Tender, sweet gluten-free pumpkin muffins that are simple to make and use minimal ingredients.
You're going to love the fall spices in this gluten-free pumpkin muffin recipe. These muffins are naturally dairy-free.
Looking for more pumpkin treats? You'll want to make my Gluten Free Pumpkin Cake. My Gluten Free Pumpkin Cheesecake is also scrumptious.
Gluten Free Pumpkin Muffins Recipe
It's here! You guys have been asking me to share my gluten free pumpkin muffin recipe and it's ready for you. These pumpkin muffins are legitimately the best.
They use a touch more pumpkin than other recipes which lends to a soft and tender texture.
These gluten free pumpkin muffins are naturally dairy-free and they use very few ingredients. You can make and bake these gf pumpkin muffins in under and hour.
Is pumpkin puree gluten free?
Yes, pumpkin puree is gluten free. Pumpkin pie filling sometimes has added ingredients that contain gluten. This recipe calls for pumpkin puree, not pumpkin pie filling.
How to make gluten free pumpkin muffins
- Add flour, sugars, baking soda, salt and spices to a large mixing bowl.
- Whisk until combined.
Add eggs, pumpkin puree, oil and vanilla extract. - Mix just until combined.
- Using a spoon or a batter scoop, spoon batter into the muffin liners until ¾ full (about a heaping ¼ cup of batter).
- Bake for 24-28 minutes or until a toothpick inserted into the center of a muffin comes out clean.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
Tips for making gluten free pumpkin muffins:
Read the recipe before starting.
When measuring the flour, spoon the flour into the measuring cup and then level it.
Use pumpkin puree, not pumpkin pie filling.
You can use melted butter in place of the oil, but it will change the texture.
Homemade pumpkin puree tends to have more liquid/water. If you use homemade pumpkin puree, reduce it to 1 cup.
If you have any questions please leave a comment below and I will get back to you.
I prefer to use a metal muffin pan when I bake muffins but you you can use a silicone pan. Both work great. Just note that if you use a silicone baking pan you will most likely need to increase the baking time.
These pumpkin muffins are one of our favorite muffins. We eat them year round. I hope you like them as much as we do.
Did you make these gluten free pumpkin muffins? Please leave me a comment below letting me know what you thought.
Gluten Free Pumpkin Muffins
Tender, sweet gluten free pumpkin muffins that are simple to make and use minimal ingredients. You're going to love the fall spices in this pumpkin muffin recipe.
Ingredients
- 1 ¾ cups all-purpose gluten-free flour (I used Bob’s Red Mill 1-to-1 or my Gluten Free Flour)
- ¾ cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg
- 2 eggs
- 1 ½ cups pumpkin puree (not pie filling)
- ½ cup oil (coconut, avocado, and canola oil all work great)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375F. Line a standard sized muffin baking pan with paper liners; set aside.
- Add gluten-free flour, sugars, baking soda, salt, and spices to a large mixing bowl. Whisk until combined.
- Add eggs, pumpkin puree, oil and vanilla extract. Mix just until combined.
- Using a spoon or a batter scoop, spoon batter into the muffin liners until ¾ full (about a heaping ¼ cup of batter).
- Bake for 24-28 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool completely before serving. Store in an airtight container at room temperature for up to four days.
Notes
- You can use 2 ½ teaspoons of pumpkin spice in place of the cinnamon, nutmeg and cloves.
- When measuring the flour, spoon the flour into the measuring cup and then level it.
- Use pumpkin puree, not pumpkin pie filling.
- You can use melted butter in place of the oil, but it will change the texture.
- Homemade pumpkin puree tends to have more liquid/water. If you use homemade pumpkin puree, reduce it to 1 cup.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 209mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 3g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Judy
Hi Chrystal, I just made your pumpkin muffins, they are delicious. Our granddaughter has recently been diagnosed as celiac, so I am experimenting with recipes. Tomorrow we are going to make your blueberry scones!
chrystal
I am so glad you liked them. I hope you love the scones. Please comment on the scones recipe and let me know how they turned out.
Best,
Chrystal
Tammy
These are delicious!
chrystal
So glad you liked them.
Best,
Chrystal
Martha
Sooo good!
Cindy wakefield
Can you freeze scones?
chrystal
Yes, you can freeze scones 🙂
Best,
Chrystal
Holley Meadows
Awesome pumpkin muffins. I added chocolate chips and used butter instead of oil.
Christmas
I made these and it was absolutely wonderful it will be a staple in my house when I need a quick munch
Thanks for sharing your recipe
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Carmen Salome
Can I use almond flour instead?
chrystal
Not in this recipe but I do have a paleo pumpkin muffin recipe that uses almond flour: https://www.glutenfreepalate.com/paleo-pumpkin-muffins/
Best,
Chrystal
Trish
These are amazing!! Thank you!
chrystal
I am so glad you like them.
