Incredibly moist and packed with flavour, these gluten-free pumpkin muffins are perfect for fall. They are spiced using a pumpkin spice blend and just the right amount of sweetness.
A quick and easy gluten-free pumpkin muffin recipe. Super moist and airy. Pumpkin season is my favourite time of the year. Is it your favourite too?
Fill your kitchen with the scent of fall spices when you bake these gluten-free muffins. An easy pumpkin muffin recipe that everyone will love!
INGREDIENTS NEEDED TO MAKE THESE MUFFINS:
- Eggs
- Canola Oil or Melted Coconut Oil
- Swerve Brown Sugar
- Monkfruit Sweetener
- Canned Pumpkin
- Buttermilk
- Baking Soda
- Gluten-Free Baking Powder
- Pumpkin Spice Blend
- Ground Nutmeg
- Gluten-Free Flour Blend
- Raw Crushed Walnuts or Pecans
- Optional- Gluten-Free Chocolate Chips
Gluten-free pumpkin muffins that would be wonderful for breakfast, lunch or an after dinner treat. If you are a fan of pumpkin spice, then you must try this easy to make gluten-free muffin recipe.
Other pumpkin recipes on the blog are pumpkin sheet cake, pumpkin cream cheese muffins/cupcakes, pumpkin cake, keto pumpkin roll, pumpkin Alfredo and many more. When it comes to fall flavours these gluten-free pumpkin muffins do not get much better.
The muffins are lightly sweetened with Swerve brown sugar and monk fruit. While I love to bake I also want to cut back on the amount of sugar in my baking. No one will know you’ve cut back on the sugar in these muffins. They are that good!
HOW TO MAKE THESE PUMPKIN MUFFINS:
- Preheat oven to 350 degrees.
- Line a 12 cup muffin pan with paper liners.
- In a medium bowl add the eggs, oil, canned pumpkin and sweeteners and mix on low speed until smooth.
- Add the gluten-free baking powder, baking soda and spices and mix on low speed.
- Add the gluten-free flour and mix on low.
- Add the buttermilk and mix on low speed. Increase speed to medium and beat until batter is smooth.
- Fold in chopped walnuts or pecans.
- Use an ice cream scoop to drop batter into each muffin cup.
- Top each muffin with chopped pecans or walnuts.
- Bake in oven for 25-28 minutes.
- Remove and cool.
This muffin recipe is a family favourite and I hope it becomes a favourite in your home also. Everyone will love the warm pumpkin spice flavours.
Gluten-free pumpkin muffins that are easy to make and would be a great to-go breakfast also. So delicious, you do not even need a frosting on top. I promise you!
BENEFITS OF PUMPKIN:
- -Pumpkin keeps eyesight sharp due to the high % of Vitamin A
- -Pumpkins are low-calorie and high in fibre.
- -Pumpkins are high in antioxidant beta-carotene
- -Pumpkins are high in potassium, higher than bananas
HERE ARE MORE PUMPKIN RECIPES:
- Vegan Pumpkin Magic Bars
- Pumpkin Sheet Cake
- Keto Pumpkin Roll
- Paleo Pumpkin Muffins
- Pumpkin Chocolate Chip Cookies
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HAVE ANY GLUTEN-FREE QUESTIONS? Send me a DM if you have any questions regarding gluten-free baking or cooking. I would love to help.
Gluten-Free Pumpkin Muffins
Equipment
- 1 spatula
Ingredients
- 2 large eggs
- 1/2 cup canola oil or melted coconut oil
- 1/2 cup Swerve brown sugar
- 1/4 cup monkfruit sweetener
- 1 1/2 cup canned pumpkin
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 cup buttermilk
- 2 tsp pumpkin spice
- 1/4 tsp nutmeg
- 1 3/4 cup gluten-free flour blend
- 1/3 cup Raw crushed walnuts or pecans
- 1/4 cup Gluten-free chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line a 12 cup muffin tin with paper liners.
- In a medium bowl add the egg, oil, pumpkin and sweeteners and mix on low speed with a hand mixer.
- Add the baking powder, baking soda and spices and mix on low speed.
- Add the gluten-free flour and mix on low speed. Increase speed to medium and beat until batter is smooth.
- Use an ice cream scoop to drop batter into lined cups.
- Sprinkle a bit of walnuts or pecans over batter.
- Bake in oven for 25-28 minutes.
- Remove and cool.
