Gluten Free Pumpkin Muffins

Name: Gluten Free Pumpkin Muffins
Prep time: 10 min
Cook time: 28 min
Total time: 53 min
Yield: 12
Cuisine: American
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

Last Update October 14, 2020 By chrystal 66 Comments

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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 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.

Yield: 12

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.

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

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:

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.

pinterest pin for gluten free pumpkin muffins

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Comments

Judy

July 13, 2020 at 3:29 pm

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
- chrystal
  
  July 14, 2020 at 6:30 am
  
  I am so glad you liked them. I hope you love the scones. Please comment on the scones recipe and let me know how they turned out.
  
  Best,
  Chrystal
  
  Reply
  - Tammy
    
    October 04, 2020 at 6:07 pm
    
    These are delicious!
    
    Reply
    - chrystal
      
      October 05, 2020 at 10:23 am
      
      So glad you liked them.
      
      Best,
      Chrystal
      
      Reply
      - Martha
        
        October 19, 2020 at 5:06 am
        
        Sooo good!
      - Cindy wakefield
        
        March 14, 2021 at 8:36 pm
        
        Can you freeze scones?
      - chrystal
        
        March 15, 2021 at 6:52 am
        
        Yes, you can freeze scones 🙂
        
        Best,
        Chrystal
Carmen Salome

September 16, 2020 at 8:28 am

Can I use almond flour instead?

Reply
- chrystal
  
  September 16, 2020 at 8:39 am
  
  Not in this recipe but I do have a paleo pumpkin muffin recipe that uses almond flour: https://www.glutenfreepalate.com/paleo-pumpkin-muffins/
  
  Best,
  Chrystal
  
  Reply
- Trish
  
  November 06, 2020 at 4:31 pm
  
  These are amazing!! Thank you!
  
  Reply
  - chrystal
    
    November 06, 2020 at 5:14 pm
    
    I am so glad you like them.
    
    Best,
    Chrystal
    
    Reply
Kimberley

September 16, 2020 at 5:34 pm

Can you use applesauce in place of the oil?

Reply
- chrystal
  
  September 17, 2020 at 6:01 am
  
  Hi Kimberley,
  Yes, you can use applesauce instead of oil. Just note that the texture may be slightly different. But they'll still be delicious.
  
  Best,
  Chrystal
  
  Reply
  - M
    
    November 01, 2020 at 6:08 pm
    
    Hi,
    
    I made the pumpkin muffins. They taste great but the bottom was mushy. How much longer can you bake them without burning the tops?
    
    Reply
    - chrystal
      
      November 02, 2020 at 5:09 am
      
      The bottom shouldn't have been mushy. Any chance you added too much pumpkin?
      
      Best,
      Chrystal
      
      Reply
Deepa

October 04, 2020 at 5:38 pm

Can I use flax meal as an egg replacer?

Reply
- chrystal
  
  October 05, 2020 at 10:22 am
  
  Hi Deepa,
  Yes, you can use flaxmeal eggs in this recipe in place of the egg.
  
  Best,
  Chrystal
  
  Reply
Jordan Elise Spencer

October 05, 2020 at 6:35 pm

Ok these were amazing. Made them last night omg. Added some dairy free mini chocolate chips too:)

Reply
- chrystal
  
  October 06, 2020 at 5:41 am
  
  I am so glad you liked them. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply
  - Anna
    
    January 02, 2021 at 10:17 am
    
    These muffins are very good. I did two flexes eggs. Coconut sugar instead of brown sugar and added maybe two tbsp. Of rice milk to thin the batter a bit. Baked for 24 mins. Thank for the recipe. Will definitely make them again.
    
    Reply
Jane Lincourt

October 06, 2020 at 4:56 pm

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

Reply
- chrystal
  
  October 07, 2020 at 2:12 pm
  
  You can reduce it to 2/3 or 3/4 cup sugar, total between the two sugars and still get a great texture and flavor.
  
