Light and Fluffy Gluten Free Pumpkin Muffins
Light and fluffy gluten free pumpkin muffins are delicious for a fall breakfast or dessert.
Ingredients
- 2 cups gluten free flour blend
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ cup organic canola oil or melted vegan buttery spread
- ¾ cup organic cane sugar
- ¼ cup light brown sugar packed
- 2 eggs
- ⅔ cup pumpkin puree
- ½ teaspoon vanilla extract
- 2 teaspoons cinnamon sugar for dusting on top
Instructions
- Heat oven to 325 degrees F. Line a muffin pan with parchment paper liners.
- In a large mixing bowl, mix together the canola oil and sugars. Add eggs, pumpkin and vanilla extract, mixing on medium speed until combined.
- Add the gluten free flour blend, spices, baking soda, and salt. Mix on low speed until combined.
- Pour batter into muffin cups and bake at 325 degrees F for about 25 minutes or until toothpick inserted in center of muffin comes out clean. Allow the muffins to cool in the pan.
- When serving warm, slice open and top with dairy free butter if desired.
Notes
I like to use my gluten free flour mix in this recipe, but many different store bought blends would work, too.
Store these in an airtight container for up to 4 days.
You can store these muffins in the freezer in a freezer bag for up to three months.
If you aren't gluten free, go ahead and make these with regular all-purpose flour.
Nutrition
Calories: 234kcalCarbohydrates: 33gProtein: 3gFat: 10gCholesterol: 27mgSodium: 128mgPotassium: 44mgFiber: 2gSugar: 18gVitamin A: 2160IUVitamin C: 0.6mgCalcium: 27mgIron: 1.1mg
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