Description

Moist, tender, and perfectly spiced gluten-free pumpkin muffins that are easy to make, freezer-friendly, and perfect for a cozy fall breakfast.

Ingredients

Scale

2 cups (250g) Gluten-Free 1-to-1 Baking Flour (with xanthan gum)
1 cup (240g) Pumpkin Puree
2 large Eggs (room temperature)
¾ cup (150g) Brown Sugar
½ cup (120ml) Vegetable Oil or Melted Butter (or ¼ cup oil and ¼ cup butter)
2 tablespoons Maple Syrup
2 teaspoons Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
Optional: ½ cup Chopped Walnuts, Pecans, or White Chocolate Chips

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously.
In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined.
In a separate medium bowl, whisk the eggs until smooth. Add brown sugar, oil (or melted butter), maple syrup, vanilla extract, and pumpkin puree. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix; small lumps are okay.
If using, gently fold in optional add-ins like nuts or chocolate chips.
Divide the batter evenly among the 12 muffin cups, filling them about ¾ full.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature eggs for better emulsification. Measure flour by spooning it into the cup and leveling off, rather than scooping directly from the bag. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Do not refrigerate as they stale faster.

Prep Time: 10 minutes
Cook Time: 20-22 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 14
Sodium: 150
Fat: 7
Saturated Fat: 1
Carbohydrates: 28
Fiber: 2
Protein: 3

Keywords: gluten-free, pumpkin muffins, fall baking, easy breakfast, dairy-free option, egg-free option, freezer-friendly muffins