  Best,
  Chrystal
  
  Reply
Jennifer Wampler

October 11, 2020 at 6:29 am

These muffins turned out so well. I just loved them. THANK YOU!

Reply
- chrystal
  
  October 11, 2020 at 6:37 am
  
  I am so glad you liked them.
  
  Best,
  Chrystal
  
  Reply
Pam

October 20, 2020 at 4:30 pm

Hi Chrystal
The first time I tried the pumpkin muffins i used coconut oil and it turns out great
Thanks for the recipe

Reply
- chrystal
  
  October 20, 2020 at 7:07 pm
  
  So glad you liked them!
  
  Best,
  Chrystal
  
  Reply
  - Emily
    
    November 25, 2020 at 12:53 pm
    
    I’m so excited for these. Do you know how I’d make this into a loaf of bread instead of muffins?
    
    Reply
    - chrystal
      
      November 25, 2020 at 1:58 pm
      
      Sure, you can bake it into a loaf. Bake at 350F for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.
      
      Best,
      Chrystal
      
      Reply
KATHERINE MEYER

October 23, 2020 at 9:31 pm

Can you use maple syrup instead of white and brown sugar? Thanks for your great recipe.

Reply
- chrystal
  
  October 24, 2020 at 7:01 am
  
  I haven't tried it in this recipe but I would imagine it would work. If you try it, please let me know how it turned out.
  
  Best,
  Chrystal
  
  Reply
Debbie Havens

October 26, 2020 at 2:01 pm

Can I use sunflower oil and applesauce in place of eggs?

Reply
- chrystal
  
  October 27, 2020 at 12:28 pm
  
  Yes, both will work. The texture might be slightly different, but still yummy.
  
  Best,
  Chrystal
  
  Reply
Suzanne

November 01, 2020 at 9:49 am

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
Mary Ann Mete

November 02, 2020 at 6:02 pm

These were amazing.... I will now stock pumpkin puree as a staple in my pantry so I can make these anytime!

Reply
- chrystal
  
  November 03, 2020 at 6:11 am
  
  I am so glad you liked them. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply
KLE

November 05, 2020 at 7:05 pm

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
- chrystal
  
  November 06, 2020 at 5:15 am
  
  I am so glad everyone loved them.
  
  Best,
  Chrystal
  
  Reply
Cristina

November 12, 2020 at 6:24 am

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
- chrystal
  
  November 12, 2020 at 6:54 am
  
  Awe, I am so glad they loved them. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply
Carla Guerra

November 12, 2020 at 5:57 pm

Wow, these are amazingly delicious!! Thank you for sharing.

Reply
- chrystal
  
  November 13, 2020 at 6:21 am
  
  I am so glad you like them!
  
  Best,
  Chrystal
  
  Reply
Elizabeth Wine

November 15, 2020 at 11:39 am

These are yummy! I made a batch and plan to freeze some as it is just me!

Reply
- chrystal
  
  November 16, 2020 at 6:01 am
  
  I am so glad you like them. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply
Adriana Higuera

November 21, 2020 at 2:13 pm

Can the muffins be frozen"

Reply
- chrystal
  
  November 21, 2020 at 3:15 pm
  
  Yes, you can freeze them for up to 3 months.
  
  Best,
  Chrystal
  
  Reply
SusanK

November 22, 2020 at 11:05 am

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
- chrystal
  
  November 22, 2020 at 2:52 pm
  
  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
Sabrina

November 24, 2020 at 8:49 am

Hi! I just saw this recipe & was wondering if you can use coconut sugar instead of both the white & brown sugar. If so, should I just use the same amount that is called for with the regular sugars?

Reply
- chrystal
  
  November 25, 2020 at 5:35 am
  
  Hi Sabrina,
  I haven't used coconut sugar in this recipe but I have in other muffin recipe. It should work. Let me know how it turns out.
  
  Best,
  Chrystal
  
  Reply
  - Victoria
    
    December 13, 2020 at 11:05 am
    
    I used coconut sugar for the brown sugar and also Anthony's Xylitol from Real Birch trees as a sugar replacement. Worked perfectly!
    
