Get the Recipe: Gluten Free Pumpkin Muffins
These gluten free pumpkin muffins are soft, fluffy and so cozy! They are made in one mixing bowl. This quick and easy recipe is great for breakfast, afternoon snacks or even a healthy dessert!
Ingredients
- 1 ¼ cups pumpkin purée
- 3 eggs
- 1 tsp vanilla extract
- ½ cup melted coconut oil
- 1 ½ cups gluten free 1 to 1 flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup coconut sugar, or brown sugar
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice, optional
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- In a mixing bowl, add pumpkin purée, eggs, vanilla extract and melted coconut oil. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in chocolate chips.
- Divide muffin batter into 12 cavity muffin pan. Each cavity should be almost filled to the top.
- Bake for 15 to 17 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow muffins to cool for 10 to 15 minutes before carefully removing from pan.
Notes
- Use pumpkin purée, not pumpkin pie filling.
- Both coconut sugar and brown sugar work well. If using brown sugar, lightly pack it into the 1 cup measuring cup.
- Pumpkin pie spice can be challenging to find in stores. If needed, add in more cinnamon or a pinch of nutmeg in its place.
- Muffin batter will be thick.
- Bake muffins until toothpick inserted comes out clean. Mine took 16 minutes.
- Allow the muffins to cool before removing from pan.
- Store muffins in an airtight container at room temperature for up to 4 days.
Calories: 253kcal, Carbohydrates: 35g, Protein: 3g, Fat: 13g, Saturated Fat: 9g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 152mg, Potassium: 85mg, Fiber: 2g, Sugar: 10g, Vitamin A: 4032IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg