• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Flavor Walk logo

  • Home
  • About
  • Recipe Index
    • Appetizers
    • Breakfast
    • Brownies
    • Cakes
    • Cookies
    • Dessert
    • Main Dish
    • Muffins
    • Quick Breads
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Recipe Index » Muffins

Easy Gluten Free Pumpkin Muffins

Aug 28, 2021 · 1 Comment

Thanks for sharing this recipe!

  • 24
Jump to Recipe - Print Recipe
One gluten free pumpkin muffin on top of other pumpkin muffins with white overlays and orange, brown, and black text for Pinterest.

These Gluten Free Pumpkin Muffins are lightly spiced, tender, and filled with pumpkin flavor. They’re easy to make and are great for breakfast or a grab-and-go snack. 

And if you’re looking for more tasty pumpkin recipes, you should try my Gluten Free Chocolate Chip Pumpkin Cookies and Gluten Free Pumpkin Donuts.  These recipes are easy to make and will satisfy your pumpkin cravings.

Close up view of one gluten free pumpkin muffin stacked on other pumpkin muffins with a tan and white striped kitchen towel in the background.

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 treats.

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 Gluten Free 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 sweet and subtle pumpkin flavor.
  • Using oil adds moistness 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 this recipe.

(This post contains affiliate links. Read my disclosure policy here.)

Ingredients You’ll Need to Make Pumpkin Muffins:

Overhead view of ingredients, with labels, for making gluten free pumpkin muffinsx
  • Gluten free flour blend - I use a 1 to 1 gluten free baking flour in my baking.
  • Baking soda, baking powder, salt, eggs, oil, and vanilla extract - All the usual ingredients for making muffins.
  • 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 - Use pumpkin puree.
  • Almond milk - I like to use almond milk because I always have it on hand.

How to Make Gluten Free Pumpkin Muffins

  1. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  2. Add the oil, eggs, sugar, and vanilla to a large mixing bowl and whisk until combined.
  3. Whisk the pumpkin and milk into the sugar mixture until combined.
  4. Stir the dry ingredients into the wet ingredients until just combined.
  5. Transfer the batter to a muffin pan and bake.
Overhead view of several gluten free pumpkin muffins on a kitchen counter with a tan and white striped towel in the upper right corner.

Step by Step Instructions

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.

Image on left is overhead view of glass mixing bowl containing gluten free flour blend, baking soda, baking powder, and pumpkin pie spice before being whisked together. Image on right is overhead view of glass mixing bowl and wire whisk after the dry ingredients were whisked together.

In a large mixing bowl, whisk together oil, eggs, sugars, and vanilla until combined.

Image on left is overhead view of glass mixing bowl containing granulated sugar, brown sugar, eggs, vegetable oil, and vanilla. Image on right is same glass mixing bowl with wire whisk after ingredients were whisked together.

Add pumpkin puree and milk to the sugar mixture and whisk until combined.

Overhead view of glass mixing bowl containing wire whisk and liquid ingredients for making gf pumpkin muffins whisked together.

Add the flour mixture to the pumpkin mixture and stir until just combined.

Image on left is overhead view of glass mixing bowl with dry ingredients being added to wet ingredients for pumpkin muffins. Image on the right is overhead view of glass mixing bowl and wooden spoon after the dry and wet ingredients for pumpkin muffins have been stirred together.

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.

Image on the left is an overhead view of pumpkin muffin batter in muffin pan lined with baking cups. Image on the right is an overhead view of the same muffin pan with muffins that have been baked.

Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Close up view of gf pumpkin muffins on a wire cooling rack.

Baker’s Tips

  • 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.

What Type of Gluten Free Flour Should I Use?

To get the best results, use a good quality all-purpose gluten free flour 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.

Recipe FAQs

Can I substitute pumpkin pie filling for pumpkin puree?

I don’t recommend using pumpkin pie filling in this recipe.  Pumpkin pie filling includes sweeteners and spices so you can end up with too sweet, overly spiced muffins.
 
Pumpkin puree is simply pumpkin without any sugar or spices added.  I use the canned version of pumpkin puree because it is inexpensive and readily available all year.

How do you store pumpkin muffins?

Store these gluten free 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 these muffins at room temperature.
 
