Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour (preferably with xanthan gum included)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup pure maple syrup or honey
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix pumpkin puree, maple syrup, oil, eggs, and vanilla until smooth.
- Add the wet mixture to the dry ingredients gradually, stirring until just combined. Do not overmix.
- Spoon the batter into the muffin tin, filling about ¾ full. Use an ice cream scoop for even portions.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Allow muffins to cool completely before storing to maintain freshness.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to a week.
- For longer storage, freeze individually wrapped muffins for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg