Gluten Free Pumpkin Muffins

5 from 28 votes

These gluten free muffins are moist, tender, and loaded with classic pumpkin spice flavor.

Prep Time5

Cook Time27

Course: Appetizer, Breakfast, Dessert

Cuisine: American

Keyword: gluten free muffins, gluten free pumpkin, gluten free pumpkin muffins, pumpkin, pumpkin muffins, pumpkin spice muffins

Servings:

Calories: 274kcal

Preheat the oven to 375 degrees and line a 12-count muffin tin with cupcake liners.
Whisk the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl.
In a large bowl, use a rubber spatula to mix the melted butter and pumpkin puree until blended.
Add the brown sugar and white sugar and mix again.
Finally, add the vanilla bean paste and eggs and mix again until combiend.
Add the dry ingredients to the wet ingredients and mix until there are no clumps.
Evenly divide the batter between the 12 cupcake liners in the prepared muffin tin.
Bake the muffins for 23 to 27 minutes until a toothpick inserted into the center comes out clean.
Cool the muffins in the pan for 10 minutes, then transfer them to a wire cooling rack to continue cooling.
Mix the brown sugar and cinnamon in a small bowl. Then, use a pastry brush to brush melted butter onto the tops of the muffins and sprinkle them with the cinnamon sugar mixture. Enjoy!

Storage

Store at room temperature for up to 4 days in an airtight container.
Freeze for up to 3 months wrapped in plastic wrap and stored in an airtight, freezer-safe container or heavy-duty freezer bag.
Bring the muffins to room temperature before serving.

Tips

Mix your muffin batter until just combined. Overmixing creates tough, dense muffins.
For the highest crown, let your muffin batter rest for about 10 minutes before baking the muffins.
To ensure your muffins aren't soggy, drain any liquid from the pumpkin puree.