Fall is officially here and pumpkin season is in full swing. I created these delicious and moist pumpkin muffins using my favorite gluten-free flour blend by Bob's Red Mill. These muffins only require 9 simple ingredients and a few minutes to make. Enjoy!
Preheat oven to 350º F and line a muffin tin with 13 muffin liners. Set aside.
Combine flour, pumpkin spice, baking powder and salt in a bowl and whisk together. Set aside.
In a bowl attached to your standing mixing (paddle attachment), mix butter and brown sugar for 1 minute on medium speed until well combined, then add eggs, one at a time, until well incorporated. Add pumpkin puree and vanilla and continue to mix until all the ingredients are mixed together well.
Add the flour mixture gradually to the pumpkin mixture until well combined without overmixing.
Add the batter evenly into muffin pan. You will have enough for 13 muffins (a baker's dozen). Each cavity should be about 3/4 full.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 10 minutes before transferring them to a serving dish.
No cupcake liners: I highly recommend using cupcake liners to avoid the batter from sticking to the muffin tin. If you do not want to use liners, grease the muffin pan prior to adding your batter.Dairy-free: You can swap butter for dairy-free butter with no change in the recipe. Earth Balance makes dairy-free, vegan butter sticks that taste like butter but are made without dairy.Other flours: I have not tested this recipe with any other flour except for Bob's Red Mill's 1:1 gluten-free flour. Make sure the flour blend you use is marketed as a 1:1, cup for cup, or measure by measure flour, and that it contains xanthan or guar gum. If it doesn't, add about 1 tsp of it to your flour mixture before baking.Pumpkin spice: I like using a store-bought blend of pumpkin pie spices, but you could also combine the following to make your own spice blend: