Easy Gluten Free Pumpkin Muffins Recipe

A platter of gluten free pumpkin muffins

Easy Gluten Free Pumpkin Muffins Recipe

4.57 from 72 ratings

These gluten free pumpkin muffins are the perfect fall breakfast but you can enjoy them any time of the year! Tender muffins full of pumpkin and spice!

Prep Time: 15

Cook Time: 16

Total Time: 31

Servings: 1 Dozen

By: Sharon Lachendro

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Ingredients

1 3/4 cups Gluten Free Flour blend see notes
3/4 teaspoon xanthan gum omit if the flour blend you use contains it
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon ground cinnamon
1 cup raisins optional
1 cup light brown sugar lightly packed
2 large eggs room temperature
1/4 cup avocado oil or canola oil
1 cup pumpkin purée
1/4 cup milk regular or coconut milk beverage, room temperature
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 400°F and spray a 12 cup muffin tin with non-stick spray (or line it with paper liners).
In a large bowl, whisk together the flour, xanthan gum, salt, baking soda, allspice, and cinnamon. Stir in the raisins to coat with the flour (if adding).
In a medium bowl, whisk together the brown sugar, eggs, oil, pumpkin puree, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop the batter into the 12 muffin cups, distributing it evenly.
Bake for 16-18 minutes or until a toothpick comes out clean. Cool on a wire rack and store leftover muffins in an airtight container up to 3 days.