Feast your eyes on the world’s BEST gluten free pumpkin muffins with coconut oil. And yes, you totally make these with all purpose flour too!
Yes folks, it’s another dang pumpkin post…
But, pumpkin, coconut oil, and fall spices turn your everyday pumpkin muffins into a GLORIOUS masterpiece!
Just trust….seriously trust in the GLORY of these muffins.
These luscious pillow-y bites are sweetened with brown sugar instead of granulated sugar, and replacing canola oil with coconut oil. The spice blend is the perfect blend of cinnamon, nutmeg, cloves, and allspice…..fall spice heaven!!
Why coconut oil?
Coconut oil adds a lovely flavor to these muffins and pairs nicely with the spices too!
Making this recipe couldn’t be simpler. Just two bowls, a whisk, and a muffin pan is all you need. Whenever I make muffins, I double the batch and freeze the rest for quick breakfast or snack options.
What type of gluten free flour do you use?
For these gluten free muffins, I used both Bob’s Red Mill 1 to 1 Gluten Free Flour and King Arthur Flour’s Gluten Free All Purpose Flour because they both have a clean flavor and add great texture to baked goods. Plus, the xanthan gum is already added for the extra convenience.
Can I use regular flour instead?
You can definitely make these muffins with all purpose flour so don’t let the GF title fool you! I would recommend sifting the all purpose flour to help lighten the muffin batter. If you are using gluten free flour you don’t need to sift the flour.
To get started, whisk together your gluten free (or traditional) flour blend with the baking powder, spices, salt, and set aside. In a separate bowl whisk the brown sugar and coconut oil until combined.
Whisk in the eggs, then add the dry ingredients in two batches.
Invert a large funnel over your mouth and eat the batter Scoop the batter into muffin papers and wait patiently for them to bake. Or, if you don’t have muffin papers you can also grease the pan with coconut oil and flour the muffin tins really well. The muffins will slide ride out when baked this way. NO sticking!
More Pumpkin recipes from Bessie Bakes
Pour yourself a cup of tea and sink your teeth into these tender, flavorful, lighter-than-air pumpkin goodies!
Bon Appetit Ya’ll,
Gluten Free Spiced Pumpkin Muffins | Coconut Oil
- 2 3/4 plus cups plus 2 Tbsp Gluten free flour blend with xanthan gum added 200 grams
- 2 tsp Baking Powder 8 grams
- 1 3/4 tsp Cinnamon 4 grams
- 1/2 tsp Cloves 1 gram
- 1 tsp Ground Nutmeg 1 gram
- 1 good pinch Ground Allspice omit if you don't have
- 1 tsp salt 2 grams
- 2 cups plus 4 tsp Brown Sugar 335 grams
- 3/4 cup plus 2 Tbsp Coconut oil 200 grams, soft but not melted
- 1 can Pure Canned Pumpkin 15oz., 425 grams
- 4 eggs 200 grams
- 1 tsp vanilla
Optional Muffin Topping
- Brown sugar enough to sprinkle over muffins before going in the oven
- ¼ cup Pecans chopped
- Preheat oven to 350 degrees.
- Whisk gluten free flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt together. Set aside.
- In another bowl, cream the brown sugar and coconut oil for about 1-2 minutes. Using a stand mixer or handheld mixer will help the sugar and oil to come together.
- Whisk in pumpkin and vanilla.
- Add eggs one at a time to the sugar and oil mixture.
- Whisk in the dry ingredients in two batches until combined.
- Scoop 24 equal amounts into a muffin pan or pans lined with muffin papers. An ice cream scoop works well. If you don't have muffin papers, you can oil and flour each muffins tin so the muffins won't stick.I use my muffin pan that makes 12 at a time. I use it twice. I like to make two batches and freeze half. The amount of muffins you make will also depend on how much batter you scoop into each muffin tin. You can also make 18 muffins by scooping a bit more into each muffin tin.
- For the optional topping:Sprinkle a bit of brown sugar and chopped pecans over each muffin once it's been scooped in the muffin pan.
- Bake for 22-24 minutes or until the top of the muffins just spring back to the touch.
- Let cool slightly before serving.