The muffins will also keep in the freezer for up to 3 months, if stored in a freezer-safe bag.  Thaw the muffins overnight on the counter and reheat in the microwave for a few seconds.

One gluten free pumpkin muffin on a stack of 2 small white plates with a white coffee cup, tan and white striped kitchen towel, and more muffins in the background.

Gluten Free Pumpkin Muffins

These pumpkin muffins are an easy way to enjoy the flavors of fall.  Their tender texture and sweet pumpkin flavor make them a great choice for breakfast or 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

If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

Close up view of gf pumpkin muffins on a wire cooling rack.

Easy Gluten Free Pumpkin Muffins

Connie @ Flavor Walk
These Gluten Free Pumpkin Muffins are lightly spiced, tender, and filled with pumpkin flavor.
5 from 2 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Snack
Cuisine American, Gluten free
Servings 12 muffins
Calories 225 kcal

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.

Nutrition

Serving: 1muffinCalories: 225kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 211mgPotassium: 96mgFiber: 3gSugar: 19gVitamin A: 4018IUVitamin C: 1mgCalcium: 46mgIron: 1mg

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.

« Gluten Free Zucchini Banana Bread
Gluten Free Chocolate Chip Pumpkin Bread »

Thanks for sharing this recipe!

  • 24

Reader Interactions

Comments

  1. Paula says

    October 15, 2021 at 9:32 pm

    Great recipe!

    Reply

Leave a Reply Cancel reply

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

Recipe Rating




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

Primary Sidebar

WELCOME

Connie of Flavorwalk Food BlogWelcome to Flavor Walk. I'm Connie the author of this blog where I share gluten-free, simple and easy recipes that add flavor to life. Spend a little time, explore, and you may find some flavor to add to your life, too.
More about me...

Stay Connected

Sign up to receive new recipes delivered to your inbox!

Featured Posts

One slice of gluten free spice cake on small white plate with remaining cake in the background.

Gluten Free Spice Cake

Close up view of slices of gluten free chocolate chip pumpkin bread on parchment paper.

Gluten Free Chocolate Chip Pumpkin Bread

A piece of gluten free banana cake and fork on small white plate with more cake in the background.

Gluten Free Banana Cake with Cream Cheese Frosting

One gluten free pumpkin bar and a fork filled with some of the pumpkin bar on a white plate with ta pan of pumpkin bars in the background.

Gluten Free Pumpkin Bars

Close-up view of a white platter filled with gluten free banana muffins.

Gluten Free Banana Muffins

Three slices of gluten free cinnamon bread in front of the remaining loaf of cinnamon bread.

Gluten Free Cinnamon Swirl Bread

A serving of no bake oreo cheesecake and a fork on a white plate with additional cheesecake in the background.

No Bake Oreo Cheesecake Recipe (Gluten Free)

Popular Cake Recipes

Gluten Free Chocolate Sour Cream Bundt Cake on a round white plate with a tan and white striped kitchen towel under the plate.

Gluten Free Chocolate Sour Cream Bundt Cake

A slice of cranberry coffee cake and a fork on a pink and white floral plate

Gluten Free Cranberry Cake

Close up view of an uncut chocolate brownie cheesecake on a round white plate with forks and smaller plates in the background.

Chocolate Brownie Cheesecake {Gluten Free}

Gluten Free Lemon Cake on a round white plate with a raspberry and white striped kitchen towel in the background.

Gluten Free Lemon Cake

Overhead view of a gluten free icebox cake on a clear glass cake stand.

Old-Fashioned Chocolate Icebox Cake

Overhead view of 4 slices of lemon loaf cake on a white plate.

Lemon Loaf Cake with Lemon Glaze

COPYRIGHT

All images and text on this site are property of Flavor Walk.  Feel free to share recipes you have made and provide a link back to the page on flavorwalk.com where you found the recipe.  Pinning is always welcomed and appreciated.  Thank you!

Flavor Walk is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Home
  • Nutritional Disclaimer
  • Terms & Conditions
  • GDPR Requests
  • CCPA
  • Do Not Sell My Personal Information

Copyright © 2022 Flavor Walk • Privacy Policy • Disclosure

363 shares
  • 24