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Close-up of a gluten-free pumpkin muffin with a textured surface on a white marble background.

Gluten Free Pumpkin Muffins

Enjoy these moist and flavorful gluten-free pumpkin muffins, perfect for a cozy breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 cup gluten free all-purpose flour
  • 1 cup canned pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Optional nuts
  • 1/2 cup chopped walnuts or pecans optional

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin.
  2. Mix dry ingredients in a bowl.
  3. Combine wet ingredients in another bowl.
  4. Mix wet and dry until just combined, fold in nuts if using.
  5. Spoon batter into muffin tin and bake 18-20 minutes.
  6. Cool muffins before serving.

Notes

Store in an airtight container for up to 3 days.