Can I omit the cinnamon sugar coating?

Absolutely! It doesn't make or break this recipe, it's just a little extra something to jazz up these muffins. I've tried them both ways and they're equally delicious.

Can I make these muffins any healthier?

A majority of the ingredients in this recipe are fairly healthy, as far as muffin recipes go. The only ingredient you would need to swap is the sugar. For a healthy pumpkin muffin recipe, swap the granulated sugar with coconut sugar. The muffins will turn out a little darker but they'll taste just as good! As for the coating, coconut sugar won't stick as well as granulated sugar. Instead, leave out the cinnamon sugar coating and opt for pumpkin seeds. Sprinkle some on top of the muffins before baking for a little extra crunch.

Can I make my own pumpkin puree?

Of course! u003ca href=u0022https://www.heynutritionlady.com/how-to-process-a-pumpkin-again/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eThis recipeu003c/au003e works really well and freezes well in silicone ice cube trays. It is also great for using up carving pumpkins the day after Halloween.

Can I bake these with regular all-purpose flour?

Unfortunately the recipe won't turn out the same. But I do have a recipe for u003ca href=u0022https://butternutbakeryblog.com/pumpkin-bread-with-maple-glaze/u0022u003ePumpkin Breadu003c/au003e that also works great as muffins... or bake it just the way it is! For muffins, bake at 350F for 20 minutes and fill the liners 2/3 of the way full. Either follow the toppings in that recipe or stick with the cinnamon sugar coating used there. Trust me, it's just as good as this recipe!

Can I use a different oil besides coconut?

Yes, just make sure to stick with an oil. Butter doesn't make these muffins as moist and apple sauce makes the muffins too mushy. You can swap with any mild-flavored oil of your choosing.

How long will these muffins keep?

The best part about this recipe is that they stay moist for days later. If anything, they just keep getting better. These muffins will keep in a air tight container at room temperature for up to 5 days...if they aren't gobbled up by then! For a little longer, they'll keep in the fridge for up to 10 days. They can be enjoyed warm, at room temperature, or chilled. It's all depends in your preference.

The BEST Gluten Free Pumpkin Muffins (Dairy Free, Gluten Free)

Name: Gluten Free Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 1/4 cup granulated sugar; 1 1/2 tsp cinnamon

Description

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

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

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Instructions

Preheat the oven to 350F and fill a muffin tin with 12 paper liners.
Combine the all purpose flour, almond flour, baking powder, baking soda, salt, and spices and set aside.
Mix together the pumpkin, coconut oil, and sugar in a large bowl using a whisk or electric mixer.
When well combined, mix in the eggs and vanilla.
Mix in the dry ingredients until you reach a smooth batter.
Fill the liners 3/4 of the way full. The recipe makes exactly 12 muffins so don’t leave any batter behind.
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.
Let them cool for a few minutes in the tin then transfer the muffins to a cooling rack.
Mix together the cinnamon sugar coating.
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.
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.
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

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

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Baking
Cuisine: American

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