Imagine biting into a warm, soft muffin that captures the essence of fall in every single crumb - without gluten! These snickerdoodle pumpkin muffins are about to revolutionize your breakfast and snack game, combining the cozy warmth of cinnamon, the rich sweetness of pumpkin, and a delightful gluten-free twist that will make your taste buds dance with joy. Whether you're gluten-sensitive, health-conscious, or simply a muffin enthusiast, this recipe is your ticket to a mouthwatering autumn experience that's both delicious and guilt-free!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten free all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium mixing bowl, whisk together the gluten free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a separate large bowl, mix the sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- In a small separate bowl, create a cinnamon-sugar topping by mixing 2 tablespoons of sugar with 1 teaspoon of ground cinnamon.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the cinnamon-sugar mixture over the top of each muffin batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy your gluten free snickerdoodle pumpkin muffins!
Tips
- Always use fresh, high-quality gluten-free flour to ensure the best texture and taste.
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until ingredients are combined.
- For extra moisture, ensure your pumpkin puree is at room temperature before mixing.
- Use a light hand when sprinkling the cinnamon-sugar topping to prevent it from sinking into the batter.
- Check muffins a couple minutes before the recommended baking time, as gluten-free baked goods can sometimes cook faster.
- Let muffins cool completely to allow the texture to set and flavors to develop fully.
- Store in an airtight container and consume within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg
