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Gluten-Free Pumpkin Muffins: Enjoy the Perfect Bakery Dome!

Gluten-Free Pumpkin Muffins — Gluten-Free Pumpkin Muffins With a Real Bakery Dome
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Delicious gluten-free pumpkin muffins that feature a perfect bakery dome, ideal for a cozy breakfast or snack.

Ingredients

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  • 1 ½ cups gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • ¾ cup sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the pumpkin puree, sugar, vegetable oil, and eggs until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. If using, fold in the chopped walnuts.
  6. Fill each muffin cup about ¾ full with the batter.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, use a gluten-free flour blend that contains xanthan gum.
  • These muffins can be stored in an airtight container for up to 3 days.
  • Feel free to add chocolate chips or dried fruit for extra flavor.

Nutrition

Find it online: https://howeats.com/gluten-free-pumpkin-muffins-bakery-dome-recipe/