gluten free pumpkin muffin recipe

Written BySheba G Updated On
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The Best gluten free pumpkin muffin recipe

I have been making these gluten free pumpkin muffins for years and they are a staple in our house. My kids love them for breakfast or as an after school snack and I love that they are packed with pumpkin which is full of vitamins and fiber. This recipe is simple to put together and uses basic gluten free flour so you don’t need any fancy ingredients. It is perfect for fall gatherings or just a cozy weekend treat. The muffins come out moist and fluffy every time and they are not too sweet so they work great for daily eating too.

Gluten Free Pumpkin Muffins

4.9 from 1781 votes

These moist and fluffy gluten free pumpkin muffins are made with simple ingredients and are perfect for breakfast, snacks, or holiday gatherings. They are naturally sweetened with pumpkin and a touch of sugar, and they are completely gluten free.

Prep Time10 mins
Cook Time22 mins
Resting Time0 mins
Total Time32 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

Dry Ingredients

1 3/4 cups gluten free all purpose flour blend
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon

Wet Ingredients

1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup melted coconut oil or vegetable oil
2 large eggs
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 375°F (190°C). Line a 12 cup muffin tin with paper liners.
2In a large bowl, whisk together the gluten free flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
3In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted oil, eggs, and vanilla extract until smooth.
4Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined. Do not overmix. The batter will be thick.
5Divide the batter evenly among the prepared muffin cups, filling each about three quarters full.
6Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.

🔧Equipment

Muffin tin
Paper muffin liners
Large mixing bowl
Medium mixing bowl
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 5g❤️Cholesterol: 31mg🧂Sodium: 220mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 14g🥩Protein: 3g

📝Notes

Tips: You can use any neutral oil like avocado or canola instead of coconut oil. For a dairy free option, use dairy free chocolate chips or nuts. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Watch Video Of How Gluten Free Pumpkin Muffins Works

These gluten free pumpkin muffins are a simple and delicious way to enjoy fall flavors any time of year. They are perfect for family breakfasts, holiday brunches, or just a quick snack that everyone will love.

❓ Frequently Asked Questions About Gluten Free Pumpkin Muffins

1. Can I use regular all purpose flour instead of gluten free flour?

Yes, you can substitute the gluten free flour blend with an equal amount of regular all purpose flour. The muffins will still turn out great but they will no longer be gluten free.

2. How do I store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just wrap them individually in plastic wrap and place them in a freezer bag.

3. Can I add chocolate chips or nuts?

Absolutely. Fold in 1/2 cup of chocolate chips, chopped walnuts, or pecans into the batter before baking for extra texture and flavor.

4. Why are my muffins dense or gummy?

This can happen if you overmix the batter or if your gluten free flour blend is not designed for baking. Stir just until the dry ingredients are moistened and use a quality gluten free all purpose flour that contains xanthan gum.

5. Can I make these muffins dairy free?

Yes, this recipe is dairy free as written because it uses oil instead of butter. Just make sure your chocolate chips or any add ins are dairy free if you choose to include them.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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