Description
These Gluten-Free Pumpkin Muffins are your autumn love letter in baked form—cinnamon-spiced, naturally sweetened, and soft as a sweater hug. Whether you’re gluten-free or just in it for the cozy, these muffins are a foolproof fall treat, perfect for brunch, lunchboxes, or a quiet moment with coffee.
Ingredients
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1 cup canned pumpkin purée
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2 large eggs (or flax eggs for vegan)
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⅓ cup maple syrup or honey
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¼ cup melted coconut oil or butter
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¼ cup milk (dairy or non-dairy)
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1 tsp vanilla extract
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1½ cups gluten-free all-purpose flour (with xanthan gum)
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1 tsp baking powder + ½ tsp baking soda
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1 tsp pumpkin pie spice + ½ tsp cinnamon
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¼ tsp salt
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Optional: ½ cup chocolate chips or chopped pecans
Instructions
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Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
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Whisk wet ingredients: pumpkin, eggs, syrup, oil, milk, and vanilla until smooth.
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Combine dry ingredients in a separate bowl. Whisk well to remove clumps.
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Fold dry into wet just until combined. Add chocolate or nuts if using.
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Scoop batter into muffin cups (almost full). Tap pan to release air.
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Bake 18–22 mins, rotating halfway. Done when tops spring back and toothpick is clean.
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Cool 5 mins in pan, then transfer to rack.
Notes
✅ Use flax eggs & almond milk for vegan version
✅ Don’t overmix—gentle folds keep muffins fluffy
✅ Cool completely before peeling liners
✅ Add streusel for crunch or cranberries for zing
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 160 Cal
- Sugar: 9g
- Fat: 6g
- Carbohydrates: 22g
- Protein: 3g