Easy GF Pumpkin Muffins (Basic Recipe)

Josefina Almond Yes

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.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Muffins and Small Bakes

Cuisine International

Servings 12 muffins

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 check if it's ready, insert a toothpick into the center of the muffin; it should come out clean, with no batter streaks.
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.

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