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–+ servings
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gluten-free pumpkin muffins stacked on one another

Tall & Moist Gluten-Free Pumpkin Muffins

Soft and fluffy gluten-free pumpkin muffins with a crisp cinnamon sugar top! Easy to make, no mixer needed. Perfectly tender with warm spices and a tall, lofty rise.
Author: Amanda Paa
Yield: 6 or 7 muffins
Prep Time :15 minutes
Cook Time :22 minutes
Resting Time :30 minutes

Ingredients

  • 110 grams Bobs Red Mill Gluten-Free 1-1 Flour in blue bag
  • 30 grams oat flour
  • 90 grams cane sugar
  • 35 grams light brown sugar
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg at room temperature
  • 245 (1 cup) grams pumpkin puree
  • 3 tablespoons melted butter, cooled
  • 2 tablespoons sunflower oil (canola or grapeseed works too)
  • 1 1/4 teaspoons vanilla extract

Topping

  • 2 tablespoons sugar + 1/2 teaspoon cinnamon

Instructions 

  • Whisk flours, sugars, salt, spices, baking soda, and baking powder together in medium sized bowl. Then whisk egg, pumpkin, butter, oil, and vanilla together in a medium bowl.
  • Make a well in the dry ingredients and pour the wet into the middle, then stir, scraping bottom of bowl, with spatula to combine, until no streaks left. A few small lumps are okay.
  • Let batter sit, covered on counter for 30 minutes to an hour. While batter is resting, preheat oven to 400 degrees F.
  • Place muffin liners in 12 cup muffin pan, leaving one open hole between muffin liners, or you can liberally grease cups and top of pan. You want to leave the cup next to a muffin cup you fill empty so that it has some room for the muffin to rise. Fill batter to just about top of each muffin cup, you should get 6-7 muffins. (The batter may be thicker than you are used to for muffins, and that is okay, its intentional.)
  • Mix cinnamon sugar topping in a small bowl and use a spoon to place a scant two teaspoons of cinnamon sugar on top of each muffin (do not skimp on this). Bake at 400 degrees F for 21-23 minutes, until toothpick inserted into middle of muffin comes out with no wet batter, a few moist crumbs is good.
  • Let cool on a cooling rack in the muffin tin for 10 minutes, then remove muffins and let fully cool.