top of page
  • Writer's pictureKatie

Gluten Free Pumpkin Muffins

The fluffiest pumpkin muffins you’ll find!! These muffins are so perfectly moist but not dense and they just taste delicious. They're always a big hit when I make them, all year long!

Gluten Free Pumpkin Muffins

1 cup canned pumpkin ( not pumpkin pie )

1/2 cup brown sugar

1/2 cup oil ( coconut or olive )

2 eggs

2 cups gluten free flour blend ( I like Bob's Red Mill 1-1 )

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons maple syrup

1/2 cup chocolate chips

Preheat the oven to 350°F. Grease or line a muffin tin. Mix the wet ingredients together well.

Gradually add the dry ingredients and mix until no lumps. Gently stir in the chocolate chips. Spoon the batter into the prepared muffin tin. Bake for 22-24 minutes.


bottom of page