Description
These Gluten-Free Pumpkin Muffins are a delicious treat perfect for the fall season. Moist and flavorful, they are easy to make and great for breakfast or as a snack.
Ingredients
Dry Ingredients:
- 1 3/4 cups Bob’s Red Mill 1:1 gluten-free flour
- 1/2 tbsp pumpkin pie spice
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 tsp baking powder
Wet Ingredients:
- 15 oz pumpkin puree (MINUS 1 tbsp)
- 1/2 tbsp Singing Dog vanilla bean paste
- 1 stick butter, melted
- 2 eggs, room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
Topping:
- 1 tbsp butter, melted
- 3 tbsp sugar
- 2 tsp cinnamon
Instructions
- Prep: Preheat the oven to 375 degrees and line a 12-count muffin tin with cupcake liners. Whisk the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl.
- Mix: In a large bowl, mix the melted butter and pumpkin puree until blended. Add the brown sugar, white sugar, vanilla bean paste, and eggs. Mix until combined.
- Combine: Add the dry ingredients to the wet ingredients and mix until smooth.
- Divide: Evenly divide the batter between the 12 cupcake liners in the prepared muffin tin.
- Bake: Bake the muffins for 23 to 27 minutes until a toothpick inserted into the center comes out clean.
- Cool: Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool further.
- Top: Mix the brown sugar and cinnamon. Brush melted butter onto the muffin tops and sprinkle with the cinnamon sugar mixture. Enjoy!
Notes
- Make sure all ingredients are at room temperature for best results.
- You can customize the spice blend to suit your taste preferences.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 20g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
