Gluten Free Pumpkin Muffins
These gluten free pumpkin muffins have the best texture and flavor! They’re easy to make, and they’re the perfect fall snack.
Servings 12
Calories 236kcal
Cost $.54 per muffin
Equipment
Ingredients
- 2 cups gluten free flour
- 2 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 eggs
- 2/3 cup organic sugar
- 1/3 cup avocado oil or melted coconut oil
- 1/4 cup oat milk
- 1 1/3 cups pumpkin puree
- 2/3 cup chocolate chips optional
Instructions
- Preheat the oven to 375 degrees and grease a muffin tin. Use cupcake liners if desired.
- In a medium bowl, mix together the gluten-free flour, baking soda, salt, cinnamon, and ginger. Sift or whisk the flour mixture to combine evenly.
- In a large bowl, stir together the eggs, sugar, oil, oat milk, and pumpkin puree. Add the dry ingredients, and stir to just combine. Stir in the chocolate chips.
- Divide the batter into 12 muffins in the prepared muffin tin. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan onto a wire rack to cool completely. Store in an airtight container for up to 3 days, or freeze for later.
Nutrition
Calories: 236kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 397mg | Potassium: 71mg | Fiber: 3g | Sugar: 19g | Vitamin A: 4310IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
