This easy recipe for Gluten Free Pumpkin Muffins makes tender, lightly spiced muffins filled with pumpkin flavor. They’re perfect for breakfast and as a grab-and-go snack!
Jump to:
- Why this Recipe Works
- What Type of Pumpkin Should I Use?
- Ingredient Notes and Substitutions
- How to Make Gluten Free Pumpkin Muffins
- Step by Step Instructions
- Add-in Ideas
- What Type of Gluten Free Flour Should I Use?
- More Gluten Free Pumpkin Recipes
- Recipe Tips and FAQs
- More Gluten Free Muffin Recipes You’ll Love
- Recipe
- Comments
Fall is one of my favorite times to bake. The weather is cooler, the daylight hours are shorter, and I’m drawn to my kitchen to bake family favorites.
If you’re a fan of all things pumpkin, you know that fall is considered pumpkin season. And with pumpkin season just around the corner, I had to share my recipe for easy pumpkin muffins.
This simple recipe makes soft pumpkin muffins with a sweet, subtle pumpkin flavor. If you enjoy the flavor of pumpkin, you’ll want to add this recipe to your list of must bake fall treats.
Why this Recipe Works
- The pumpkin puree and pumpkin pie spice combine to give the muffins a subtle pumpkin flavor.
- Using oil adds moisture and tenderness to the muffins.
- The combination of white and brown sugar adds flavor to the muffins without too much sweetness.
What Type of Pumpkin Should I Use?
For this recipe, you’ll want to use pumpkin puree. I use pumpkin puree because it’s simply pumpkin without any added sugar or spices. Canned pumpkin puree is inexpensive and available all year, so I like to use the canned variety.
Using pumpkin pie filling, which has sugar and spices in it, will make the muffins too sweet and possibly over spiced. And, since different brands of pumpkin pie filling have different amounts of added sugar and spices it would be difficult to know what adjustments to make to the recipe.
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Ingredient Notes and Substitutions
- Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in this pumpkin muffins recipe. If you don’t have a problem with gluten, you can use all-purpose flour.
- Baking soda and baking powder - The baking soda and baking powder give lift to the muffins. Be sure to check the expiration dates on the containers.
- Salt - Table salt.
- Eggs - Large eggs, at room temperature.
- Oil - I use vegetable oil, but canola oil will also work.
- Vanilla - Pure vanilla extract.
- Pumpkin pie spice - I like the ease of using one spice that combines the flavors of cinnamon, ginger, nutmeg, cloves, and allspice.
- Sugar - White granulated sugar.
- Brown sugar - Golden or light brown sugar will work.
- Pumpkin - Canned pumpkin, also known as pumpkin puree. Be careful when buying pumpkin because a can of pumpkin pie filling looks a lot like a can of pure pumpkin.
- Milk - I use unsweetened Almond milk to keep the recipe dairy free. If you don’t have a problem with dairy, you can use 2% or whole milk instead.
How to Make Gluten Free Pumpkin Muffins
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large mixing bowl, add the oil, eggs, sugar, and vanilla and whisk until combined.
- Whisk the pumpkin and milk into the sugar mixture until combined.
- Stir the dry ingredients into the wet ingredients until just combined.
- Transfer the batter to a lined muffin pan and bake at 375° F for 20 minutes.
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat the oven to 375° F. Grease a standard muffin pan or line with baking cups.
In a medium mixing bowl, add the gluten free flour blend, baking soda, baking powder, pumpkin pie spice, and salt. Whisk everything together until combined.
In a large mixing bowl, whisk together oil, eggs, sugars, and vanilla until combined.
Add the pumpkin puree and milk to the oil and sugar mixture and whisk until combined.
Stir the flour mixture into the pumpkin mixture until just combined.
Divide the batter evenly among the muffin cups.
Bake for 18-22 minutes until a wooden pick inserted into the center of a muffin comes out clean
Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Add-in Ideas
Do you want to make the muffins your own? Try one of these variations.
- Chocolate - Fold in ¾ cup of mini chocolate chips, white chocolate chips, or dark chocolate chips to the batter before baking the muffins.
