Low FODMAP Easy Pumpkin Muffins

Total time37 min

Prep time10 min

Cook time22 min

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Ingredients

12 servings

1 ¾ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 can (15 oz) pure pumpkin puree
Ingredient note
A serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 2 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
¾ cup granulated sugar
¼ cup packed light brown sugar
½ cup neutral oil (such as vegetable oil or canola oil)
2 large eggs
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

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