Gluten-Free Pumpkin Muffins Recipe
Savor the essence of fall with our irresistible gluten-free pumpkin muffins. These delightful treats are a celebration of seasonal flavors, with pumpkin puree and a blend of spices infusing each bite with warmth and comfort. Crafted with care, these muffins boast a perfect balance of moistness and tenderness, making them an ideal choice for any occasion. Whether enjoyed as a breakfast indulgence, a cozy afternoon snack, or a delectable dessert, these muffins are sure to evoke the spirit of autumn and create cherished memories with every delicious bite.
Ingredients
Ingredients:
- 2 cups gluten-free flour blend
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice or a blend of cinnamon, nutmeg, and ginger
- 1/2 cup Optional mix-ins: chopped nuts chocolate chips
Instructions
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, and vegetable oil until smooth.
- In a separate bowl, sift together the gluten-free flour blend, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in any optional mix-ins such as chopped nuts or chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.