Easy Gluten Free Pumpkin Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and moist gluten-free pumpkin muffins bursting with warm fall spices like cinnamon. Sweetened with sugar and enriched with applesauce and oil, these tender muffins come together quickly. Perfect for autumn breakfasts or snacks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1-1/2 cups gluten free baking flour blend WITH binder (see notes)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup pumpkin puree (not pumpkin pie filling, Libby’s recommended)
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil or canola oil
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- turbinado sugar (for topping, optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 161mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 73mg
- Calcium
- 10mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.