Perfect Pumpkin Muffins
Prep time
Cook time
Total time
A perfect classic pumpkin muffin recipe. The muffins are moist, have a great consistency and just the right flavor- not too sweet, not overly spiced. Recipe doubles well, muffins freeze well and you can make with or without nuts, raisins or chocolate chips.
Author: Healthy Gluten-Free Family
Recipe type: Breakfast, Snacks, Muffins
Cuisine: Gluten-Free, Dairy-Free optional, Nut-Free optional
Serves: 12 muffins
Ingredients
- ⅓ cup butter or dairyfree alternative (we have baked these with Earth Balance soy free sticks)
- 1 c sugar
- 2 eggs
- ½ 15 oz can pure pumpkin
- ⅓ cup water
- 1⅔ cup all purpose Flour with xanthum gum (I use GFJules -- affiliate link)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon Cinnamon
- ½ teaspoon ground cloves
- ⅓ cup chopped walnuts (optional but we always add them)
- ⅓ cup raisins (optional)
- ⅓ cup chocolate chips (optional)
Instructions
- Preheat oven to 350 and line 12 muffin tins with baking cups.
- In a large bowl, cream butter and sugar until fluffy.
- Stir in eggs, pumpkin and water.
- In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
- Add dry ingredients to wet & mix well.
- Stir in nuts, raisins and/or chocolate chips if using.
- Pour into muffin tins.
- Bake 30-35 minutes or until wooden pick inserted into center comes out clean. TIP: check muffins at 30 minutes and lightly cover with foil if you feel the tops are cooking too much. If you cover with foil, leave in an extra 10 minutes to make sure center cooks well.
These are a staple in our home! We add about a half of a cup of ground flax and they are great for GI regularity for my 4 year old with celiac and my 1 year old as well! We do the same thing with the pumpkin donut recipe. A pumpkin muffin or donut a day keeps the doctor away in our house!
Karen, your site was one of the first places I visited when my son was diagnosed with celiac last year. I remember reading about your family’s journey and you have truly been a big part of how I’ve approached this diagnosis and change in our family. When I read about your commitment to help your son be comfortable and self sufficient surrounding food I knew that I wanted the same thing for my sweet boy. Little did I know that I would be diagnosed with celiac just a few months later as well. You have given me confidence to approach this gluten free life with joy and positivity. That’s amazing 🤗
Your recipes and tips/tricks have been instrumental in our transition to a healthy gluten free home. I feel like I owe you more than a thank you comment on this recipe but had to share this somewhere!
What you do every day reaches and impacts people you may not even know about! I am so grateful for you! Thank you from the bottom of my heart for all that you do ❤️
Oh my goodness Bekah! You just brought tears to my eyes! Thank you so much for your sweet words. I so happy that sharing our story and recipes has had such am impact on you and your family. I really appreciate your support 🙂
This recipe is fantastic! Love the addition of walnuts and raisins. Even my non celiac husband loved them 🙂
Thank you! That’s awesome that everyone loves it! It is a family recipe that people really can’t taste the difference between the original and gluten-free version.