Meaningful Eats
Moist Gluten-Free Pumpkin Muffins
12 muffins
The very BEST recipe for soft, spiced gluten-free pumpkin muffins! Made with canned pumpkin puree for that real pumpkin flavor, the muffins bake up tall and fluffy and are perfect for cool fall mornings.I tested this recipe 5+ times to get it just right. We continue to make it year after year!
Ingredients
Dry Ingredients
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (25g) almond flour
- 1 cup (200g) granulated sugar
- ½ cup (106g) brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Other
- one 15-ounce can (425g) canned pumpkin puree
- 2 large eggs
- ⅓ cup (80ml) neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ½ cup (90g) mini chocolate chips, optional
Instructions
- Line a standard muffin pan with paper baking cups.
- In a large bowl, whisk together the gluten-free flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- In a medium bowl, whisk together the pumpkin puree, eggs, oil, vanilla and lemon juice.
- Add the pumpkin mixture to the dry ingredients and stir with a rubber spatula until just combined and no dry flour streaks remain. Fold in the chocolate chips, if using.
- Using a kitchen scoop or large spoon, portion the batter evenly into the prepared muffin pan.
- Refrigerate the muffins for 20 minutes before baking. Preheat the oven to 425°F.
- Bake the muffins for 10 minutes at 425°F, then reduce the oven temperature to 375°F and continue to bake for 10-15 minutes, until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Gluten-Free: Use a high-quality gluten-free measure-for-measure flour as well as a little almond flour for great texture and flavor.
Dairy-Free: This one is easy to make dairy-free! Just use dairy-free chocolate chips.
Nut-Free: Use an additional ¼ cup gluten-free measure-for-measure flour in place of the almond flour.
To Make-Ahead: This batter is best baked right away. The baked muffins are a great make-ahead option!
To Store: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To Freeze: Let the muffins cool completely, then store in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature for a few hours.
Nutrition
Calories: 266kcal | Carbohydrates: 43g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 210mg | Potassium: 59mg | Fiber: 2g | Sugar: 31g | Vitamin A: 58IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1mg