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Gluten-Free Pumpkin Muffins

By Sabine Venier

Published Oct 9, 2024

4.91

Read 116 Reviews

Prep 10 minutes mins

Cook 25 minutes mins

Servings 12 muffins

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If you’re going to make any seasonal treat this fall, make it these gluten-free pumpkin muffins! This no-fuss recipe is all I’ve been craving lately, and my family are huge fans too. They’re moist, perfectly spiced, and have a deliciously fluffy texture with a beautiful golden-brown top. I use real pumpkin puree and gluten-free flour, which packs these muffins with autumnal flavor and keeps them totally gluten-free. This recipe is also naturally dairy-free!

Gluten-Free Pumpkin Muffins Recipe

These muffins are soft and tender like our gluten-free pumpkin bread but handheld like these gluten-free pumpkin cookies—the best of both worlds! I spice the batter with cinnamon, nutmeg, and ground ginger to give these gluten-free pumpkin muffins that classic pumpkin spice flavor. Then, the eggs, vegetable oil, and two types of sugar (granulated and brown) make the muffins super moist, with just the right amount of sweetness. They’re easy to make and freeze beautifully, too! I always warm mine up in the microwave for a few seconds to have with my morning coffee.

Ingredients

• Gluten-Free All-Purpose Flour with Xanthan Gum: Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum for the best texture. We like Pillsbury gluten-free flour. Not all flours are created equal, and you may experience different results depending on the brand you use. If your flour doesn’t contain xanthan gum, I recommend adding ½ teaspoon of xanthan gum to the dry ingredients.
• Baking Powder & Baking Soda: Makes these GF pumpkin muffins nice and fluffy. Always double-check the labels on your baking powder and baking soda to ensure they’re gluten-free, as some brands may have cross-contamination risks.
• Spices: I use cinnamon, nutmeg, and ground ginger for a lightly spiced flavor that isn’t overpowering. You can also use 2 ½ teaspoons of pumpkin pie spice instead of the individual spices.
• Vegetable Oil: Provides moisture and helps keep these muffins soft. Use a neutral-flavored vegetable oil, like canola oil. Melted coconut oil and even melted unsalted butter will work, but they’ll add a slightly different flavor.
• Brown Sugar & Granulated Sugar: A combination of brown and granulated sugar gives these gluten-free pumpkin muffins just the right amount of sweetness. The molasses in the brown sugar also adds depth of flavor and color.
• Canned Pumpkin Puree: Don’t accidentally buy pumpkin pie filling! You want 100% pure pumpkin puree for this recipe. You can also make your own pumpkin puree from fresh pumpkins if you’d prefer. I’ve included instructions on how to do that below.
• Eggs: Use large eggs to bind the ingredients together. The eggs also help the muffins to rise.
• Vanilla Extract: Adds a lovely warmth and flavor to the batter.
• Salt: For flavor enhancement.

Tips and Suggestions

• Xanthan gum is an important ingredient in gluten-free baking. It mimics the gluten in traditional flour and creates a similar texture. That’s why I recommend using an all-purpose gluten-free flour that already includes xanthan gum. But don’t worry if your flour doesn’t have it; you can just add ½ teaspoon of xanthan gum to this recipe.
• Make sure your oven is set to 350°F (175°C) and fully preheated before baking the muffins. The high temperature helps the muffins to rise and creates the beautiful cracked tops you see in my photos!
• Let your muffins cool for 5 minutes in the muffin tin before removing them. This helps them to set and stops them from falling apart. However, I don’t recommend letting them cool completely in the tin because they might get soggy. Move them to a wire rack to cool after 5 minutes.
• Be careful not to overmix the batter. This can result in tough and dense muffins. Mix just until all the ingredients are incorporated.
• A greased cookie scoop can help you portion the batter evenly into the muffin tin.

Can I Use Fresh Pumpkin Puree Instead of Canned Pumpkin Puree?

Yes, you can! Here’s how to prepare fresh pumpkin puree for this recipe:

1. Wash your pumpkin and slice it in half (pie or sugar pumpkins work best).
2. Remove the seeds and stringy bits.
3. Place the pumpkin halves on a baking sheet, cut side down.
4. Roast in a 375°F (190°C) oven for 45 minutes to an hour or until the flesh is easily pierced with a fork.
5. Scoop out the flesh and blend it in a food processor until smooth.
6. Strain the puree through a fine mesh sieve to remove any excess liquid. It should match the consistency of canned pumpkin.
7. Once strained, measure out the amount needed to make these muffins. Any extra puree can be used in other recipes or frozen for later.

Why Are My Muffins Dense?

Make sure not to overmix the batter, as this can cause your GF pumpkin muffins to be dense. Also, check that your baking powder and baking soda are fresh, as expired leavening agents can affect the texture.

What Else Can I Add?

I sometimes make these spiced pumpkin gluten-free muffins with chocolate chips, which is delicious! After combining the wet and dry ingredients, I fold in ½ to 1 cup of chocolate chips. You can also add chopped nuts or dried fruit to the batter if you like. Just don’t add more than a cup’s worth of additional ingredients, or the batter may become too heavy and not rise properly.

Storage Instructions

Store these homemade gluten-free pumpkin muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Thaw at room temperature before eating.

More Gluten-Free Pumpkin Recipes to Try!

• Gluten-Free Pumpkin Pie
• Almond Flour Pumpkin Bread
• Gluten-Free Pumpkin Donuts
• Gluten-Free Pumpkin Pancakes
• Gluten-Free Pumpkin Waffles

4.91 from 70 votes

Gluten-Free Pumpkin Muffins Recipe

By: Sabine Venier

Servings: 12 muffins

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

These gluten-free pumpkin muffins are moist, perfectly spiced, and have a deliciously fluffy texture. The best treat to make this fall!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

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• ▢ 1 ¾ cups gluten-free all-purpose flour with xanthan gum
• ▢ 1 ½ teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ 2 teaspoons cinnamon
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon nutmeg
• ▢ ¼ teaspoon ground ginger
• ▢ 2 large eggs
• ▢ ⅔ cup packed dark brown sugar
• ▢ ½ cup sugar
• ▢ ½ cup vegetable oil
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ¼ cups canned pumpkin puree

US Customary – Metric

[adthrive-in-post-video-player video-id=”5ypx0PEt” upload-date=”2020-10-23T13:53:35.000Z” name=” Gluten-Free Pumpkin Crumb Muffins (Dairy-Free Option)” description=”Gluten-Free Pumpkin Crumb Muffins. Soft and moist gluten-free pumpkin muffins with a brown sugar crumb topping and vanilla maple glaze. The recipe also includes a dairy-free option.”]

Instructions 

• Preheat oven to 350°F (175°C). Line a muffin pan with 12 paper liners or lightly grease it.
• In a large bowl, whisk together gluten-free all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ground ginger.
• In a separate bowl, whisk together the eggs, brown sugar, sugar, oil, and vanilla extract.
• Whisk the pumpkin puree into the wet ingredients.
• Gradually add wet ingredients to dry ingredients, mixing until combined.
• Divide batter evenly into muffin cups, filling each almost full.
• Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
• Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• If your gluten-free flour blend doesn’t already contain xanthan gum, add ½ teaspoon of xanthan gum to this recipe when combining the dry ingredients.
• To Store: Keep in an airtight container at room temperature for up to 3 days.
• To Freeze: Wrap in plastic wrap and place in a freezer-safe bag or container. Freeze them for up to 3 months and thaw at room temperature.
• Mama says, “Check all of your labels!”

Nutrition

Serving: 1muffinCalories: 240kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 31mgSodium: 212mgPotassium: 83mgFiber: 3gSugar: 22gVitamin A: 4018IUVitamin C: 1mgCalcium: 66mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Gluten-Free Pumpkin Muffins Step-by-Step

Preheat oven to 350°F. Line a muffin pan with 12 paper liners or lightly grease it. In a large bowl, whisk together 1 ¾ cups gluten-free all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons cinnamon, ½ teaspoon salt, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger.

In a separate bowl, whisk together 2 large eggs, ⅔ cup brown sugar, ½ cup sugar, ½ cup oil, and 1 teaspoon vanilla extract. 

Whisk 1 ¼ cups pumpkin puree into the wet ingredients.

Gradually add wet ingredients to dry ingredients, mixing until combined.

Divide batter evenly into muffin cups, filling each almost full.

Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.