Gluten free muffin recipe with Libby’s pumpkin puree

All I need is one cool day to open a can of pumpkin and start cooking with comforting flavors like pumpkin spice. And this is THE BEST pumpkin muffin recipe.  Thank you Kathleen Ashmore, recipe developer!!!  My family loves these – plus they are gluten-free and no one knows any better! I think it’s because they’re not a super dense muffin like a lot of other gluten free options. They’re the perfect blend of fluffy texture and rich pumpkin flavor. With simple ingredients and a straightforward baking process, I’m sure this recipe will quickly become a family favorite.

Ingredients

To make these easy pumpkin muffins, you will need:

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• almond flour 
• gluten-free all-purpose baking flour – I tend to use the Bob’s Red Mill gluten free 1:1 flour.
• ground ginger
• ground cinnamon
• ground nutmeg
• kosher salt
• baking powder
• baking soda
• large eggs
• coconut sugar 
• pumpkin puree (pure pumpkin like libbys pumpkin, not pumpkin pie filling)
• neutral oil (like coconut oil or vegetable oil)
• Demerara sugar for sprinkling the muffin tops at the end.  You could also use brown sugar for the same effect.  

Instructions

Step-by-Step Baking Instructions

1. Preheat the Oven:

   Preheat your oven to 425 degrees F. Prepare a standard 12-cup muffin pan by spraying the cups with non-stick baking spray or by using muffin liners.

2. Mix Dry Ingredients:

   In a large mixing bowl or the bowl of a stand mixer, briefly whisk together all dry ingredients, including the almond flour, gluten-free all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, kosher salt, baking powder, and baking soda.

3. Combine Sugar and Wet Ingredients:

   Add the pumpkin puree, neutral oil, and coconut sugar to the dry ingredients. Mix to combine until no streaks of flour are visible. This will create a smooth pumpkin mixture.

4. Add Eggs:

   Add the large eggs to the mixture and whisk for 10 seconds more to combine.

5. Fill the Muffin Cups:

   Using an ice cream scoop, transfer the muffin batter evenly into the prepared muffin tin.

6. Top Each Muffin:

   Distribute Demerara sugar evenly over the top of each muffin for a delightful crunch.

7. Baking Time:

   Bake the muffins at 425 degrees F for 5 minutes, then turn the heat down to 350 degrees F and bake for an additional 15-20 minutes, until a cake tester comes out just clean.

8. Cooling:

   Cool the muffins in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips and Variations

• Mini Muffins:

  If you prefer mini muffins, simply adjust the baking time. Check for doneness after 10-12 minutes at 350 degrees F.

• Add-Ins:

  For an extra treat, consider adding chocolate chips or chopped walnuts to the muffin batter before baking.

• Toppings:

  A streusel topping or a cream cheese swirl can add an extra layer of flavor to these muffins. 

Storage

Store your muffins in an airtight container to keep them fresh. They can also be frozen for up to three months.

Seriously, these are the best pumpkin muffins.   Perfect for the fall season and are sure to become a family favorite. 

Nutrition

One muffin comes in at just under 189 calories, 27g Carb, 9g Fat, 4g Protein and 3g Fiber. For a muffin as delicious as this one, that is very macro balanced!