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
- 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.
- 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.
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.
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.
Recommended Products
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Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
Nutrition Information:
Yield:
12Serving Size:
1Amount 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.
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
Carolyn Rede
Just made these. They are fantastic! My husband ate three. Definitely will be making again. I sprinkled the tops with chopped walnuts.
Wendy Stoltz
Hi Carolyn,
Thanks for commenting. Walnuts sound great!
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.
Marilyn G.
When I had to go gluten-free five years ago, and then learned of many allergies such as soy and other foods, I decided my baking days were over. But I not only have a sweet tooth, I love to bake. Through perseverance and recipes like yours, I am back in the game. These muffins are fantastic! I have to use coconut sugar, but it was no problem. I ran out of Vanilla extract, but had a pumpkin spice extract which worked beautifully. After adding 2/3 cup mini chocolate chips, my end product looked and tasted like a bakery-style muffin! Who says you can't teach an old dog new tricks?!? Thank you soooo much for all your wonderful recipes and tips. You are a life saver!!!
chrystal
I am so glad you like them. Thank you for trusting my recipes in your kitchen.
Best,
Chrystal
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.
Debbie Ary
Added 1 c. chopped walnuts. Very good, could not tell these were gluten free.
chrystal
I am so glad you liked them.
Best,
Chrystal
Steph
I omitted the regular sugar completely and used 1/4 cup date sugar plus 2 tablespoons molasses. Also made my own gluten free flour mix of oat, buckwheat and tigernut. Thank you for recipe!
Pat
These are amazing!!!! I added about 1/2 cup of mini-chocolate chips and then sprinkled a few on top before baking!! I made 12 regular sized and 2 jumbo.
Lindsay
Pat, mini chocolate chips sound divine! So glad you love the recipe.
Jackie
Hello. I had leftover pumpkin purée sitting in the fridge. I came across your recipe and decided to try it. I added two tbsp of molasses to the wet batter. The muffins were amazing!
Thank you.
Jackie
Wendy Stoltz
Thanks Jackie, I am so pleased and thanks for commenting.
threeXchaos
Great recipe - thank you! So hard finding lighter and moist gf treat recipes that my mom gf family will willingly eat and not complain about. Tweaked it a bit…didn’t want to save or dump 1/2 c puree, so added a tad more flour mix along with chopped pecans, chopped white choc chips and dried cranberries and cut the white sugar in half. Will definitely be adding to the recipe file
Wendy Stoltz
Thanks so much, I am glad you enjoyed the recipe!
Sue
Great recipe and so easy for me to follow as a non-baker. I did sub GF Paleo flour for 1 to 1 and it worked out fine. I also used coconut sugar and 1/2 cup of applesauce instead of the brown sugar.
Delicious.
Wendy Stoltz
Thanks, Sue, for sharing your modifications.