Gluten-Free Pumpkin Muffins
These moist, warmly spiced gluten-free pumpkin muffins bring all the cozy flavors of fall to your kitchen. Packed with real pumpkin and warm spices, they are perfect for breakfast or snacking—customize with your favorite mix-ins! A treat everyone will love.
Ingredients
• 1½ cups gluten-free flour blend
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ tsp salt
• 1 cup pumpkin puree
• 2 eggs (or flax eggs)
• ½ cup maple syrup
• ¼ cup oil
• 1 tsp vanilla extract
• Optional: ½ cup chocolate chips or your choice of nuts
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin.
2. Mix flour, baking powder, soda, spices, and salt.
3. In another bowl, whisk pumpkin, eggs, syrup, oil, and vanilla.
4. Combine wet and dry mixtures. Stir gently.
5. Fold in optional add-ins.
6. Scoop into muffin cups (3/4 full).
7. Bake 20-25 minutes. The toothpick should come out clean.
8. Cool and enjoy.
Notes
- Always use certified gluten-free flour.
- Add more maple syrup for sweeter muffins.
- Don’t skip the spices for the best flavor.
- Cool completely before storing.
- Use flax eggs for a vegan version.
- Store leftovers in an airtight container.