- Nuts - Stir in ¾ cup chopped walnuts or pecans to add some crunch to the muffins.
- Fruit - Add in 1 cup of raisins or dried cranberries to the muffin batter before baking.
What Type of Gluten Free Flour Should I Use?
To get the best results, use a good quality all-purpose gluten free flour blend when making these muffins. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum works to hold the muffins together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s the role of xanthan gum.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this pumpkin muffin recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.
More Gluten Free Pumpkin Recipes
- Pumpkin Chocolate Chip Bread
- Pumpkin Brownies
- Chocolate Chip Pumpkin Cookies
- Pumpkin Donuts
- Pumpkin Banana Bread
Recipe Tips and FAQs
- Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has sugar and spices in it and will make the muffins too sweet.
- When adding the dry ingredients to the wet ingredients, use a wooden spoon or spatula to stir everything together. Stirring or folding the mixture by hand will prevent overmixing the batter. Overmixing may lead to muffins that are tough.
- Use a large scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
- Cool the baked muffins for 5 minutes and then remove them from the pan to a wire rack. Using a rack helps the muffins cool more quickly.
No. Pumpkin pie filling includes sweeteners and spices so you can end up with too sweet, overly spiced muffins.
Pumpkin puree is just pumpkin without any sugar or spices added. I use the canned version of pumpkin puree because it is inexpensive and readily available all year.
Store the muffins in an airtight container at room temperature for up to 3 days. Baked goods tend to dry out in the refrigerator, so I recommend storing the muffins at room temperature.
Yes. Allow the muffins to cool completely, then place them in a freezer-safe bag or container. The muffins can be frozen for up to 2 months.
Thaw the muffins on the counter overnight or pop them in the microwave for a few seconds before enjoying.
These gluten free muffins are an easy way to enjoy the flavors of fall. Their tender texture and earthy sweet pumpkin flavor make them a great choice for breakfast or a grab-and-go snack.
If you’re looking to satisfy your pumpkin spice craving, give these simple pumpkin muffins a try. And with the availability of canned pumpkin, you can enjoy these tasty muffins any time.
More Gluten Free Muffin Recipes You’ll Love
- Simple Gluten Free Apple Muffins
- Gluten Free Chocolate Zucchini Muffins
- Easy Gluten Free Strawberry Muffins
- Gluten Free Banana Blueberry Muffins
- Gluten Free Cranberry Muffins
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Recipe
Easy Gluten Free Pumpkin Muffins
Ingredients
- 1 ⅔ cups gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup vegetable or canola oil
- ½ cup granulated sugar
- ½ cup brown sugar, firmly packed
- 1 teaspoon vanilla
- 1 ¼ cups pumpkin puree
- ¼ cup almond milk
Instructions
- Preheat oven to 375° F. Grease a standard muffin pan or line with baking cups.
- In a medium mixing bowl, whisk together the gluten free flour blend, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large mixing bowl, whisk together oil, eggs, sugars, and vanilla until combined.
- Add pumpkin puree and milk to sugar mixture and whisk until combined.
- Stir the flour mixture into the pumpkin mixture until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-22 minutes until a wooden pick inserted into the center of a muffin comes out clean.
- Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has sugar and spices in it and will make the muffins too sweet.
- When adding the dry ingredients to the wet ingredients, use a wooden spoon or spatula to stir everything together. Stirring or folding the mixture by hand will prevent overmixing the batter. Overmixing may lead to muffins that are tough.
- Use a large scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
- Cool the baked muffins for 5 minutes and then remove them from the pan to a wire rack. Using a rack helps the muffins cool more quickly.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2021. It was republished in 2022 with updated images, additional text, and FAQs.
Paula says
Great recipe!
Dawn says
Can you make this a bread instead of muffins
Flavor Walk says
Hi Dawn,
I haven't made this recipe as a quick bread, but most muffin recipes can be converted into bread. I'd use a 9"x5" loaf pan and bake at 350-degrees F. The batter will need about 45-60 minutes to bake. I'd start checking the bread at the 45-minute mark and bake until a toothpick inserted in the middle of the bread comes out clean. If you try it, let me know how it turned out.