Gluten-Free Pumpkin Muffins

These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and[ nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.]

Total Time:
1 hr 25 min
20 min
40 min
25 min

9 large muffins

  • 210 grams (1 1/2 cups) gluten-free all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 2 large eggs, at room temperature
  • 3/4 cup vegetable oil
  • 2 tablespoons whole-milk yogurt
  • Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.

  • Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.

  • In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.

  • Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.

  • Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.

  • Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.

  • Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

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