    Reply
Victoria Lee

December 13, 2020 at 11:04 am

I made the recipe and LOVED them. Next batch I baked in my mini loaves pan and they turned out just as great. Friends were happy to receive them! Thanks and Happy Holidays~

Reply
Meghan Lane Newkirk

December 26, 2020 at 12:49 pm

My daughter is sensitive to dairy, so I have learned how to bake that way. Recently I've noticed I feel so much better gluten free and these muffins have been a saving grace. NO other baking I've done GF have turned out a product that is as good as regular flour. Thanks for these awesome recipes!

Reply
Rebecca Dooley

January 03, 2021 at 8:01 pm

THIS RECIPE IS AWESOME!!!! I’ve been GF for almost nine years and this is the BEST muffin recipe I’ve tried!! I added some chocolate chips, next time maybe raisins, but this recipe is definitely a keeper!! Thanks so much for sharing

Reply
- chrystal
  
  January 04, 2021 at 7:29 am
  
  I am so glad you love it. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply
anne luck

January 26, 2021 at 7:04 am

I just made these in a 9x13 pan. It turned out great and it's delicious!
I used 3/4 coconut oil to 1/4 grass fed butter.
About 1 1/4 cups of Trader Joe's gluten free flour, then the rest was T.J's
almond meal.I followed the rest of the recipe exactly.
I will recommend this recipe to friends! Thank you!

Reply
- chrystal
  
  January 26, 2021 at 9:35 am
  
  I am so glad you like it. Thanks for sharing what you used.
  
  Best,
  Chrystal
  
  Reply
Amy

February 02, 2021 at 11:27 am

I have made these several times with great success. The muffins taste delicious to our whole family, those who need GF/DF and those who do not. Kids and adults both devour these. Thanks for the simple yet delicious recipe!

Reply
- chrystal
  
  February 04, 2021 at 5:55 am
  
  I am glad you like them. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply
June Constantineau

February 09, 2021 at 7:29 am

I made these muffins today for the first time. I have a friend who is GF and coming for a visit. Of course I had to sample them! They are the best muffins I have ever had and I am not GF.! I will definitely make these again!

Reply
- chrystal
  
  February 13, 2021 at 5:55 am
  
  I am so glad you like them. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply
Kerrie

March 07, 2021 at 5:14 pm

Can I leave the sugar out of the recipe? I can’t have any type of sugar, or sugar substitutes.

Reply
- chrystal
  
  March 08, 2021 at 6:16 am
  
  Sorry, not in this recipe.
  
  Best,
  Chrystal
  
  Reply
Miriam

March 15, 2021 at 8:10 am

Hi Crystal, my granddaughter and I just made your muffins this morning. I did not use the flour that you did. I actually only had King Arthur All Purpose Flour (gluten free of course) but soon found out that I did not have enough, so I did substitute the rest of the flour with King Arthur Gluten Free All Purpose BAKING MIX. Because the BAKING MIX has baking powder in the mix as well as xanthan gum I decreased the Baking Soda in your recipe to a light teaspoon. I also substituted Safflower oil instead of the oils you suggested. I really wasn't sure what I would end up with, but to our surprise they came out great. I only baked them for 25min and they came out moist inside with a slightly crunchy top. Sides and bottom were perfect.
Thank you for a great recipe. My granddaughter who has many allergies was thrilled with them.
miriam

Reply
- chrystal
  
  March 16, 2021 at 6:54 am
  
  Hi Miriam,
  You are very welcome. I am so glad you could make it work with the flours/mix you had on hand. Thank you for stopping back by to let me know.
  
  Best,
  Chrystal
  
  Reply
Marley

April 01, 2021 at 11:00 am

These are AMAZING!

Reply
- chrystal
  
  April 01, 2021 at 11:09 am
  
  I am so glad you like them. Thank you for letting me know.
  
  Best,
  Chrystal
  
  Reply