FREE RECIPE EBOOK FOR SUBSCRIBING!

Gluten-Free Palate
You are here: Home / Recipes / Breads/Muffins / Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

Last Update By 42 Comments

This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.
Thanks for sharing!

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 muffin on a wire cooling rack

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.

a collage of six photos showing how to make gluten free pumpkin muffins

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.

top down view of a gluten free pumpkin muffin

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.

gluten free pumpkin muffin in a muffin baking pan

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

gluten free pumpkin muffin on a wire cooling rack

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

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.

© Chrystal
Cuisine: American / Category: Breakfast
pinterest pin for gluten free pumpkin muffins

GET A FREE RECIPE EBOOK FOR SUBSCRIBING!

Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.

Reader Interactions

Comments

  1. 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!

    Reply

  6. Hi Chrystal,..I am looking forward to making these muffins. Is it ok to reduce the amount of sugar in the recipe? Thanks.

    Reply

  11. 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.

    Reply

  13. 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.

    Reply

  14. 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!

    Reply

  18. 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.

    Reply

    • 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

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.