Easy gluten-free pumpkin muffins bake up light and tender. Loaded with pumpkin spice flavor. (Dairy-free recipe)
Preheat oven to 350°F. Line 15 muffin cups with paper liners.
Whisk together 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.
Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.