Low FODMAP Gluten Free Pumpkin Spice Muffins

Total time42 min

Prep time15 min

Cook time22 min

Low FODMAP Gluten Free Pumpkin Spice Muffins

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Ingredients

12 servings

For the muffins

2 cups gluten free flour blend
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
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1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
1 can (15 oz) pumpkin purée
Ingredient note
A serving of up to about 1/3 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 2 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
2 large eggs
½ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract

For the cinnamon-sugar topping

2 tbsp granulated sugar
½ tsp ground cinnamon

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil or cooking spray.
2
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, 2 tsp cinnamon, ginger, nutmeg, and cloves until evenly combined.

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