Gluten Free Pumpkin Muffins |Cooking With Amanda

Pumpkin, pumpkin, pumpkin. I'm obsessed. I've already made Pumpkin Oatmeal Smoothies, two loaves of Pumpkin Chocolate Chip Bread, and several batches of these gluten free pumpkin muffins.

I used to have this rule where I wouldn't eat or make anything pumpkin before October 1. Weird, I know. But I just felt it was unfair to all the apples out there. Even weirder, I know.

That rule flew out the window when I had a Pumpkin Spice Latte as soon as I could. Oops. Since then, I've been all about the pumpkin. I've given the apples some love too. I did make a big batch of slow cooker apple butter. So there.

Not only did I break my ridiculous no-pumpkin rule, I broke it big-time. I've pretty much had pumpkin in some way, shape, or form every day since that PSL. I'm not sure why I even had that rule to begin with. I love pumpkin (clearly) so why not have it? Just not before September next time ;)

These gluten free pumpkin muffins were worth breaking the rules for. I mean, come on! That color! Those raisins! All the pumpkin spice! They're the epitome of pumpkin flavor in one delicious muffin.

If you're not a fan of raisins, you could always do chocolate chips or instead. Or even chocolate covered raisins. Hey now…

The great thing about pumpkin is that it really makes your baked goods so moist without having to add a ton of liquid. It's also readily available year round. So if you want to bust out the pumpkin muffins in April, you can. I just won't be joining you unless it was for these muffins. Then I just might have to go and break some more rules. The struggle is real, my friends. The struggle is real. Enjoy!

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Gluten Free Pumpkin Muffins Recipe

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Ingredients

2 eggs
1/4 cup vegetable oil
1 cup pumpkin puree
1/4 cup milk, regular or non-dairy
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose gluten free flour
1 teaspoon xanthan gum
1 cup coconut palm sugar
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1 cup raisins

Directions

Preheat oven to 400°F and spray a 12 cup muffin tin with non-stick spray (or line it with paper liners).
In a medium bowl, whisk together the eggs, oil, pumpkin puree, milk, and vanilla extract and set aside.
In a large bowl, whisk together the flour, xanthan gum, coconut palm sugar, salt, baking soda, allspice, and cinnamon. Stir in the raisins to coat with the flour.
Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop the batter into the 12 muffin cups, distributing it evenly.
Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack and store leftover muffins in an airtight container up to 3 days.