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

1. Add flour, sugars, baking soda, salt and spices to a large mixing bowl.
2. Whisk until combined.
   Add eggs, pumpkin puree, oil and vanilla extract.
3. Mix just until combined.
4. Using a spoon or a batter scoop, spoon batter into the muffin liners until ¾ full (about a heaping ¼ cup of batter).
5. 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.

Yield: 12

Gluten Free Pumpkin Muffins

Print

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.

Prep Time 10 minutes

Cook Time 28 minutes

Additional Time 15 minutes

Total Time 53 minutes

Ingredients

• 1 3/4 cups all-purpose gluten-free flour (I used Bob’s Red Mill 1-to-1 or my Gluten Free Flour)
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 2 eggs
• 1 1/2 cups pumpkin puree (not pie filling)
• 1/2 cup oil (coconut, avocado, and canola oil all work great)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375F. Line a standard sized muffin baking pan with paper liners; set aside.
2. Add gluten-free flour, sugars, baking soda, salt, and spices to a large mixing bowl. Whisk until combined.
3. Add eggs, pumpkin puree, oil and vanilla extract. Mix just until combined.
4. Using a spoon or a batter scoop, spoon batter into the muffin liners until ¾ full (about a heaping ¼ cup of batter).
5. 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 1/2 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:

12

Serving Size:

1
Amount 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.