Description
Indulge in the delicious flavors of fall with these soft, moist Gluten Free Pumpkin Muffins. Made with wholesome ingredients, they’re a healthier twist on a classic pumpkin treat.
Ingredients
– 1 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup unsweetened applesauce
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups gluten-free all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. – Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a large bowl, whisk together the pumpkin puree, sugar, applesauce, eggs, and vanilla until well combined.
3. – In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4. – Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American