Soft, sweet gluten free pumpkin muffins are the perfet t
Prep Time10 minutesmins
Cook Time24 minutesmins
Total Time34 minutesmins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 16servings
Author: Eating Gluten and Dairy Free
Ingredients
Wet Batter Ingredients
½cupdairy free butter1 stick, melted
15 ounces canpumpkin puree
¾cupgranulated sugar
¾cupbrown sugarpacked
3largeeggsroom temperature
1teaspoonsvanilla extract
Dry Batter Ingredients
1¾cupsgluten free all-purpose flourspoon and leveled method, brand suggestion in post
1teaspoonxanthan gumomit if GF all-purpose flour contains this or guar gum
1Tablespoonpumpkin pie spice
2teaspoonscinnamon
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
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.