These moist and flavorful gluten-free pumpkin muffins are the perfect fall treat! Made with wholesome ingredients like pumpkin purée, warm spices, and gluten-free flour, they’re not only delicious but also easy to make. Enjoy them for breakfast, as a snack, or with your favorite cup of coffee!

Ingredients

• 1 1/2 cups gluten-free all-purpose flour (make sure it contains xanthan gum or add 1/2 teaspoon)
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• 1/2 cup brown sugar or coconut sugar
• 1/4 cup maple syrup or honey
• 1/3 cup coconut oil or vegetable oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional, for extra spice)
• 1/4 cup unsweetened almond milk or any dairy-free milk

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, brown sugar, maple syrup (or honey), melted coconut oil, eggs, vanilla extract, and almond milk until smooth and well combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
4. Combine: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the muffins.
5. Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Tips and Variations

• Add-ins: Fold in 1/2 cup of chopped nuts (like pecans or walnuts) or chocolate chips for added texture and flavor.
• Dairy-Free Option: These muffins are already dairy-free, but you can also substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make them vegan.
• Pumpkin Spice: If you love extra spice, add 1 tablespoon of pumpkin pie spice instead of the individual spices listed.

Storing and Freezing

• Storing: Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: These muffins freeze well! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

These gluten-free pumpkin muffins are soft, flavorful, and perfect for enjoying throughout the fall season or any time you crave something comforting and delicious