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Gluten Free Pumpkin Muffins: Deliciously Healthy Fall Treats to Enjoy

Gluten Free Pumpkin Muffins
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Deliciously healthy fall treats that are perfect for any occasion.

Ingredients

Scale
  • 1 cup gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, sugar, vegetable oil, and eggs until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fill each muffin cup about 2/3 full with the batter.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container for up to 3 days.
  • These muffins can be frozen for up to 3 months.
  • Feel free to add chocolate chips or nuts for extra flavor.

Nutrition

Keywords: Gluten Free Pumpkin Muffins

Find it online: https://www.glutenfreez.com/gluten-free-pumpkin-muffins-recipe-2/