Gluten-Free Pumpkin Muffins
These gluten-free pumpkin muffins are soft, sweet, and nicely spiced. This one-bowl recipe is so easy to make. (Gluten-free/dairy-free.)
Ingredients
- 2 cups gluten-free baking flour, see note 1 (9 ounces/ 260 grams)
- 2 teaspoons pumpkin spice, see note 2
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 ounce) can pure pumpkin puree
- ¾ cup lightly packed dark brown sugar (5 ½ ounces/ 155 grams)
- 2 large eggs (about 4 ounces; 113 grams)
- ½ cup oil or 1 stick butter, melted and slightly cooled (4 ounces; 113 grams)
Instructions
-
Preheat oven to 350°F. Line 12 muffin cups with paper liners or spray with nonstick cooking spray.
-
Whisk together the gluten-free flour, pumpkin spice, baking powder, baking soda, and salt in a large bowl.
-
Add pumpkin puree, brown sugar, eggs, and oil. Mix until a batter forms. Scrape the bottom of the bowl with a rubber spatula. Mix any flour that’s clinging to the bottom of the bowl into the batter.
-
Fill prepared muffin cups about ⅔ full.
-
Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Remove from pan and place on a wire rack to cool completely.
-
Store, wrapped, on the counter for up to three days or freeze for up to three months.
Recipe Notes
Note 1: Gluten-Free Flour.
This recipe was developed with Bob's Red Mill 1:1 Gluten-Free Baking Flour. Use a gluten-free flour that contains xanthan or guar gum. If your blend does not contain xanthan or guar gum, whisk 1/2 teaspoon of xanthan gum into the flour before using.
Note 2: Homemade Pumpkin Spice.
To make your own pumpkin pie spice, whisk together
1 ½ teaspoons ground cinnamon.
1 teaspoon ground ginger.
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice.