The Best Recipe for Gluten Free Pumpkin Muffins
These muffins are moist, light and subtly spiced with cinnamon, nutmeg and cloves. My kids love the added chocolate chips, but feel free to leave them out if you want a more classic pumpkin muffin. Either way these will fill your home with the most amazing autumnal aroma, and I make them often during this season.
Equipment
Ingredients
- 1 cup pumpkin puree NOT pumpkin pie mix
- ⅓ cup vegetable oil
- 2 large eggs
- 1¼ cup sugar
- 1½ cups all purpose gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- ¼ teaspoon xanthan gum omit if your flour blend already contains a gum
- ½ cup gluten free mini chocolate chips, plus more for sprinkling on top
Instructions
- Preheat the oven to 400 °F. Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs and sugar until evenly incorporated.
- Add the flour, baking powder, baking soda, spices, salt and xanthan gum (if using) and whisk until smooth. Fold in ½ cup of chocolate chips.
- Fill the muffin cups 2/3 full. Sprinkle the tops with additional chocolate chips, if desired.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Let cool for 10 minutes and then remove to a cooling rack to cool completely.
Nutrition
Serving: 1muffinCalories: 226kcalCarbohydrates: 37gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 193mgPotassium: 54mgFiber: 2gSugar: 25gVitamin A: 3218IUVitamin C: 1mgCalcium: 42mgIron: 1mg
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