpick test to test for a clean toothpick.
- Serve muffins with a sprinkle of powdered sugar..
Video
Notes
- Ingredients should be at room temperature.
- Measure ingredients by weight where weight is given.
- 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.
- Recipe makes 9 muffins.
- Watch the bake time as it could be anywhere from 20 - 25 minutes.
Nutrition
Calories: 158kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 261mg | Potassium: 65mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3561IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
