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Gluten Free Pumpkin Muffins Recipe

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★★★★★

4.1 from 54 reviews

Delicious and moist gluten-free pumpkin muffins perfect for a fall treat or anytime you crave a cozy, spiced baked good. These muffins are made with pure pumpkin puree, warm spices, and studded with chocolate chips, topped with a crumbly streusel for added texture and sweetness.

Ingredients

Scale

Wet Ingredients

  • 2 large eggs
  • 6 tablespoons melted butter or coconut oil
  • 1 1/2 cups pure pumpkin puree
  • 2/3 cup white sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

Dry Ingredients

  • 1 3/4 cups gluten free all-purpose baking flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 3/4 teaspoons pumpkin pie spice

Additional Ingredients

  • 1/2 cup chocolate chips

Streusel Topping

  • 4 tablespoons brown sugar
  • 4 tablespoons gluten free all-purpose flour
  • 2 tablespoons butter or coconut oil (softened)
  • 1/4 teaspoon pumpkin pie spice

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with 12 muffin liners and set aside.
  2. Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs, melted butter or coconut oil, pumpkin puree, white sugar, brown sugar, vanilla extract, and apple cider vinegar until the mixture is smooth and well combined.
  3. Whisk Dry Ingredients: In a separate bowl, whisk together the gluten free all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Use a spoon to level the flour when measuring to ensure accuracy.
  4. Add Chocolate Chips: Fold the chocolate chips into the batter gently to distribute evenly without overmixing.
  5. Scoop Batter: Spoon the batter into the prepared muffin tin, filling each cup to the top for nice rounded muffin tops.
  6. Make Streusel Topping: In a small bowl, mix the brown sugar, gluten free flour, and pumpkin pie spice. Cut in the softened butter or coconut oil with a fork until the mixture becomes crumbly and resembles coarse crumbs.
  7. Add Streusel and Bake: Sprinkle the streusel mixture evenly over the tops of the muffin batter. Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool Muffins: Allow the muffins to cool in the tin for about 15 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

  • Make sure to use gluten free all-purpose flour that contains xanthan gum or add it separately to help with structure.
  • For dairy-free option, substitute butter with coconut oil and use dairy-free chocolate chips.
  • Do not overmix the batter to avoid dense muffins; stir just until combined.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • You can omit chocolate chips for a more traditional pumpkin muffin or substitute with nuts if desired.

Keywords: pumpkin muffins, gluten free muffins, fall recipes, pumpkin spice, chocolate chip muffins, gluten free baking

Find it online: https://foodiecara.com/gluten-free-pumpkin-muffins-recipe/