Pumpkin muffins are a family favorite! They are so popular that my kids act like I am feeding them cupcakes for breakfast when I make my Gluten-Free Pumpkin Muffins Recipe. And I am totally fine with that!
These gluten-free pumpkin muffins rise well and have a moist crumb. They can easily be made dairy-free without affecting the flavor.
Gluten-Free Pumpkin Muffins
Prep time
Cook time
Total time
Author: Alea
Recipe type: Breakfast
Serves: 24
Ingredients
- ¾ cup brown rice flour
- ½ cup oat flour (How to make Oat Flour)
- ½ cup tapioca flour
- ¼ cup potato starch
- 1 teaspoon guar gum
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- ½ cup milk (or rice milk)
- ⅓ cup safflower oil
- 1 cup pureed pumpkin
- ½ cup coconut palm sugar (or brown sugar)
- ½ teaspoon nutmeg
- ½ teaspoon ginger
Directions
- Stir the dry ingredients in a large bowl.
- Combine the wet ingredients ina small bowl.
- Add the wet mixture to the flour mixture.
- Mix everything together until it is just combined.
- Pour the mix into greased muffin cups.
- Bake at 400 degrees for 20 – 25 minutes, or until a toothpick inserted into the center comes out clean.
More Gluten-Free Pumpkin Recipes:
Gluten-Free Pumpkin Snickerdoodles
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