Gluten-free Pumpkin Muffins (amazing texture!)
Servings 20
These gluten-free pumpkin muffins are the best I’ve ever had – gluten-free or not! They have the perfect texture and can easily be made dairy-free, or gluten-friendly.
Ingredients
For the batter:
- 2 cups (268 grams) Bob's Red Mill 1:1 Gluten-free Baking Flour see notes
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 4 teaspoons pumpkin pie spice see notes
- 1/2 teaspoon salt
- 2 large eggs 50 grams each out of shell, room temperature
- 1 cup (200 grams) brown sugar or coconut sugar
- 1/2 cup (100 grams) granulated sugar or more coconut sugar
- 1/4 cup (60 ml) maple syrup
- 3/4 cup (177 ml) oil see notes
- 15 ounces (425 grams) canned pumpkin puree
For the streusel:
- 1/2 cup (69 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour see notes
- 7 tablespoons (88 grams) brown sugar or coconut sugar
- 3 tablespoons + 1 teaspoon (47 grams) coconut oil melted
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C). Line two muffin pans with 20 paper or silicone liners. I used the parchment paper kind and they came out very easily.
- Prepare the streusel. Mix the streusel ingredients in a small bowl until well combined. Set aside.1/2 cup (69 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour, 7 tablespoons (88 grams) brown sugar, 3 tablespoons + 1 teaspoon (47 grams) coconut oil, 2 teaspoons cinnamon, 1/8 teaspoon salt
- Prepare the batter. In a large mixing bowl, mix together the dry ingredients (flour through salt).2 cups (268 grams) Bob's Red Mill 1:1 Gluten-free Baking Flour, 1 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, 4 teaspoons pumpkin pie spice, 1/2 teaspoon salt
- In another large bowl, mix together the eggs, and then add the rest of the ingredients (sugars through pumpkin puree). Stir until combined.2 large eggs, 1 cup (200 grams) brown sugar, 1/2 cup (100 grams) granulated sugar, 1/4 cup (60 ml) maple syrup, 3/4 cup (177 ml) oil, 15 ounces (425 grams) canned pumpkin puree
- Add the dry mixture to the wet mixture and mix just until combined (do not over mix!).
- Divide between the liners.
- Top each with 1 tablespoon (20 grams) streusel.
- Bake for 25 minutes or until a toothpick inserted in the side comes out clean. Remove from the oven and let the muffins cool in the pan for 5 minutes and then very carefully remove them to a wire rack to cool completely, about 1 hour. If you made them with olive oil, they may taste olive oily while still warm.
- Store in an airtight container for up to 3-4 days or refrigerate for 5-6 days or freeze for a few months. Note that if you use coconut oil, they get quite firm in the fridge. Just a few seconds in the microwave turns them fluffy again!
Notes
- For a non-GF version, you can use 2 cups (250 grams) of whole wheat or white whole wheat flour for the batter; use 1/2 cup (62 grams) of whole wheat or white whole wheat flour for the streusel.
- If you don't have pumpkin pie spice, you can use:
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- You can use olive oil; or refined coconut oil that's melted and still warm; or any other oil that you like.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 248kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 16mgSodium: 183mgPotassium: 83mgFiber: 2gSugar: 23gVitamin A: 3334IUVitamin C: 1mgCalcium: 49mgIron: 1mgNet Carbs: 34
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