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Irresistible Gluten-Free Pumpkin Carrot Muffins in 35 Minutes

Gluten-Free Pumpkin Carrot Muffins
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Moist and flavorful gluten-free muffins made with pumpkin puree and shredded carrots. Perfect for a healthy snack or breakfast.

Ingredients

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  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/2 cup grated carrots (about 1 medium carrot)
  • 1/2 cup coconut oil, melted
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (or dairy-free alternative)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mix the pumpkin puree, grated carrots, melted coconut oil, brown sugar, eggs, vanilla extract, and milk until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  5. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can substitute coconut oil with melted butter or another neutral oil.
  • For added sweetness, fold in 1/4 cup of raisins or chopped nuts.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/gluten-free-pumpkin-carrot-muffins/