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.
Kathy
My 91 year old mother has wheat & milk allergies, so I am always trying to find new recipes for her to enjoy. This one is easy & delicious! I didn't have nutmeg, so I substituted allspice. I also sprinkled a cinnamon/sugar mix on top before baking. In addition, the aroma was amazing!
Thank you!
Michelle
Made these and added chocolate chips. Fantastic!! Thanks for the recipe!
chrystal
I am so glad you like them. Thank you for letting me know, Michelle.
Best,
Chrystal
Tracy Heath
Can you use organic cane sugar or coconut sugar? I really don't like using regular white sugar and don't even have any in my house.
chrystal
Yes, you can use either.
Best,
Chrystal
Penny
Hi Crystal - love your recipes!! Made the pumpkin muffins and they were delicious and moist. Did substitute half the oil with applesauce. Mine had a slight bitter taste and can’t figure out what it is - maybe too much cinnamon?? Happy Cooking
chrystal
Hi Penny,
I am so glad you are loving my recipes. I'm not sure why they would have had a slightly bitter taste. It could be the flour blend if it's starting to expire, or it could be too much cinnamon but I don't' typically see that.
Best,
Chrystal
Kayla
These were delicious!!! Can I substitute applesauce for the oil and eggs the next time I make these?
chrystal
I haven't tried it myself, but it should work. Just note that the texture may be a little different.
Best,
Chrystal
Frances Henricksen
I made these muffins a few days ago and I thought they were great. It required a lot of pumpkin purée but I followed the recipe. I wonder if I could use less pumpkin purée, maybe 1 cup.
chrystal
You're welcome to try it with less.
Best,
Chrystal
Connie Geier
If the gluten free flour doesn't have xanthan gum, do you need to add it?
chrystal
You don't need to add it to all recipes. Quick breads and muffins are usually fine without it. Most flour blends with a combination of gluten free flours and starches hold together well without xanthan. Where you definitely need it, is in higher fat recipes like pie crust and sugar cookies. The good news is, it doesn't hurt to add it.
I hope that helps,
Chrystal
Lora Schenderlein
I recently baked these for my visiting DIL with celiac disease, but everyone in the family loved them. They are incredibly moist and have the same mouthfeel as muffins made with wheat flour. They keep well in a ziplock bag on the counter and taste fresh out of the freezer as well. I will be baking them year 'round. Thanks.
Laura Neaves
Most and just enough yummy flavor. Great woth softened butter of course or just "butter" with the left over cream cheese icing .
Pat Griesemer
This are amazing! I couldn't wait for them to cool to try! Followed recipe exactly! Very moist and not crumbly like many GF muffins tend to be! LOVE THEM!
chrystal
I am so glad you loved them, Pat. Thank you for taking time to stop back by and let me know.
Best,
Chrystal
Bethany Rose Cleaver
Can you use coconut or almond flour?
chrystal
Not in this recipe, but my paleo pumpkin muffins use almond flour https://www.glutenfreepalate.com/paleo-pumpkin-muffins/
Best,
Chrystal
Colleen
These are delicious! Definitely going to be making them again.
Michele
Oh my! AWESOME YUM! We live at 4600 feet altitude and added baking time and moved muffin pan lower last 10 extra min. I used coconut sugar for the regular sugar and refined coconut oil gor the oil. SO so good and 12 muffins exactly
Maggie S.L
I see that each muffin has 21 grams of sugar. I've recently discovered that I need to significantly reduce my sugar intake to help prevent migraines. Is it possible to use less sugar in this muffin recipe, perhaps using applesauce or something else?
chrystal
You can sub in a 1/4 cup of applesauce for 1/4 cup of the sugar.
Best,
Chrystal
David Henry
Super delicious and moist! My wife is both gluten-free and dairy-free so these were perfect!
George
I made the muffins substituting ginger for cloves (personal preference) the were still awesome!
Thanks
Zaidatul
Tried this yesterday and it was super delicious. Used coconut sugar instead and it worked well. My daughter is allergy to wheat so this muffin is a saviour! Will pack them for her tea time at the nursery. Thank you for such an amazing recipe. It is so easy to follow.
Anne
Made these pumpkin muffins on the night before Thanksgiving.
Very simple recipe that turned out great! The muffins have a beautiful toasted brown colour with a nice rise and a homemade, crackly looking surface. I used the pumpkin pie spice in the quantity given and they taste great. They are quite sweet, so I would experiment with less white sugar next time.
Susan Fair
Have any of you made these muffins using an alternative for sugar such as maple syrup or agave syrup. I have to follow an acid free diet which includes avoiding sugar and cow’s milk. I appreciate any suggestions you have and am certainly game to try various recipes.