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Gluten-Free Pumpkin Muffins with Roasted Seeds

These pumpkin muffins are soft and moist with a tender crumb, baked with pumpkin puree, cinnamon, and nutmeg. The muffins are topped with crunchy roasted pumpkin seeds, providing a contrasting texture and a visually appealing finish. Their rustic appearance and warm aroma make them an inviting fall treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups gluten-free all-purpose flour or certified gluten-free flour blend
  • 1 cup pumpkin puree unsweetened
  • 1/2 cup organic cane sugar
  • 1/4 cup extra virgin olive oil
  • 3 large eggs at room temperature
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup roasted pumpkin seeds for topping

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin or paper liners
  • Spatula
  • Toaster oven or oven

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the gluten-free flour, cinnamon, nutmeg, and baking soda until well combined and the mixture is evenly dispersed.
  3. In a separate bowl, beat the eggs with the sugar until the mixture is smooth and slightly frothy, about 1-2 minutes.
  4. Add the pumpkin puree, olive oil, and vanilla extract to the egg mixture, whisking until the batter is uniform and slightly thickened.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; the batter will be thick but moist.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
  7. Top each muffin with a few roasted pumpkin seeds, pressing them gently into the batter for a nice crunch.
  8. Bake the muffins in the preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  9. Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  10. Enjoy the muffins warm or at room temperature, with the crunchy seeds adding a delightful contrast to their tender crumb.

Notes

Store leftovers in an airtight container for up to 3 days. To enjoy a crunchier top, sprinkle more pumpkin seeds before baking.