these copycat libby's pumpkin muffins are perfect to have on your table thanksgiving morning or really any morning now that i think about it. not only are they DELICIOUS but good for you too.
main ingredients used in this recipe
why make these pumpkin muffins?
who doesn't love a little extra pumpkin in their life? especially to start their day with some pumpkin muffins.
whether it's thanksgiving morning or a random day during the week. these are going to be a crowd pleaser.
especially on thanksgiving, but baked goods in general can be filling and make you feel heavy. but not these muffins!
no guilt, just a delicious morning treat! these muffins don't have any processed sugar and are gluten-free friendly.
make these muffins are the best way to start your day this fall and winter. whether you prefer a healthier treat or something more indulgent, this satisfies both cravings.
even though these muffins use healthier ingredients, they're just as delicious as a bakery style pumpkin muffin.
frequently asked questions
these muffins have 130 calories in each
yes! you can freeze these muffins up to a month as well as for up to 7 days in a container in the refrigerator
yes, just make sure to not purchase pumpkin pie filling as that has additional ingredients
the baking powder as well as the eggs will make these have the ultimate fluff-factor
you could but i wouldn't suggest it if you want your muffins to remain fluffy. oil may produce a more dense muffin
substitutions (optional)
- brummel & brown yogurt spread (butter) - you can use regular butter or vegan butter as a substitute
- egg - can be made vegan using a flax egg (1 tbsp ground flax seed mixed with 2 tbsp water)
- flour - the gluten free flour can be substituted for regular flour. this recipe has not been tested with almond flour, coconut flour or oat flour and will most likely result in a different consistency.
related recipes
- pumpkin protein pancakes
- buckwheat pumpkin bread
- pumpkin baked oats without eggs
- low calorie brownies using pumpkin
- gluten free pumpkin snickerdoodles
if you try this recipe, please consider leaving a rating and comment at the end of this blog post! it is incredibly helpful to my business and your fellow readers.
bakery style pumpkin muffins (gluten-free)
Ingredients
- 1 cup gluten-free flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 can organic canned pumpkin puree
- 2 eggs
- ½ cup brummel & brown yogurt spread softened
- ¼ cup monk fruit sweetener
Instructions
- preheat 350 degrees F
- mix all of your dry ingredients in a medium sized bowl
- add in the wet ingredients one at a time, mixing until fully combined
- using a scooper or ⅓ cup, pour the batter into the muffin wrappers
- bake for 16-18 minutes depending on your oven (mine take closer to 18 min)
- remove from the oven when a toothpick comes out clean
- let cool and enjoy!
These pumpkin muffins are perfect for the season and delicious!
Thank you so much! I am so happy to hear that you enjoyed.
These look so light and fluffy! Perfect for Thank giving morning or a holiday snack 🙂
Thank you so much! I am so happy to hear that you enjoyed.
This easy pumpkin recipe is lovely. So fluffy and moist. It sure hits the spot!
Thank you so much! I am so happy to hear that you enjoyed.
Made them this morning for breakfast and all gone before I could say boo.
Thank you for a great recipe
Thank you so much! I am so happy to hear that you enjoyed.