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Gluten Free Pumpkin Muffins

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12

Ingredients

  • 1 3/4 cup gluten free flour I use Bob's Red Mill Cup 1 to 1 Baking Flour
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 1 egg
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1/2 cup chopped nuts or raisins-optional
  • 1/4 cup pumpkin seeds, optional

Instructions

  • Preheat oven to 400 degrees F. Grease or line muffin tins with paper liners, enough for 12 muffins.
  • In a large bowl stir flour, baking powder, cinnamon, nutmeg and salt together. Set aside.
  • In a medium bowl lightly beat egg with a whisk. Add sugar, pumpkin, milk and oil. Stir together until well blended.
  • Stir into flour mixture until well blended. Add in nuts/raisins if desired.
  • Using a large cookie scoop or a 1/4 C measure, scoop batter into muffin tins dividing evenly among the 12 muffins. If desired, scatter pumpkin seeds over top of each muffin.
  • Bake for 20-25 minutes.