Tender, sweetly spiced, & perfectly portable, these Gluten-Free Pumpkin Muffins are my new favorite grab-and-go snack. They're made with just a handful of easy-to-find ingredients and take less than 15 minutes of prep time!
½cup115g unsalted butter, softened to room temperature
¾cupor 165g packed brown sugar (light or dark)
⅔cupor 145g granulated sugar
2large eggs
⅓cupor 79 ml plain Greek yogurt (2% or full-fat) or sour cream
1, 15oz.can425g pure pumpkin puree
1teaspoonor 5ml pure vanilla extract
2 ½cupsor 312g 1-to-1 gluten-free flour blend (I prefer King Arthur's flour measure-for-measure)
1teaspoonor 6g baking soda
¼teaspoonor 1.25g salt
1teaspoonor 2g ground cinnamon
2teaspoons4g pumpkin pie spice blend
Optional: 1 cup170g chocolate chips or mini chocolate chips (Enjoy life chocolate chips, if allergen-free or dairy free)
Instructions
Preheat the oven to 350 degrees and prepare a cupcake pan with cupcake liners or spray with non-stick spray.
In a mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream the unsalted butter, brown sugar, and sugar together until combined.
Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
Mix in the Greek yogurt or sour cream, pumpkin puree, and vanilla extract. Scrape down the sides of the bowl as needed. Note: the batter may look curdled at this point, but it's okay.
In a small mixing bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and pumpkin pie spice until combined.
Slowly mix the flour into the batter, just until the streaks of flour disappear.
Mix in the mini chocolate chips, if using.
Scoop ½ cup portions of the batter into the prepared muffin pan. Bake for 23-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Notes
For best results, let the muffins fully cool before enjoying.
Muffins keep covered stored in an airtight container or wrapped in plastic wrap in the refrigerator for 3-4 days. It also can be frozen in a freezer-safe container for 2-3 months.
Other variations: you can also mix in ½ cup dried cranberries, pumpkin seeds, or chopped pecans in place of the chocolate chips (or in addition to just ½ cup of the chocolate chips).