Pumpkin Spice Muffins (Gluten-Free Recipe)
This Pumpkin Spice Muffin Recipe is gluten-free and combines fresh pumpkin puree, milk, sugar, pumpkin spice and a few other simple ingredients to make the best tasting and most moist pumpkin muffins in 30 minutes or less!
Ingredients
- 1 ½ Cups Gluten-free flour you can also use regular flour if you wish
- ¾ Cup 100% Pumpkin Puree
- ½ Cup Milk
- ½ Cup Butter melted
- ½ Cup Sugar
- 2 Teaspoon Pumpkin Spice trust me and try my recipe
- 2 Teaspoon Baking powder
- 1 Teaspoon Xanthan gum if your flour mix doesn’t already include it
- 1 Teaspoon Vanilla extract
- 1 Teaspoon Salt
- 1 Egg
Coating
- ¼ cup butter melted
- ½ cup sugar
- 1 teaspoon cinnamon
Instructions
- Making these is super simple! I like to preheat my oven first to give it time to warm up while I make the muffin batter. Preheat your oven to Preheat oven to 350 degrees F.
- Next, lightly spray a muffin pan with cooking spray and set aside. You can also use muffin liners if you prefer.
- Place all ingredients for muffins (excluding coating ingredients) in one large bowl. Mix well to combine.
- Now, carefully spoon batter into your prepared muffin pan and fill each cup to approximately 2/3 full. You don’t want to overfill or you’ll have a mess in your oven!
- Bake for 16-19 minutes. I like to check mine at 12 minutes, put a toothpick or fork into them and ensure they are baking like they should.
- While muffins are baking, melt ¼ cup of butter in a shallow bowl for the coating.
- Combine the cinnamon and sugar in a separate small bowl.
- Once muffins have completed the baking process, submerge the top of the muffin into the melted butter. Immediately dip the top into the cinnamon sugar mixture and then roll the entire muffin in the mix to give the remainder surface area a light coating.
- If you’d rather skip the additional sugar, you can just skip that step but I truly love that little bit of added spice from the cinnamon and sugar!
- Continue this process until all muffins are coated and serve!
Notes
If you plan to make these ahead of time, you can place them in a freezer container and reheat for 10-20 seconds in the microwave to get them to a nice warm and soft consistency.
If you plan to freeze them, I suggest doing it BEFORE adding the sugar/cinnamon coating. I’ve found doing it after, makes them hard as a rock and we want those soft, muffins!
When ready to eat, simply remove from the freezer, re-heat in the microwave for 10-20 seconds (add more time if needed) and follow up with the last step of the coating.
I surely hope you enjoy these muffins as much as I do and if you do, come back and let me know!
NUTRITION
Serving: 1 | Calories: 195kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 289mg | Fiber: 1g | Sugar: 14g
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Did you try this recipe?Mention @simplisticallyliving or tag #simplisticallyliving!