Happy first day of fall! At our house, we go more by food seasons that calendar seasons – you know citrus season, berry season, apple + pumpkin season and chocolate season (which happens on all the in between days). These gluten free pumpkin muffins are terrific year round, but if you’re really vibing the pumpkin spice now that fall is here this is the recipe for you.
What ingredients are used for this pumpkin muffin recipe?
Flour – for almost all of my recipes, I use Bob’s Red Mill 1:1 Gluten Free Flour Blend. You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different.
Baking Powder – Leavener helps gives you that extra lift for light fluffy muffins with beutiful domed tops.
Spices – Pumpkin spice is very important for that signature fall flavor.
Oil – I typically use extra light olive oil for all of my baking and cooking. If you don’t have olive oil any light flavored cooking oil will do.
Sugar – Although pumpkin is most often found in the company of brown sugar, this recipe calls for white sugar to help with the moisture brought by the pumpkin puree.
Eggs – Just one egg to provide the structure needed for rising.
Pumpkin Puree – Use canned pumpkin puree here, not pumpkin pie filling. Canned puree has less moisture than homemade puree.
Vanilla – Just a hint of vanilla to sweeten the flavor.
Milk – Any dairy free milk will do (or regular milk if you consume dairy). Just a little extra liquid to help loosen up the batter.
Pumpkin Seeds – These are optional but I really enjoy the extra crunch on top. If you don’t have pumpkin seeds you can substitute with nuts or leave them plain.
How to make homemade gluten free pumpkin muffins
If you browse my website, you’ll see I am a huge muffin fan. Just about every weekend I bake fresh muffins for my family with whatever ingredients we have on hand. I am a die hard believer in the muffin method for mixing to get great texture and beautiful muffin tops.
First combine all of your dry ingredients in one bowl: flour, baking powder, salt, pumpkin spice and sugar. Mix it all together.
In a second smaller bowl, whisk your egg until it’s frothy. This incorporates air into the egg which will help your muffin rise later. Add the wet ingredients to the egg: oil, vanilla, pumpkin puree and milk. Whisk it all together.
Pour the wet ingredients into the dry and fold it together with a spatula, about 15 strokes.
Scoop your batter into your muffin cups filling them almost to the top. You should have exactly enough batter for 6 muffins.
Bake in a hot oven, 375 degrees F, for 28-30 minutes until the tops spring back when gently poked.
You should end up with perfect pumpkin spice muffins! Look at that inside texture 🙂
Can I make these muffins ahead of time?
Absolutely. You can make these for the week ahead and reheat for breakfast or a snack. I love putting treats like this in my son’s lunchbox.
How do you store leftover muffins?
You should store these in an airtight container in the refrigerator. You can either let them come to room temperature before serving or microwave for 15 seconds to reheat.
If you love pumpkin, check out these other great recipes!
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Dairy Free Pumpkin Muffins
- 1 C Gluten Free 1-to-1 Flour Blend
- 1 tsp Baking Powder
- ¼ tsp Salt
- ¾ tsp Pumpkin Spice
- ⅔ C Sugar
- 1 Egg
- 3 Tbsp Olive Oil
- ½ tsp Vanilla
- ½ C Pumpkin Puree
- ¼ C Non-Dairy Milk regular or non-dairy
- 2 Tbsp Pumpkin Seeds
- Preheat oven to 375 degrees F. Line 6 muffin cups with paper liners.
- in a large bowl, combine dry ingredients: flour, baking powder, salt, pumpkin spice and sugar. Stir well and set aside.
- In a second smaller bowl, crack and whisk your egg until frothy.
- Add the wet ingredients to the egg: olive oil, vanilla, pumpkin puree and milk. Whisk together until smooth.
- Add the wet ingredients to the dry ingredients and fold together with a spatula, about 15 strokes.
- Scoop the batter into your prepared muffin cups, dividing equally between 6 cups. It should be filled almost to the top. Sprinkle the tops with pumpkin seeds if using.
- Bake in preheated oven for 28-30 minutes, until tops spring back when gently poked.
- Remove from oven to cool and serve. Do not cool in the muffin tin for more than 10 minutes or the bottoms will become wet with condensation.
- Store in an airtight container in the refrigerator.