Healthy, gluten-free pumpkin muffins are a soft, tender muffin made with healthier swaps, like less oil and less sugar for a light, healthy muffin perfect for fall! free from: wheat/ gluten, soy, dairy, fish, shellfish, peanuts, tree nuts
Course: Breakfast, Snack
Author: Lindsey Janeiro, RDN, LDN
1/4cupavocado oil(or other neutral oil)
1.5cupsgluten-free measure-for-measure flour(I used King Arthur brand)
1tsppumpkin pie spice
Optional Mix-In Ingredients:
1/2cupdried fruit (like raisins or dried cranberries)
1/2cupseeds or chopped nuts
1/2cupany combination of the above
cinnamon to sprinkle on top
Preheat oven to 350F. Prepare a muffin tin by lightly coating each tin with non-stick spray.
Whisk together wet ingredients in a large bowl. Stir in dry ingredients and any optional mix-in ingredients.
Scoop batter into prepared muffin tins. Sprinkle tops with cinnamon, or top with a tablespoon of any toppings (i.e. chocolate chips or pumpkin seeds).
Bake for 18-20 minutes, or until an inserted toothpick comes out clean. Let cool for a few minutes, or until muffins are cool enough to handle, and transfer to a wire baking sheet.
Muffins keep at room temperature up to 3 days, in the fridge up to 5-6 days, and in the freezer up to 3 months. To thaw, thaw overnight on the counter or in the microwave for 30 seconds.