Best,
Chrystal
Kimberley
Can you use applesauce in place of the oil?
chrystal
Hi Kimberley,
Yes, you can use applesauce instead of oil. Just note that the texture may be slightly different. But they'll still be delicious.
Best,
Chrystal
M
Hi,
I made the pumpkin muffins. They taste great but the bottom was mushy. How much longer can you bake them without burning the tops?
chrystal
The bottom shouldn't have been mushy. Any chance you added too much pumpkin?
Best,
Chrystal
Deepa
Can I use flax meal as an egg replacer?
chrystal
Hi Deepa,
Yes, you can use flaxmeal eggs in this recipe in place of the egg.
Best,
Chrystal
Jordan Elise Spencer
Ok these were amazing. Made them last night omg. Added some dairy free mini chocolate chips too:)
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Anna
These muffins are very good. I did two flexes eggs. Coconut sugar instead of brown sugar and added maybe two tbsp. Of rice milk to thin the batter a bit. Baked for 24 mins. Thank for the recipe. Will definitely make them again.
Jane Lincourt
Hi Chrystal,..I am looking forward to making these muffins. Is it ok to reduce the amount of sugar in the recipe? Thanks.
chrystal
You can reduce it to 2/3 or 3/4 cup sugar, total between the two sugars and still get a great texture and flavor.
Best,
Chrystal
Susana
Hello! Can o replace the sugar with monk fruit?
chrystal
I haven't tried it in this recipe but I have in my paleo pumpkin muffins recipe (it uses almond flour).
Best,
Chrystal
Kate
I used Monkfruit in my recipe. The golden for the brown sugar and the white for the regular sugar. The ratio is 1.1. I also used Chickpea flour. I added raw pumpkin, sesame, and sunflower seeds. They are just out of the oven and smell wonderful. Here's hoping they are delish!
Jennifer Wampler
These muffins turned out so well. I just loved them. THANK YOU!
chrystal
I am so glad you liked them.
Best,
Chrystal
Pam
Hi Chrystal
The first time I tried the pumpkin muffins i used coconut oil and it turns out great
Thanks for the recipe
chrystal
So glad you liked them!
Best,
Chrystal
Emily
I’m so excited for these. Do you know how I’d make this into a loaf of bread instead of muffins?
chrystal
Sure, you can bake it into a loaf. Bake at 350F for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.
Best,
Chrystal
KATHERINE MEYER
Can you use maple syrup instead of white and brown sugar? Thanks for your great recipe.
chrystal
I haven't tried it in this recipe but I would imagine it would work. If you try it, please let me know how it turned out.
Best,
Chrystal
Debbie Havens
Can I use sunflower oil and applesauce in place of eggs?
chrystal
Yes, both will work. The texture might be slightly different, but still yummy.
Best,
Chrystal
Suzanne
These look really good, and the recipe is a lot lower in sugar than my normal recipe. I think we'll give it a try.
Mary Ann Mete
These were amazing.... I will now stock pumpkin puree as a staple in my pantry so I can make these anytime!
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
KLE
My kids said they didn’t know they were gluten free until I told a neighbor. A longtime gluten free friend said they were the best gluten free muffins they’d had. I made them the first time with: only 3/4 cup organic cane sugar, 1/4 c organic canola & 1/4 c organic sunflower oil, extra tsp of vanilla, Bob’s Red Mill GF flour. The second time I did the same except I used 1/2 c organic light olive oil & King Arthur GF flour. They tasted almost the same.
chrystal
I am so glad everyone loved them.
Best,
Chrystal
Cristina
Hello!
I made a pumpkin cheesecake the other day, and had leftover canned pumpkin. Since my daughter and her roommate both have celiac disease, I decided to make these yesterday for her to take back to school. After scooping, I ended up with enough batter to make one extra for myself. Oh. My. Goodness. It was absolutely delicious! So moist and flavorful! And I always think there’s not enough spice in fall recipes, but this was spot on. Super easy to make, too, which is a plus since I am a great cook but terrible baker. Both she and her roommate called to rave about them last night! Definitely making more! Thanks for the great recipe!
chrystal
Awe, I am so glad they loved them. Thank you for letting me know.
Best,
Chrystal
Carla Guerra
Wow, these are amazingly delicious!! Thank you for sharing.
chrystal
I am so glad you like them!
