Gluten-Free Pumpkin Muffins (Dairy-Free)
The best gluten-free pumpkin muffins you'll ever make. Soft and fluffy, they are bursting with fall flavor with just the right amount of sweetness. Add chocolate chips, toffee bits, or pumpkin seeds for an extra tasty twist. Bonus: the recipe can be made gluten-free, dairy-free, vegan, or just plain regular.
10 minutes
20 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 403 |
| Fat: | 23 g |
| Carbohydrates: | 46 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 315 mg |
| Fiber: | 5 g |
| Sugars: | 22 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 1.5 cups1.5 cups1.5 cups Pumpkin Purée
- .5 cup.5 cup.5 cup Vegetable Oil
- .75 cup.75 cup.75 cup Brown Sugar
- .5 cup.5 cup.5 cup Granulated White Sugar
- 2 whole2 whole2 whole Eggs, large, room temperature
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 1.75 cups1.75 cups1.75 cups Primal Palate Gluten-free All-Purpose Flour
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice
- 2 tsp2 tsp2 tsp Baking Powder
- 1 tsp1 tsp1 tsp Sea Salt, fine
- 1.5 cups1.5 cups1.5 cups Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips, optional, or add-in of choice
- 1 pinch1 pinch1 pinch Sparkling Sugar, optional, coarse sanding sugar
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 375ºF and prepare a standard 12-cavity muffin tin with muffin liners and non-stick baking spray.
- In a large mixing bowl combine the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla and mix until fully combined and smooth.
- Measure in the flour, pumpkin pie spice, baking powder, and salt and mix until combined and smooth.
- Fold in the chocolate chips (or add-ins of choice) if using.
- Divide the muffin batter evenly in the muffin tin and top with coarse sanding sugar if desired.
- Bake for approximately 17-20 minutes or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes before removing to a wire rack to fully cool. Enjoy!
- Store leftover muffins in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.