Gluten-Free Pumpkin Muffins
Delicious and healthy, gluten-free pumpkin muffins are sure to satisfy all of your fall cravings! They are easy and quick to make for any occasion.
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Servings: 12 muffins
Calories: 226kcal
Ingredients
- 1 1/4 cups pumpkin puree not pumpkin pie filling
- 1/3 cup milk dairy or non-dairy
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3 1/2 cups oat flour if you need the muffins to be gluten free, use gluten-free oat flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup chocolate chips if you need the muffins to be dairy free, use dairy-free chocolate chips
- 1 1/4 cups cranberries
Instructions
- Preheat your oven to 350 degrees.
- Grease a 12 cup muffin pan or line with baking cups.
- In a large mixing bowl, whisk the pumpkin puree, milk, coconut sugar, vanilla, and eggs.
- In a separate bowl, mix the dry ingredients: oat flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Then add the dry ingredients to the wet ingredients and mix to combine.
- Fold in the chocolate chips and cranberries.
- Evenly divide the batter between the muffin cups.
- Bake at 350 degrees for 25 - 30 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean.
- Cool for about 10 minutes before removing from the pan. Enjoy!
Nutrition
Serving: 1muffin | Calories: 226kcal | Carbohydrates: 37g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 275mg | Fiber: 4g | Sugar: 14g
