Gluten-Free Pumpkin Muffins Recipe

Ingredients

• 1 ¾ cups gluten-free all-purpose flour with xanthan gum
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 2 large eggs
• ⅔ cup packed dark brown sugar
• ½ cup sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 ¼ cups canned pumpkin puree

Steps

1. 1

   Preheat oven to 350°F (175°C). Line a muffin pan with 12 paper liners or lightly grease it.

2. 2

   In a large bowl, whisk together gluten-free all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ground ginger.

3. 3

   In a separate bowl, whisk together the eggs, brown sugar, sugar, oil, and vanilla extract.

4. 4

   Whisk the pumpkin puree into the wet ingredients.

5. 5

   Gradually add wet ingredients to dry ingredients, mixing until combined.

6. 6

   Divide batter evenly into muffin cups, filling each almost full.

7. 7

   Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

8. 8

   Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.