Pumpkin Muffins need to go on your Fall recipes to-make list.
Seriously, everything about these muffins are festive. The bright orange color of the batter, the wafting aroma of cinnamon, cloves, nutmeg, vanilla, and pumpkin as they bake, and the way they taste like the essence of autumn.
These muffins have a super soft, fluffy crumb. I leave half the batch as-is, and then top the other half with a homemade cream cheese drizzle. Eat for breakfast, for snack, or for dessert. And try and not do all three in the same day.
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What Makes Pumpkin Muffins so Good?
- High quality gluten free all purpose flour containing xanthan gum. I prefer to use Bob's Red Mill GF 1:1 (the blue bag) or King Arthur's GF Measure for Measure.
- A mixture of granulated sugar and light brown sugar. Double the deliciousness.
- Ground Cinnamon.
- Ground Cloves.
- Ground Nutmeg.
- Pure Vanilla Extract. Adds a touch of comfort and warmth.
- Pumpkin Puree. I use the Thrive Market Organic Pumpkin (Get 40% off your first order + sometimes a free gift.) *Be careful using other brands of organic pumpkin, as some are more watery. You may need to add a touch more flour if your brand of pumpkin is watery. I find the Thrive Market brand to be the perfect consistency for the best price.
- Vegetable oil. This makes the muffins super soft. Avoid using melted butter as well as coconut oil in this recipe, as both harden at room temperature (74-76 F).
How to Make Pumpkin Muffins:
- Preheat the oven to 375 F. Grease muffin tray, use paper liners, or use an un-greased silicone muffin tray.
- To a large mixing bowl; add flour, granulated sugar, light brown sugar, baking soda, salt, cinnamon, cloves, and nutmeg. Whisk until well-combined. Tip: You can store this seasonal dry mix in a jar in your pantry until ready for use, or even gift it!
- Add in pumpkin puree, oil, eggs, and vanilla extract. Stir until just combined.
- Spoon batter evenly into the muffin tray until the liners are about ¾ of the way full.
- Bake 22-28 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack.
- Allow to cool completely before storing in an airtight container at room temperature.
Notes:
I've also made these in a giant muffin tin (makes six) and it works out great! The batter rises perfectly and does not fall. (Pictures are of both the regular-sized muffins and giant bakery sized.)
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Pumpkin Muffins - Gluten Free Muffins with a Cream Cheese Drizzle
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Equipment
- reusable silicone cupcake liners optional
Ingredients
For the Pumpkin Muffins:
(Dry Ingredients)
- 1¾ cups high quality gluten-free all-purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 (the blue bag)
- ¾ cup granulated sugar or coconut sugar
- ½ cup light brown sugar packed
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
(Wet Ingredients)
- 15 oz. can pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F. Prepare a muffin tin with liners, grease with butter, or use silicone.
- Add dry ingredients to a large bowl and whisk until combined. Tip: Store this seasonal dry mix in a jar for later, or even gift it!1¾ cups high quality gluten-free all-purpose flour containing xanthan gum, ¾ cup granulated sugar, ½ cup light brown sugar, 1 teaspoon baking soda, 2 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt
- Add the wet ingredients to a medium bowl and stir until just combined.15 oz. can pumpkin puree, 2 large eggs, ½ cup vegetable oil, 1 teaspoon pure vanilla extract
- Spoon the batter into muffin cups, filling about ¾ full. Bake for 22 to 28 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Allow to cool completely before storing in an airtight container at room temperature. Best enjoyed within three days.
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