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.
  • Level: Easy
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 40 min
  • Yield: 9 large muffins
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Ingredients

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

Directions

  1. Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
  2. Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
  3. 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.
  4. 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.
  5. Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
  6. 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.
  7. Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

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