Gluten-Free Pumpkin Muffins

5 from 4 votes

These muffins are moist, tender, and infused with just the right balance of pumpkin spice, vanilla and real pumpkin (in the form of puree).

Course Breakfast, Snacks

Keyword gluten-free, dairy optional

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 536kcal

Author Heather Dessinger, FDN-P

1 cup fresh or canned pumpkin puree
½ cup maple syrup
3 large eggs
¼ cup butter or coconut oil if dairy-free (plus a little more for oiling your hands if desired)
1 tsp vanilla extract (here's how to make it)

Preheat your oven to 350F.
Combine the dry ingredients in a large bowl.
Combine wet ingredients in a smaller mixing bowl. Whisk to combine and then pour the liquid into the bowl with dry ingredients.
Stir everything together. If you’re using any optional mix-ins, add 1/2 cup to the batter and stir again. (Set 1/4 cup aside to sprinkle on top.)
Add approximately 1/3 cup to each lined muffin cup. I lightly oil my hands and smooth the tops a little because it makes the muffins prettier, but that’s totally optional. If you’re using optional mix-ins, sprinkle the remaining 1/4 cup over the top of the muffins.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Allow muffins to cool until they are just barely warm (or room temperature) before serving.

Nutrition data is just an estimate. Values are calculated based on the use of butter (not coconut oil).