Easy GF Pumpkin Muffins (Basic Recipe)
These simple GF pumpkin muffins are soft, moist, and perfectly spiced. They’re the perfect quick-bake treat for breakfast, snack, or dessert. This basic bakery-style muffin recipe uses simple ingredients and is easy to make. You can customize it with your favorite add-ins.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup oil
- 3/4 cup light brown sugar
- 2 eggs room temperature
- 3/4 cup canned pumpkin puree
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Make a pumpkin puree and let it cool (this step is in case you don't use canned pumpkin puree). For a better result, roast the pumpkin in the oven.
- Whisk together gluten-free all-purpose flour, salt, baking soda, baking powder, and spices in a large bowl. Set aside.
- In a medium bowl, beat the oil with the sugar. Add the pumpkin puree and mix. Add the eggs one by one, beating after each addition.
- Add the dry ingredients along with the milk, and mix until well incorporated.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25 minutes. To know if it's ready, insert a toothpick into the center of the muffin; it should come out clean, with no streaks of batter.
- Let cool before removing.
Notes
Store the muffins covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.