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easy gluten free pumpkin muffins

Light and Fluffy Gluten Free Pumpkin Muffins

Light and fluffy gluten free pumpkin muffins are delicious for a fall breakfast or dessert.

Course Breakfast
Cuisine Dairy Free, gluten free
Keyword gluten free pumpkin recipes, pumpkin muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 234 kcal
Author Kelly Roenicke

Ingredients

Instructions

  1. Heat oven to 325 degrees. Line a muffin tin with paper liners.
  2. In a large mixing bowl mix together the canola oil and sugars. Add eggs, pumpkin and vanilla extract, mixing on medium speed until combined.
  3. Add the gluten free flour blend, spices, baking soda, and salt. Mix on low speed until combined.

  4. Pour batter into muffin cups and bake for about 25 minutes or until toothpick inserted in center of muffin comes out clean. Allow the muffins to cool in the pan.

  5. When serving warm, slice open and top with dairy free butter if desired.

Recipe Notes

I like to use my gluten free flour mix in this recipe, but many different store bought blends would work, too.

You can store these muffins in the freezer in a freezer bag for up to two months.

If you aren't gluten free, go ahead and make these with regular all-purpose flour.

Nutrition Facts
Light and Fluffy Gluten Free Pumpkin Muffins
Amount Per Serving
Calories 234 Calories from Fat 90
% Daily Value*
Fat 10g15%
Cholesterol 27mg9%
Sodium 128mg6%
Potassium 44mg1%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 18g20%
Protein 3g6%
Vitamin A 2160IU43%
Vitamin C 0.6mg1%
Calcium 27mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.