Description
Moist, fluffy, and bursting with warm spices—these gluten-free pumpkin muffins are fall in every bite. This double batch is perfect for meal prep, sharing, or freezing for later. With cozy twists like maple, vanilla, and a hint of crunch, these muffins will make your kitchen smell like a dream.
Ingredients
4 ½ cups (540g) gluten-free all-purpose flour (with xanthan gum)
3 tsp baking powder
3 tsp baking soda
2 tsp salt
5 tsp cinnamon
1 tsp nutmeg
½ tsp ground ginger
1/2 tsp allspice (for depth – optional)
2 cans (15 oz each) 100% pure pumpkin purée
2 cups (396g) granulated sugar
1 cup (214g) brown sugar, packed
1 cup (236ml) vegetable oil
4 large eggs
2 tbsp maple syrup (for rich sweetness)
2 tsp vanilla extract
Optional Add-ins: 1 cup chopped walnuts or pecans, or 1 cup mini chocolate chips
Instructions
Prep Oven: Preheat oven to 350°F (175°C). Line or grease muffin tins (about 24 muffins).
Mix Dry: In a large bowl, whisk flour, baking powder, baking soda, salt, and all spices.
Mix Wet: In another bowl, whisk together pumpkin, sugars, oil, eggs, maple syrup, and vanilla until smooth.
Combine: Gradually mix dry into wet until just combined. Fold in nuts or chocolate chips if using.
Bake: Fill muffin cups about ¾ full. Bake 20–25 minutes, or until a toothpick comes out clean. Cool before devouring.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220 / Serving
- Sugar: 18g / Serving
- Fat: 9g / Serving
- Fiber: 2g / Serving