Ingredients:

  • 2 cups (280g) gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup (150g) brown sugar, packed
  • 1 tbsp (12g) pumpkin pie spice
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 can (15 oz / 425g) pumpkin puree
  • 1/2 cup (120ml) neutral oil
  • 2 large (110g) eggs
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 425°F (218°C). Note: The high start is what creates the dome.
  2. In a medium bowl, whisk together the gluten-free flour, brown sugar, pumpkin pie spice, baking soda, and salt.
  3. In a large bowl, combine the pumpkin puree, oil, eggs, and vanilla. Whisk until the mixture is smooth and the oil is fully incorporated.
  4. Fold the dry ingredients into the wet mixture using a silicone spatula. Stir only until no streaks of flour remain. Note: Stop early to avoid a tough texture.
  5. Divide the batter evenly among 12 lined muffin tins.
  6. Bake at 425°F (218°C) for exactly 5 minutes. Note: This triggers the rapid rise.
  7. Without opening the oven door, immediately lower the temperature to 350°F (175°C).
  8. Bake for another 18-20 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Remove Pumpkin Muffins from the oven and cool in the pan for 5 minutes.
  10. Transfer them to a wire rack to cool completely.