Gluten Free Pumpkin Snickerdoodle Muffins

Easy Gluten – Free Pumpkin Snickerdoodle Muffins

Leaves are already changing colors up here in North Idaho. Fall is in full effect. What better way to kick off the season then with a pumpkin treat. These easy gluten – free pumpkin snickerdoodle muffins are super tender and moist. I had so much fun dipping the tops in the cinnamon and sugar topping. It was so satisfying… haha! This one bowl recipe is also  dairy – free. I used grapeseed oil for the fat. I love grapeseed oil and use it for a lot of my recipes. It’s virtually flavorless and contains omega 6 and omega 3 fatty acids. You don’t have to buy the most expensive brand. I love using Pompeian brand.

Whipping up these beautiful Pumpkin Muffins 

These Gluten Free Pumpkin Snickerdoodle Muffins are the easiest pumpkin muffins to whip up for a breakfast or snack.

First you want to make sure you preheat your oven and line your muffin tin with liners. Next you will combine your flour, soda, salt, and spices in a medium bowl and set aside. In a large bowl cream together butter, sugars, and eggs for approximately one minute until it’s fluffy, light, and creamy. Next add in your apple cider vinegar, pumpkin pie mix, milk, and oil. Mix completely in. Once wet ingredients are fully mixed together slowly add in your dry ingredients. Mix until combined ( don’t over mix ). Using a medium cookie scoop, scoop batter into lined cupcake tins. Bake for 20 to 23 minutes. Check with toothpick when done.

While the muffins are cooking, mix your cinnamon and sugar together for the topping. Once muffins are done cooking, brush each muffin top with melted dairy free butter and dip the tops of the muffins in the cinnamon and sugar mix. Let muffins cool completely.

If your looking for more delicious fall delights be sure to check out these FLOURLESS PUMPKIN CHOCOLATE FLAX MUFFINS . Another wonderful recipe is these GLUTEN – FREE MINI GINGER PUMPKIN PIES . 

Ingredients List For Gluten Free Pumpkin Muffins

1. Bobs Red Mill Gluten Free 1 to 1 Flour
2. baking soda
3. salt
4. cinnamon
5. pumpkin pie spice
6. ginger spice
7. organic cane sugar
8. brown sugar
9. Grapeseed Oil
10. Canned Pumpkin Pie mix
11. eggs
12. Silk Unsweetened Cashew Milk
13. apple cider vinegar

Whipping up these beautiful Pumpkin Muffins 

These Pumpkin Snickerdoodle Muffins are the easiest pumpkin muffins to whip up for a breakfast or snack.

First you want to make sure you preheat your oven and line your muffin tin with liners. Next you will combine your flour, soda, salt, and spices in a medium bowl and set aside. In a large bowl cream together butter, sugars, and eggs for approximately one minute until it’s fluffy, light, and creamy. Next add in your apple cider vinegar, pumpkin pie mix, milk, and oil. Mix completely in. Once wet ingredients are fully mixed together slowly add in your dry ingredients. Mix until combined ( don’t over mix ). Using a medium cookie scoop, scoop batter into lined cupcake tins. Bake for 20 to 23 minutes. Check with toothpick when done.

While the muffins are cooking, mix your cinnamon and sugar together for the topping. Once muffins are done cooking, brush each muffin top with melted dairy free butter and dip the tops of the muffins in the cinnamon and sugar mix. Let muffins cool completely.

Gluten Free Pumpkin Snickerdoodle Muffins

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5 from 6 reviews

• Author: Natalie Way
• Total Time: 0 hours
• Yield: 12 1x
• Diet: Gluten Free

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Description

Fall is in full effect. What better way to kick off the season then with a pumpkin treat. These easy gluten – free pumpkin snickerdoodle muffins are super tender and moist. The perfect sweet mix of a pumpkin muffin and a snickerdoodle cookie. The best pumpkin fall treat!

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Ingredients

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Ingredients List For Gluten Free Pumpkin Snickerdoodle Muffins

• 1 3/4 cups – Bobs Red Mill Gluten Free 1 to 1 Flour
• 1/2 tsp – baking soda
• pinch – salt
• 1 tsp – cinnamon
• 1/2 tsp – pumpkin pie spice
• 1/2 tsp – ginger spice
• 1/2 tsp – vanilla extract
• 3/4 cup – organic cane sugar
• 1/4 cup – brown sugar
• 1/3 cup – Grapeseed Oil
• 3/4 cup – Canned Pumpkin Pie mix (not puree)
• 2 – cage free eggs
• 1/4 cup – Silk Unsweetened Cashew Milk
• 1 1/2 tsp – apple cider vinegar

Topping

• 1/4 cup – Sugar
• 1 1/2 tsp – cinnamon

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Instructions

• Preheat oven to 350 degrees Line cupcake tin with cupcake liners.
• In a medium bowl mix together your flour, baking soda, salt, and spices. Set aside
• In a large bowl cream your eggs, vanilla, and sugars for about 1 minute until light, creamy, and fluffy.
• Next add in your apple cider vinegar, pumpkin pie mix, milk, and oil. Mix completely in. Wear an apron things get messy 😉
• Once wet ingredients are fully mixed together slowly add in your dry ingredients. Mix until combined ( don’t over mix ).
• Using a medium cookie scoop, scoop batter into lined cupcake tins.
• Bake for 20 to 23 minutes. Check with toothpick when done.

Topping

• While muffins are cooking mix your cinnamon and sugar in a small bowl.
• Once muffins are done brush each muffin top with melted dairy free butter and dip the tops of the muffins in the cinnamon and sugar mix.
• Let muffins cool completely then enjoy!

• Cook Time: approx. 20 - 23 mins
• Category: desserts
• Method: bake
• Cuisine: american

If you enjoy this  pumpkin muffins recipe, you may also like this Gluten-Free Pumpkin Cheesecake Parfait

I hope you love this recipe as much as we do  Feel free to let us know what you think of these pumpkin muffins in the comments below, we would love to hear!

Make sure to check out all of our gluten free desserts

Happy Baking!