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Amazing Gluten-Free Pumpkin Muffins: 12 Warm Bites

Gluten-free pumpkin muffins
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Enjoy these warm and comforting gluten-free pumpkin muffins, made with wholesome alternative flours. Perfect for a cozy breakfast or snack.

Ingredients

Scale
  • 1 and 3/4 cups gluten-free all-purpose flour blend
  • 1/2 cup almond flour
  • 1/2 cup rolled oats, blended into oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the gluten-free flour blend, almond flour, oat flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the pumpkin puree and milk to the wet ingredients and mix until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a dairy-free option, use a plant-based milk and dairy-free butter substitute.
  • Add chopped pecans or walnuts for extra texture.
  • These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savorsensations.com/gluten-free-pumpkin-muffins/