Gluten-Free Pumpkin Muffins
The easiest, best pumpkin muffins! So moist and perfect for fall and winter.
Servings: 15 Muffins
Calories: 191kcal
Equipment
Ingredients
Pumpkin Muffins:
- 1 (15-oz) can pumpkin puree
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tsp pure vanilla extract optional
- 2 cups gluten-free flour blend
- 1 cup raw cane sugar or coconut sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp sea salt
Streusel Topping:
- ⅓ cup gluten-free all-purpose flour
- 3 Tbsp sugar
- 2 Tbsp melted butter
- 1 Pinch sea salt
Instructions
- Preheat the oven to 350 degrees F and line a muffin tray with papers (note: this recipe makes 15 to 18 muffins depending on your size preference, so you’ll need to make two batches).
- Whisk the pureed pumpkin, eggs, melted butter, and pure vanilla extract together in a mixing bowl until well-combined.
- In a separate bowl, combine the flour, sugar, pumpkin pie spice, baking soda, and sea salt and stir until well-combined.
- Pour the flour mixture into the bowl with the wet pumpkin mixture and mix until a thick dough forms and everything is combined.
- In a small bowl, stir together the ingredients for the streusel topping.
- Fill the muffin holes with the muffin batter and top with streusel topping. Bake on the center rack of the preheated oven for 30 to 35 minutes, or until muffins are golden-brown on top and test clean. Allow muffins to cool at least 1 hour before unwrapping and eating.
- For an ultra delicious muffin, drizzle with honey when they are fresh out of the oven.
Notes
Nutrition Facts calculated without the streusel topping.
Nutrition
Serving: 1of 15 | Calories: 191kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Fiber: 1g | Sugar: 13g