Best,
Chrystal
Elizabeth Wine
These are yummy! I made a batch and plan to freeze some as it is just me!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Adriana Higuera
Can the muffins be frozen"
chrystal
Yes, you can freeze them for up to 3 months.
Best,
Chrystal
SusanK
After accidentally buying pie filling and making return trips to the store (3 times) then breaking my can opener,I finally made the muffins! I made some regular and the rest mini (cooked a bit less). They were delicious — trying not to eat them all at once.
chrystal
So glad you were able to make them despite getting pumpkin pie filling the first few times. It sounds like pumpkin pie might need to be next 😉
Best,
Chrystal
Sabrina
Hi! I just saw this recipe & was wondering if you can use coconut sugar instead of both the white & brown sugar. If so, should I just use the same amount that is called for with the regular sugars?
chrystal
Hi Sabrina,
I haven't used coconut sugar in this recipe but I have in other muffin recipe. It should work. Let me know how it turns out.
Best,
Chrystal
Victoria
I used coconut sugar for the brown sugar and also Anthony's Xylitol from Real Birch trees as a sugar replacement. Worked perfectly!
Victoria Lee
I made the recipe and LOVED them. Next batch I baked in my mini loaves pan and they turned out just as great. Friends were happy to receive them! Thanks and Happy Holidays~
Meghan Lane Newkirk
My daughter is sensitive to dairy, so I have learned how to bake that way. Recently I've noticed I feel so much better gluten free and these muffins have been a saving grace. NO other baking I've done GF have turned out a product that is as good as regular flour. Thanks for these awesome recipes!
Rebecca Dooley
THIS RECIPE IS AWESOME!!!! I’ve been GF for almost nine years and this is the BEST muffin recipe I’ve tried!! I added some chocolate chips, next time maybe raisins, but this recipe is definitely a keeper!! Thanks so much for sharing
chrystal
I am so glad you love it. Thank you for letting me know.
Best,
Chrystal
anne luck
I just made these in a 9x13 pan. It turned out great and it's delicious!
I used 3/4 coconut oil to 1/4 grass fed butter.
About 1 1/4 cups of Trader Joe's gluten free flour, then the rest was T.J's
almond meal.I followed the rest of the recipe exactly.
I will recommend this recipe to friends! Thank you!
chrystal
I am so glad you like it. Thanks for sharing what you used.
Best,
Chrystal
Amy
I have made these several times with great success. The muffins taste delicious to our whole family, those who need GF/DF and those who do not. Kids and adults both devour these. Thanks for the simple yet delicious recipe!
chrystal
I am glad you like them. Thank you for letting me know.
Best,
Chrystal
June Constantineau
I made these muffins today for the first time. I have a friend who is GF and coming for a visit. Of course I had to sample them! They are the best muffins I have ever had and I am not GF.! I will definitely make these again!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Kerrie
Can I leave the sugar out of the recipe? I can’t have any type of sugar, or sugar substitutes.
chrystal
Sorry, not in this recipe.
Best,
Chrystal
Miriam
Hi Crystal, my granddaughter and I just made your muffins this morning. I did not use the flour that you did. I actually only had King Arthur All Purpose Flour (gluten free of course) but soon found out that I did not have enough, so I did substitute the rest of the flour with King Arthur Gluten Free All Purpose BAKING MIX. Because the BAKING MIX has baking powder in the mix as well as xanthan gum I decreased the Baking Soda in your recipe to a light teaspoon. I also substituted Safflower oil instead of the oils you suggested. I really wasn't sure what I would end up with, but to our surprise they came out great. I only baked them for 25min and they came out moist inside with a slightly crunchy top. Sides and bottom were perfect.
Thank you for a great recipe. My granddaughter who has many allergies was thrilled with them.
miriam
chrystal
Hi Miriam,
You are very welcome. I am so glad you could make it work with the flours/mix you had on hand. Thank you for stopping back by to let me know.
Best,
Chrystal
Marley
These are AMAZING!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Bekah
Hello,
I just tried your muffins ! I'm new to gluten free..
I added more spice to amp up the flavor and subsituted monkfruit for sugar..
I did 1/2 cup monk fruit.. next time i'll add molassas with the monk fruit.. it won't be sugar free but I think it will add to the flavor..
Thanks for the great recipe !
Bekah
Nicole
I made these tonight and they were wonderful! They are so incredibly easy to make and I love that this is a one bowl recipe. I didn't have cloves so I just used pumpkin pie spice instead. I didn't see in the notes that I could have used the PP spice for cinnamon, nutmeg, and cloves. I will absolutely make these again. Another winner from Gluten Free Palate!
chrystal
I am so glad you liked them. Thank you for stopping back by to let me know. I appreciate it.
Best,
Chrystal