By Wendy Stoltz / Last Modified On January 15, 2023

Tender, sweet gluten-free pumpkin muffins that are simple to make and use minimal ingredients. You're going to love the blend of sweetness and warm fall spices in this gluten-free pumpkin muffin recipe.

They're the perfect Fall breakfast with a tender texture and the perfect crumb. You can make them ahead of time or freeze them. These muffins are naturally dairy-free and can easily be made egg-free or vegan too. 

Looking for more gluten-free pumpkin recipes? You'll want to make my paleo pumpkin muffins. My gluten-free pumpkin bars are also so good. If you love good bread, this 10-ingredient gluten-free pumpkin bread is perfect for Fall. If you want even more ideas view 20 of the best gluten-free pumpkin recipes. I hope you enjoy my gluten-free recipes.

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.

These pumpkin muffins are one of our favorite muffins. We eat them year-round. I hope you like them as much as we do.

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE PUMPKIN MUFFINS

Great texture - They use a touch more pumpkin than other recipes which lends to a soft and tender texture.

Minimal ingredients - These gluten-free pumpkin muffins are naturally dairy-free, and they use very few ingredients.

Quick to make - You can make and bake these gf pumpkin muffins in under an hour.

Dairy-free - They're naturally dairy-free.

INGREDIENTS IN GLUTEN-FREE PUMPKIN MUFFINS

Flour - All-purpose gluten-free flour. I used Bob’s Red Mill 1-to-1. This is a gluten-free flour blend. If you prefer making your own use my gluten-free flour blend recipe.

Sugar - Both white and brown sugar.

Baking soda - This makes the batter rise. Due to using baking soda, you don't need to use baking powder. Baking powder and baking soda are both leavening agents.

Seasoning - Salt, cinnamon, ground cloves and nutmeg. You can also use 2 ½ teaspoons of pumpkin pie spice. Pumpkin pie spice has cinnamon, nutmeg, cloves, allspice and ginger.

Eggs - 2 eggs.

Pumpkin puree - Use pumpkin puree, not pie filling. I would not recommend using pumpkin pie filling. It has different spices and added sugar.

Oil - Coconut, avocado, and canola oil all works great.

Vanilla extract - Use a decent quality extract.

EQUIPMENT NEEDED FOR GLUTEN-FREE PUMPKIN MUFFINS

Muffin pans - I prefer to use a metal muffin pan when I bake muffins, but you can also use a silicone pan. Both work great. Just note that if you use a silicone baking pan you will need to increase the baking time.

Cookies scoop - This cookie scoop helps to make even portions amongst the muffin pans. 

If you have any questions about making gluten-free pumpkin muffins, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE PUMPKIN MUFFINS

1. Add flour, sugars, baking soda, salt and spices to a large mixing bowl. TIP: When measuring the flour, spoon the flour into the measuring cup and then level it.
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.

TIPS FOR MAKING THE BEST GLUTEN-FREE PUMPKIN MUFFINS

Let me share how to make the best gluten-free muffins with these steps below:

• 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.

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.

CAN I USE PUMPKIN PIE FILLING IN THIS GLUTEN-FREE PUMPKIN MUFFIN RECIPE?

I would not recommend using pumpkin pie filling. It has different spices and added sugar.

WHAT’S THE DIFFERENCE BETWEEN PUMPKIN PIE FILLING (OR MIX) AND CANNED PUMPKIN PUREE?

Pumpkin puree is just pumpkin in a pureed form with no additional ingredients added. Whereas pumpkin pie filling is flavored with spices usually cinnamon, clove, allspice, and ginger. It also has been sweetened. 

CAN YOU MAKE THESE GLUTEN-FREE PUMPKIN MUFFINS AHEAD OF TIME?

Yes, you can make them ahead. They store well in an airtight container for up to 4 days. Alternatively, freeze them for up to 3 months and take them out as needed.

HOW DO YOU STORE THESE GLUTEN-FREE PUMPKIN MUFFINS?

Store them in an airtight container for up to 4 days. You can wrap them individually in foil or freezer wrap too. 

CAN YOU FREEZE AND REHEAT THESE GLUTEN-FREE PUMPKIN MUFFINS?

Yes, you can freeze these gf pumpkin muffins. Place them in an airtight container or wrap them in foil or freezer wrap. You can freeze them for up to 3 months. Defrost them on the day you want to use them, you can also pop them in the microwave to warm them up slightly. 

POSSIBLE SUBSTITUTIONS:

Dairy-free - This recipe is naturally dairy-free, so these are dairy-free pumpkin muffins.

Egg-free - You can try an egg replacer.

Vegan - Use an egg replacer.

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. 

Continue to Content

Yield: 12 servings

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 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

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 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  600pcs White Cupcake Liners Muffin Linner No Smell, Food Grade Baking Cups（Standard Size）
• 
  Walfos Silicone Muffin Pan Set - 12 Cups Regular Silicone Cupcake Pan, Non-stick and BPA Free, Great for Making Muffin Cakes, Tart, Fat Bombs - Dishwasher Safe, 2-Piece
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 185Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 209mgCarbohydrates: 23gFiber: 1gSugar: 21gProtein: 1g

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.