Description
These moist and flavorful gluten-free pumpkin muffins are the perfect autumn treat. Made with wholesome ingredients, they’re a delightful snack or breakfast option.
Ingredients
– 1 1/2 cups gluten-free all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 3 large eggs
– 1 cup granulated sugar
– 1 cup pumpkin puree
– 1/2 cup unsweetened applesauce
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
Instructions
1. 1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
2. 2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. 3. In a large bowl, beat the eggs and sugar until light and fluffy, about 2-3 minutes.
4. 4. Add the pumpkin puree, applesauce, vegetable oil, and vanilla extract, and mix until well combined.
5. 5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
6. 6. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. 7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. 8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For extra moisture and flavor, consider adding chopped walnuts or pecans to the batter. You can also top the muffins with a cream cheese frosting or a simple glaze.
- Prep Time: 15
- Cook Time: 20
- Category: Breads & Beverages
- Method: Baking
- Cuisine: American