introduction
These Gluten Free Pumpkin Muffins are soft, warm, and easy to make. They use simple ingredients and bake fast. If you like quick gluten-free treats, see other easy gluten-free desserts for more ideas.
why make this recipe
Make this recipe when you want a cozy fall snack or a quick breakfast. The muffins are moist and naturally sweet from pumpkin and coconut sugar. They are great for friends or family who need a gluten-free option, similar to other recipes like a gluten-free carrot cake recipe but quicker to bake.
how to make Gluten Free Pumpkin Muffins
Preheat, mix, and bake. First, blend the wet ingredients until smooth. Then stir in the dry mix just until it comes together. Spoon the batter into a muffin tin and bake. For tips on handling gluten-free batters, check the simple methods in a gluten-free shortcake recipe.
Ingredients :
- 1 can pumpkin puree
- 1 cup coconut sugar
- 2 cups gluten-free flour
- 3 eggs
- 1/2 cup coconut oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, eggs, and melted coconut oil until smooth.
- In another bowl, mix the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually combine the dry ingredients with the wet mixture until just combined.
- Fill the muffin tin with the batter about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool before serving.
how to serve Gluten Free Pumpkin Muffins
Serve warm or at room temperature. They taste good plain or with a smear of butter or cream cheese. Pair them with coffee, tea, or milk for a simple snack or breakfast.
how to store Gluten Free Pumpkin Muffins
Cool the muffins fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days or freeze for up to 2 months. Thaw frozen muffins at room temperature or warm briefly in the oven.
tips to make Gluten Free Pumpkin Muffins
- Measure flour by spooning into the cup and leveling it.
- Do not overmix the batter to keep muffins tender.
- Melt the coconut oil and let it cool slightly before adding eggs.
- Test doneness with a toothpick in the center.
- Use room temperature eggs for a smoother mix.
variation (if any)
- Add 1/2 cup chopped nuts or raisins to the batter.
- Stir in 1/2 cup chocolate chips for a sweeter treat.
- Replace coconut sugar with brown sugar if not avoiding cane sugar.
- Add a simple cream cheese frosting for a dessert-style muffin.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes. Cook and puree fresh pumpkin first. Use an equal amount by cup.
Q: Can I make these dairy-free?
A: Yes. The recipe already uses coconut oil and no dairy. Use dairy-free liners if needed.
Q: Can I reduce the sugar?
A: You can lower the coconut sugar by 1/4 cup, but texture may change slightly.
Q: Do I need to use gluten-free flour mix?
A: Yes. Use a 1-to-1 gluten-free flour blend for best results.
Q: Can I make mini muffins?
A: Yes. Bake mini muffins for 12-15 minutes and watch them closely.
Conclusion
For another pumpkin muffin version and more tips, see this detailed guide: Gluten-Free Pumpkin Muffins – Mama Knows Gluten Free
Gluten Free Pumpkin Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, eggs, and melted coconut oil until smooth.
- In another bowl, mix the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually combine the dry ingredients with the wet mixture until just combined.
- Fill the muffin tin with the batter about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool before serving.