Pumpkin Muffins
Servings: 16 muffins
Ingredients
Wet Batter Ingredients
- ½ c dairy free butter 1 stick, melted
- 15 oz can pumpkin puree
- ¾ c granulated sugar
- ¾ c brown sugar packed
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
Dry Batter Ingredients
- 1¾ c gluten free all-purpose flour spoon and leveled method, brand suggestion in post
- 1 teaspoon xanthan gum omit if GF all-purpose flour contains this or guar gum
- 1 tablespoon pumpkin pie spice
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350° F. Line 16 muffin cavities with muffin liners or spray with nonstick spray.
- In an electric stand mixer or large mixing bowl with a handheld mixer, combine the melted butter and pumpkin puree.
- Then add in the sugars and combine. Stir in the eggs and vanilla extract; set aside.
- In a large mixing bowl, combine the flour, xanthan gum if needed, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Next, add the dry ingredients into the wet ingredients and mix until smooth. Scrape down the sides and bottom of the bowl as needed.
- Transfer the batter to muffin tins, filling each cavity ¾ full.
- Bake for approximately 22-24 minutes. Test the center of a muffin with toothpick like you would a cake. When the toothpick comes out clean, remove the muffins to a cooling rack.
- Store completely cooled muffins in an airtight container on the countertop up to 3 days.
- To Freeze-- transfer completely cooled muffins in an airtight container and freeze for up to 3 months. Thaw in the refrigerator.
- Optional-- stir in dairy free chocolate chips to batter before transferring to muffin tin.