Ingredients
- 113 g unsalted butter, softened
- 198 g granulated sugar
- 2 large eggs
- 2 tsp baking powder
- 0.5 tsp salt
- 1 tsp vanilla extract
- 240 g gluten-free 1:1 flour
- 0.66 cup pumpkin puree
- 1 tsp pumpkin spice
- 1 cup powdered sugar for maple drizzle
- 1-2 tbsp maple syrup
- 1-2 tbsp milk as needed to thin icing
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with baking cups.
- In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy.113 g unsalted butter, softened, 198 g granulated sugar
- Beat in eggs one at a time, then add baking powder, salt, and vanilla. Mix until smooth.2 large eggs, 2 tsp baking powder, 0.5 tsp salt, 1 tsp vanilla extract
- Add the gluten-free flour and pumpkin puree, mixing gently until just combined. Do not overmix.240 g gluten-free 1:1 flour, 0.66 cup pumpkin puree
- Stir in pumpkin spice until evenly distributed.1 tsp pumpkin spice
- Scoop batter into the muffin tin, filling each cup about 3/4 full.
- Bake 25–30 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Whisk powdered sugar, maple syrup, and milk until smooth and pourable.1 cup powdered sugar, 1-2 tbsp maple syrup, 1-2 tbsp milk
- Let muffins cool slightly, then drizzle with maple icing before serving.
Nutrition
Notes
For extra maple flavor, replace 1 tbsp of the milk with additional maple syrup. Store muffins airtight for 3 days or freeze for up to 2 months.