Gluten Free Pumpkin Muffins

The last of the fresh pumpkin puree is in these fluffy muffins.  With school and work schedules getting hectic, I needed something that my guys can brag and go in the mornings (or afternoons).

This is perfect!

  • 1 3/4 cup all purpose gluten free flour (cup4cup)
  • 1 cup white granulated sugar
  • 1/2 cup dark brown sugar
  • 1 t. baking soda
  • 1/2 t. salt
  • 2 teaspoons cinnamon
  • 1/4 t. ground cloves
  • 1/4 t. ground nutmeg
  • 2 eggs
  • 15 oz. of pumpkin puree
  • 1/2 cup butter or margarine
  • 1 t. vanilla extract

Mix ingredients together.  Let sit about 20 minutes.  Ladle batter into muffin tins.

Bake at 375 degrees for about 20 minutes.

Let cool and enjoy!!



This recipe is adapted from Lovely Little Kitchen
This post is participating in a bloggy party @ The Charm of Home

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