Easy Gluten-Free Pumpkin Muffins
These gluten-free pumpkin muffins are soft, moist, and perfectly spiced. Made with simple ingredients, these bakery-style muffins come together quickly, and you can easily customize them with chocolate chips, nuts, or your favorite toppings. Make a batch ahead and freeze them for an easy gluten-free breakfast or snack.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup oil
- ¾ cup light brown sugar
- 2 eggs, room temperature
- ¾ cup canned pumpkin puree
- ¼ cup milk
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- 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 until combined. Add the eggs one at a time, mixing well after each addition.
- Add the dry ingredients and the milk to the pumpkin mixture. Mix just until incorporated. Do not overmix the batter.
- Pour the mixture evenly into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan before transferring them to a wire rack.
Notes
Storing: Store the muffins covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can freeze them in an air-tight container or freezer bag.
Optional Add-Ins: This recipe is for plain pumpkin muffins, but you can easily customize them with your favorite add-ins. Try chopped toasted walnuts or pecans, raisins, or chocolate chips. For an extra special finish, top them with a smooth cream cheese frosting.