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a gluten free pumpkin muffin on a wire cooling rack

Gluten Free Pumpkin Muffins

  • Author: Jenna Barnard
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Description

These dairy free and gluten free pumpkin muffins have the PERFECT texture. They’re super moist, soft, and coated in a cinnamon sugar.


Scale

Ingredients

Pumpkin Muffins

  • 1 1/4 cup gluten free all purpose flour (with xanathan gum*)
  • 1/4 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 cup pure pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1 1/4 cups granulated sugar**
  • 2 large eggs
  • 1 tsp vanilla

Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 1 1/2 tsp cinnamon

Instructions

  1. Preheat the oven to 350F and fill a muffin tin with 12 paper liners.
  2. Combine the all purpose flour, almond flour, baking powder, baking soda, salt, and spices and set aside.
  3. Mix together the pumpkin, coconut oil, and sugar in a large bowl using a whisk or electric mixer. 
  4. When well combined, mix in the eggs and vanilla. 
  5. Mix in the dry ingredients until you reach a smooth batter.
  6. Fill the liners 3/4 of the way full. The recipe makes exactly 12 muffins so don’t leave any batter behind.
  7. Bake for 20-22 minutes or until a toothpick in the center comes out clean. They should be puffed up with some cracks running through the tops.
  8. Let them cool for a few minutes in the tin then transfer the muffins to a cooling rack.
  9. Mix together the cinnamon sugar coating.
  10. You can either coat the tops in cinnamon sugar or the entire muffins. If just the tops, gently dunk the warm muffin tops into the mixture and twist to coat.
  11. To coat the entire muffins, let them cool for about 20 minutes and then remove the liners. Toss in the bowl bowl of cinnamon sugar to coat.
  12. Store in an air tight container at room temperature for up to 5 days or in the fridge for up to 10 days. Enjoy!

Notes

  1. *If your flour doesn’t have xanthan gum, add 1 1/4 tsp of xanthan gum to this recipe.
  2. **For a healthier option, you can sub coconut sugar and omit the cinnamon sugar coating.

Keywords: gluten free pumpkin muffins, dairy free pumpkin muffins, pumpkin muffins, pumpkin muffin recipe

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