Are you looking for a delicious gluten-free pumpkin muffin recipe?
Well, good news! You’ve come to the right place. 😉 This wonderful recipe we have for you below, has been adapted from an awesome recipe created by Smitten Kitchen. We are big fans!
Also, did you know that eating pumpkin is good for the heart? Let’s keep that in mind as we enjoy these delicious gluten-free treats. 😉
Pumpkin is delicious any time of year! Enjoy this easy recipe, and comment below with what you think of it!
Homemade Pumpkin Muffins from Scratch!
Adapted from Smitten Kitchen
Makes 24 muffins and then some (we added additional into small bread loaf)
3 cups Pamela’s or Cup-for-Cup gluten-free all-purpose baking flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
2 teaspoon pumpkin pie spice
2 teaspoons cinnamon
2 15oz. canned solid-pack pumpkin cans (not pumpkin pie filling)
2/3 cup coconut oil, melted
4 large eggs
2 ½ cups granulated sugar
Pumpkin Muffin Streusel Topping (optional)
4 tablespoon butter
¼ – ½ cup brown sugar
1 teaspoon cinnamon
1 cup chopped pecans
¼ cup coconut flour
How to Make Our Gluten Free Pumpkin Muffins:
Heat oven to 350 degrees. Oil or spray two 12 standard-sized muffin cups.
Stir or whisk together flour, baking powder, baking soda, salt and spice in small/medium bowl.
In a larger bowl, whisk together pumpkin, oil, eggs and sugar. Add dry ingredients to wet and stir until just combined. Scoop batter into oiled muffin tins (each about 3/4 full).
Blend all streusel ingredients together until crumbly. Sprinkle over each muffin.
Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 10 minutes, then using a butter knife, gently scrap around the edges and transfer muffins from pan to plate. Enjoy!!
We hope you enjoyed this wonderful recipe! Please comment below if you used our recipe and tell us how these turned out for you.