Description
Deliciously spiced pumpkin muffins that are gluten-free and perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/3 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth and well combined.
- In another bowl, whisk together the gluten-free all-purpose flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Optionally, fold in the chopped walnuts or pecans and the raisins or chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for approximately 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins freeze wonderfully! Wrap each cooled muffin in plastic wrap and place in a freezer bag for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg