Gluten-Free Pumpkin Muffins
This tested & perfected recipe makes irresistible, soft spiced pumpkin muffins that are perfect for fall. Add chocolate chips if you like to take these muffins to the next level!
Servings 18 muffins
- 1 15oz can pure pumpkin puree
- 2 eggs
- ⅓ cup coconut oil
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry and mix with a rubber spatula until just combined and no dry streaks remain. If adding any chocolate chips, fold them in when the batter is just about mixed to avoid over-mixing.
Scoop the batter into the prepared muffin tin. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.
Let cool for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!
This recipe makes 18 muffins. I have a smaller 6 cup muffin pan in addition to my standard 12-cup pan to make this recipe.
TO FREEZE: Let the muffins cool completely before transferring to a ziploc bag for further storage. Frozen muffins will keep for up to 2 months.
Tips for Gluten-Free Muffins:
- Use a high-quality 1:1 gluten-free baking flour as well as a little almond flour for great texture and flavor.
- A good quality paper liner prevents the muffins from sticking. I like these ones!
- Gluten-free muffins typically take longer to bake than regular muffins. Just until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs is perfect.
Calories: 150kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 138mg | Potassium: 74mg | Fiber: 1g | Sugar: 17g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg