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    Home » Breakfast » Muffins

    Gluten Free Pumpkin Muffins

    Published: Sep 22, 2021 · Modified: Oct 3, 2024 by Tiffany · This post may contain affiliate links · 1 Comment.

     

     

    Jump to Recipe Print Recipe

    It's that pumpkin spice time of year! At our house, we go more by food seasons than calendar seasons - you know citrus season, berry season, apple and 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 a great recipe for you.

    Pumpkin puree gives these delicious muffins the perfect tender texture.  They are delicious with a cup of coffee or even as a lunch box snack.

    A gluten free pumpkin muffin topped with pumpkin seeds sitting on a metal cooling rack.

    This recipe only uses ½ cup of pumpkin puree, so if you're looking for more ideas to use up a whole can of pumpkin, check out my favorite gluten free recipes for leftover pumpkin, which includes my gluten-free pumpkin bread that is topped with the most amazing cream cheese frosting.

    Jump to:
    • Why you'll love this gluten-free pumpkin muffin recipe
    • Ingredient Notes
    • Substitutions & Variations
    • How to make gluten free pumpkin muffins
    • Tips for making the best muffins
    • Storage
    • Recipe FAQs
    • More gluten-free pumpkin recipes to consider:
    • Recipe

    Why you'll love this gluten-free pumpkin muffin recipe

    • EASY TO MAKE - These easy pumpkin muffins mix up in under 5 minutes and doesn't require special equipment.
    • QUICK - They will be ready to eat in about 30 minutes.
    • SMALL BATCH - This recipe only makes 6 muffins, which is perfect for a small family or a single person who is eating gluten free. 
    • ALLERGEN FRIENDLY - It's gluten free, dairy free and nut free as written!

    Ingredient Notes

    Ingredients for gluten free pumpkin muffins on a white table.
    • Gluten-Free Flour Blend - for almost all of my recipes, I use Bob's Red Mill 1:1 Gluten Free Flour Blend.  You can use your favorite type of flour but ensure it contains xanthan gum or a similar binder.  
    • Baking Powder  - This leavening agent helps gives you that extra lift for light fluffy pumpkin muffins with beautiful 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, vegetable oil or coconut oil will work fine too.
    • 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. I don't recommend substituting brown sugar because the batter will be too moist, but coconut sugar would work fine.
    • Eggs - Just one egg to provide the structure needed for rising.
    • Pure 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.  I usually use unsweetened coconut milk. Just a little extra liquid to help loosen up the batter.  If you're not dairy free, use regular dairy milk in the same measure.
    • 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.

    See recipe card for full ingredient list with measurements.

    Substitutions & Variations

    • Not Dairy Free - You can use dairy milk in the same measure.
    • Make it Vegan / Egg Free - I would suggest trying a baking soda + vinegar egg replacement  or a flax egg here. 
    • No pumpkin seeds - You can leave them out since they are just sprinkled on top.
    • Chocolate lovers - Add ½ cup of chocolate chips to these muffins.  I like using mini chocolate chips best!
    • Sprinkle the top of the muffins with cinnamon sugar instead of pumpkin seeds for a twist.

    How to make 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 gluten-free muffins for my family with whatever ingredients we have on hand.  I am a die hard believer that the muffin method is the best way to get great texture and beautiful muffin tops.

    Gluten free flour, sugar, baking powder, salt and pumpkin spice mixed together in a large white bowl.

    STEP 1: Combine the gluten free flour, sugar, baking powder, salt and pumpkin pie spice in a large mixing bowl. Whisk until well mixed.

    An egg whisked to frothy bubbles.

    STEP 2: Crack the egg into a second smaller bowl and whisk until frothy, like soap bubbles.

    Oil, vanilla, pumpkin puree and milk being added to the beaten egg.

    STEP 3: Add the oil, vanilla, pumpkin puree and milk to the beaten egg. Whisk until smooth.

    Wet ingredients being folded into dry ingredients in a large white mixing bowl.

    STEP 4: Fold the wet ingredients into the dry ingredients until just mixed, about 15 strokes.

    Pumpkin muffin batter being portioned into a muffin tin with an ice cream scoop.

    STEP 5: Portion the muffin batter into six lined muffin cups.

    Unbaked gluten free pumpkin muffin batter topped with pumpkin seeds.

    STEP 6: Top the muffins with a sprinkle of pumpkin seeds and bake.

    Two gluten free pumpkin muffins sitting on a metal cooling rack.

    Tips for making the best muffins

    1. Make sure to measure your gluten free flour carefully. A scale is the most accurate measurement. But if you prefer cups, then make sure to spoon flour into your measuring cup and level it off at the top. Never scoop the cup into the flour or pack the flour in.
    2. Use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling already has sugar and spices mixed in and it will not turn out right in this recipe.
    3. Don't overmix the batter. Fold the batter together just until the dry ingredients are incorporated.
    4. Always check the muffins for done rather than trusting the timer. Check the muffins by gently poking the top center of a muffin with your finger. If it bounces right back, it's ready. If it leaves an indentation, then bake for an additional 2 minutes and check again.
    A gluten free pumpkin muffin sliced open on a plate and spread with butter.

    Storage

    You should store leftover 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.

    These muffins also freeze well.  After the muffins have cooled completely, wrap them individually in plastic wrap and place them in a freezer bag.  Freeze for up to 3 months.  Thaw overnight in the refrigerator before serving.

    Recipe FAQs

    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.

    What is the difference between pumpkin puree and pumpkin pie filling?

    Pumpkin puree is just straight mashed, cooked pumpkin. Pumpkin pie filling has sugar and spices already mixed in.

    Can I use homemade pumpkin puree for this recipe?

    Yes, but homemade pumpkin puree tends to be wetter than the canned puree. You can reduce the moisture by cooking down the puree on the stove and cooling before use.

    More gluten-free pumpkin recipes to consider:

    • Slices of gluten free chocolate pumpkin bundt cake.
      Gluten Free Chocolate Pumpkin Cake
    • Collage image of 32 gluten free recipes for leftover pumpkin puree
      32 Ways to Use Leftover Pumpkin Puree
    • A stack of gluten free pancakes on a white plate.
      Gluten Free Pumpkin Pancakes
    • A stack of pumpkin granola bars on a wood plate.
      Pumpkin Granola Bars

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    A gluten free pumpkin muffin topped with pumpkin seeds and sitting on a metal cooling rack.

    Gluten Free Pumpkin Muffins

    These gluten free pumpkin muffins are filled with pumpkin spice and everything nice!
    Author: Tiffany
    4.86 from 7 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 257kcal
    Prevent your screen from going dark

    Ingredients

    • 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
    • 1 teaspoon Baking Powder
    • ¼ teaspoon Salt
    • ¾ teaspoon Pumpkin Pie Spice
    • ⅔ Cup Sugar
    • 1 Egg
    • 3 Tablespoon Olive Oil
    • ½ teaspoon Vanilla
    • ½ Cup Pumpkin Puree
    • ¼ Cup Non-Dairy Milk regular or non-dairy
    • 2 Tablespoon Pumpkin Seeds optional

    Instructions

    • Preheat oven to 375 degrees F. Line 6 muffin cups with paper liners.
    • in a large bowl, combine dry ingredients: gluten free flour, baking powder, salt, pumpkin spice and sugar. Stir well and set aside.
      1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ¾ teaspoon Pumpkin Pie Spice, ⅔ Cup Sugar
    • In a second smaller bowl, crack and whisk your egg until frothy.
      1 Egg
    • Add the wet ingredients to the egg: olive oil, vanilla, pumpkin puree and milk. Whisk together until smooth.
      3 Tablespoon Olive Oil, ½ teaspoon Vanilla, ½ Cup Pumpkin Puree, ¼ Cup Non-Dairy Milk
    • 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.
      2 Tablespoon Pumpkin Seeds
    • 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.

    Notes

    Storage: Store in an airtight container in the refrigerator for up to 3 days.
    Calories: 257kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 185mg | Potassium: 96mg | Fiber: 3g | Sugar: 24g | Vitamin A: 3257IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    Comments

    1. Morgan Robins says

      October 07, 2022 at 10:10 am

      5 stars
      These are perfect fall muffins. I made a batch this morning and am so excited to share them with friends this weekend. I doubled the recipe and added about 3/4 C chocolate chips. The flavor, consistency and smell are just what I'd hoped for. Definitely making these again. Thanks, Well Fed Baker!

      Reply
    4.86 from 7 votes (6 ratings without comment)

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