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.
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:
- 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
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Add the oil, eggs, sugar, and vanilla to a large mixing bowl 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 muffin pan and bake.
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.
In a large mixing bowl, whisk together oil, eggs, sugars, and vanilla until combined.
Add pumpkin puree and milk to the sugar mixture and whisk until combined.
Add the flour mixture to the pumpkin mixture and stir 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.
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
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.
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.
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!
These Gluten Free Pumpkin Muffins are lightly spiced, tender, and filled with pumpkin flavor.
- 1 2/3 cups gluten free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon vanilla
- 1 1/4 cups pumpkin puree
- 1/4 cup almond milk
-
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.
- 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.
Great recipe!