Ingredients
- 1 cup pumpkin puree
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup brown sugar or maple syrup
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with papers or grease them lightly.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, mix the pumpkin puree, sugar (or maple syrup), eggs, oil, and vanilla extract until smooth.
- Fold the wet ingredients into the dry, mixing until just combined.
- Divide the batter evenly among the prepared muffin tins, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For added sweetness, sprinkle a mix of sugar and cinnamon on top before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free