Gluten Free Pumpkin Muffins
These Gluten Free Pumpkin Muffins are the perfect Fall treat. These muffins are fluffy, moist, healthy, and packed with cozy fall spices.
Servings: 12 people
Calories: 337kcal
Ingredients
Batter
- 1 ¼ cups gluten-free all-purpose flour with xanthan gum
- ¼ cup blanched almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree
- ½ cup avocado oil
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla
- ½ cup chocolate chips optional
- ½ cup walnuts toasted, optional
Topping
- 4 tablespoons brown sugar
- 4 tablespoons gluten-free all-purpose flour
- 2 tablespoons butter slightly melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
Batter
- Preheat the oven to 350℉. Line a 12 cup muffin pan with paper liners. Combine the all-purpose flour, almond flour, baking powder, baking soda, salt, and spices in a medium bowl. Set aside.
- Mix together the pumpkin puree, avocado oil, and both the brown sugar and white sugar in a large bowl. Whisk, or use an electric mixer, to combine.
- Add the eggs and vanilla and mix well.
- Slowly add the dry ingredients until you reach a smooth batter.
- Fold in the chocolate chips and walnuts.
- Fill the liners ¾ of the way full using a cookie scoop. This recipe makes exactly 12 muffins.
Topping
- Combine the flour, sugar, and spices in a bowl.
- Add the butter and using either a fork or your fingers combine until the topping resembles a course mixture.
- Using a spoon, add the topping to the top of the muffins.
- Bake the muffins for 20-22 minutes until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack.
Notes
Store in a container on the counter for up to 5 days or in the refrigerator for up to 10 days.
You can freeze these gluten-free pumpkin muffins after they bake. Be sure to let them cool completely, then transfer to a freezer-safe bag and freeze for up to one month.
Note that the top of the muffins will become soft if the container lid is on tightly. I highly suggest that you leave the lid slightly off of the muffins.
While the chocolate chips and walnuts are optional, they add a nice crunch and sweetness.
If your flour blend does not have xanthan gum, add 1 ¼ teaspoon of xanthan gum to this recipe.
Nutrition
Calories: 337kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 233mg | Potassium: 107mg | Fiber: 3g | Sugar: 31g | Vitamin A: 3238IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
