Fluffy One-Bowl Pumpkin Muffins (GF/DF, Bakery Style)
Tall, bakery-style gluten-free dairy-free pumpkin muffins made in one bowl with a perfect moist crumb.
Ingredients
- 1 cup pumpkin purée
- 2 large eggs
- 1/2 cup avocado oil or melted coconut oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free flour blend with xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips or chopped pecans optional
Instructions
- Preheat oven to 350°F. Line a muffin pan with 10–12 liners.
- In a large bowl, whisk together pumpkin, eggs, oil, sugar, maple, and vanilla until smooth.
- Add the dry ingredients: flour, baking powder, baking soda, spice, and salt. Stir until just combined.
- Fold in chocolate chips or nuts if using.
- Scoop into muffin liners, filling almost to the top for big bakery-style muffins.
- Bake 20–24 minutes, until tops spring back lightly and a toothpick comes out clean.
- Cool 10 minutes in the pan, then transfer to a rack.
Notes
Rachel’s Tip: These freeze well. Wrap individually and store in a zip-top bag. Great warmed with dairy-free cream cheese frosting.