Gluten-Free Pumpkin Muffins
How to bake a batch of moist, fluffy, gluten-free pumpkin muffins from scratch, with a simple cinnamon sugar topping. Easy pumpkin spice breakfast treat!
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Servings: 12
Calories: 248kcal
Equipment
- Batter Spoons
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup cane sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cloves
- 1/4 cup cinnamon sugar
Instructions
- Pre-heat oven to 350° F, and grease or line your muffin tins.
- Mix together the butter and sugar.
- Then mix in the eggs, vanilla extract, and pumpkin.
- In a separate mixing bowl, whisk together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
- Then just mix the dry ingredients into the wet ingredients.
- Scoop the batter into prepared muffin tins.
- Sprinkle the top of each muffin with a little bit of cinnamon sugar.
- Bake the muffins at 350° F for about 25 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the muffin tins for about 10 minutes.
- Then remove them to a wire rack to finish cooling.
- Serve with butter and enjoy!
Video
Notes
*You can use canned pumpkin or homemade pumpkin purée.
You can freeze these muffins. Just be sure, if you do freeze them, to put them in a sealed container or freezer bag so they don't get freezer burn.
Nutrition
Serving: 1g | Calories: 248kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 172mg | Fiber: 2g | Sugar: 21g
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