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.
This recipe was originally posted in September 2018, updated in September 2019, updated and video added in October 2020.
Gluten-Free Pumpkin Muffins
October means baking with canned pumpkin in my kitchen! If you have enjoyed my Gluten-Free Pumpkin Bread recipe you are going to love these gluten-free pumpkin muffins! These gluten-free pumpkin muffins are taken to the next level with a brown sugar crumb topping and a vanilla maple glaze.
Muffins are one of my favorites things to bake for my family for breakfast, as a snack or a special treat. Gluten-free muffins are super easy to make and most of the time don’t even require a mixer! You can see just how east these gluten-free pumpkin muffins are to make in the recipe video.
How To Make Gluten-Free Pumpkin Muffins
This gluten-free pumpkin muffin recipe is super easy!
- The first thing you are going to want to do is to pre-heat your oven to 350°F and line or spray your muffin tins.
- The first step to the muffin batter is to add the canned pumpkin, baking soda, brown sugar, granulated sugar, pumpkin pie spice, ground cinnamon, and salt to the bowl and mix together until all of the ingredients are fully combined.
- Then add the eggs and the pure vanilla extract to the pumpkin mixture and mix until fully combined.
- Add the gluten-free flour and baking powder to a small bowl or glass measuring cup and give it a quick stir and then pour it into the pumpkin mixture.
- Finally, pour in the melted butter into the muffin batter and mix until fully combined. The muffin batter will be thick. (photo 1)
- Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use an ice cream scoop. (photo 2)
- Now it’s time to make the crumb topping. Add all of the dry ingredients of the crumb topping to a small bowl and stir until fully combined. Pour in the melted butter into the dry ingredients and stir until the topping looks thick and crumbly. (photo 3)
- Sprinkle crumb topping on top of the muffins. I usually use about a tablespoon per muffin. (4)
- Bake the muffins for 25 minutes at 350 °F, or until a toothpick into the center comes out clean. Please watch your muffins because all ovens are different. (photo 6)
- While your muffins are cooling make the glaze. In a small bowl add all the glaze ingredients and stir until it becomes smooth. (photo 5)
- Drizzle the vanilla maple glaze over the tops of the muffins and enjoy! (photo 7)
- Store in an air-tight container in the refrigerator.
Can I use pumpkin pie filling in this gluten-free pumpkin muffin recipe?
I am sorry but you cannot use pumpkin pie filling in this recipe instead of canned pumpkin puree.
What’s the difference between Pumpkin pie filling (or mix) and canned pumpkin puree?
Pumpkin pie filling has added spices and is pre-sweetened. My recipe calls for plain canned pumpkin puree.
Tips On How To Make The Perfect Gluten-Free Muffins
- For uniformed sized muffins, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
- I always use cupcake liners to keep the muffins from sticking to the pan.
- I also like to use a cooling rack to help the muffins cool faster.
- Do not leave your muffins to cool in the pan or you may get soggy bottoms.
Can I freeze gluten-free pumpkin muffins?
You sure can! Once the pumpkin muffins are completely cooled, wrap the pumpkin muffins tightly with aluminum foil or plastic wrap and place in a freezer bag. The pumpkin muffins can be frozen for up to three months.
You can defrost the pumpkin muffins in the refrigerator overnight, on your kitchen’s counter at room temperature for several hours, or in the microwave.
Gluten-Free Flour
These gluten-free pumpkin muffins were made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum it.
Most gluten-free all-purpose flour blends have the starches and the xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy pumpkin bread!
My favorite preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I have not tried this recipe with almond, coconut, or oat flour. If you are looking for an almond flour pumpkin muffin recipe try my Paleo Pumpkin Chocolate Chip Muffins!
Pro Tip For Measuring Gluten-Free Flour
It is super important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure gluten-free flour.
I always measure gluten-free flour with the “spoon & level” method. I use a large spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Dairy-Free Baking
I have also included a dairy-free option for my gluten-free pumpkin muffin recipe. Most of my family is also dairy-free (including me), so I always try and have a dairy-free option for my gluten-free recipes.
For the dairy-free option, I used Smart Balance butter. I promise the pumpkin muffins are just as delicious made with dairy-free butter. So, you too can enjoy gluten-free and dairy-free pumpkin muffins.
Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk. I also like baking with coconut oil or Smart Balance butter.
Easy Gluten-Free Pumpkin Muffins
I love how easy these gluten-free pumpkin crumb muffins are to make. The pumpkin muffins are super moist and full of the pumpkin spice flavor everyone loves. I can’t get enough of the brown sugar crumb topping and vanilla maple glaze!
Looking For More Gluten-Free Pumpkin Recipes?
- Easy Gluten-Free Pumpkin Pie {Dairy-Free Option}
- Gluten-Free Pumpkin Bread Cookies {Dairy-Free Option}
- Gluten-Free Baked Pumpkin Donuts {Dairy-Free Option}
Here Are Some More Easy Gluten-Free Muffin Recipes To Try!
- Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
- Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
- Gluten-Free Double Chocolate Muffins {Dairy-Free Option}
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Gluten-Free Pumpkin Crumb Muffins
Ingredients
Pumpkin Muffins
- 1 ½ cups canned pumpkin , not pumpkin pie filling
- 1 teaspoon baking soda
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 large eggs , room temperature
- ⅓ cup butter, melted For dairy-free use Smart Balance butter
- 1 ½ cups gluten-free all-purpose flour with xanthan gum I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- ½ teaspoon gluten-free baking powder
Crumb Topping
- ¼ cup brown sugar, packed
- 2 tablespoons granulated sugar
- ½ teaspoon pumpkin pie spice
- ⅓ cup gluten-free all-purpose flour I like Pillsbury gluten-free
- 2 tablespoons butter, melted
Vanilla Maple Glaze
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 1 ½ teaspoons milk For dairy-free use almond, cashew or coconut milk.
Instructions
Muffins
- Pre-heat your oven to 350°F and line or spray your muffin tins.
- Add the canned pumpkin, baking soda, brown sugar, granulated sugar, pumpkin pie spice, ground cinnamon, and salt to the bowl and mix together until all of the ingredients are fully combined.
- Add the eggs and the pure vanilla extract to the pumpkin mixture and mix until fully combined.
- Add the gluten-free flour and baking powder to a small bowl or glass measuring cup and give it a quick stir and then pour into the pumpkin mixture. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Pour in the melted butter into the muffin batter and mix until fully combined. The muffin batter will be thick.
- Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop..
Crumb Topping
- Add all of the dry ingredients of the crumb topping to a small bowl and stir until fully combined. Pour in the melted butter into the dry ingredients and stir until the topping looks thick and crumbly
- Sprinkle crumb topping on top of the muffins. I usually use about a tablespoon per muffin.
- Bake the muffins for 25 minutes at 350°F, or until a toothpick into the center comes out clean. Please watch your muffins because all ovens are different.
Vanilla Maple Glaze
- In a small bowl add all the glaze ingredients and stir until it becomes smooth. Drizzle the glaze over the tops of the muffins.
- Enjoy! Store in an air-tight container in the refrigerator.
Video
Notes
- Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
- For uniformed sized muffins, I always use an ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan. I also like to use cupcake liners to keep the muffins from sticking to the pan.
- I also like to use a cooling rack to help the muffins cool faster. Do not leave your muffins to cool in the pan.
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For the dairy-free option use Smart Balance butter and unsweetened almond milk.
- Store leftovers in an air-tight container and keep in the refrigerator.
- Mama says, "always check your labels!"
Nutrition
Kris says
I added a small can of crushed pineapple in place of the other 1/2 cup of the called for pumpkin. WOW. It turned out FABULOUS!! Best gluten free muffins we’ve ever tried. Thank you!!
Tiana says
These are our Family Fav! I’m the oldest sibling so I make them with the help of one of my brother’s or sister
Sylvia says
Delicious!!!! I have made a few gluten free pumpkin muffins and these are the best I have made.They are moist and just delicious.Thank you for sharing this wonderful recipe,
Emily says
Made these tonight for my husband who recently had to go dairy free and WOW! These are delicious. He was so excited to have such a delicious DF option! He is already asking me when I’m ready to make the next batch!!!!
Mary Keefe says
These are great! Everyone e loves them even family members that do not need gluten free. Taste best when warmed slightly.
Kim Muir says
These taste like pumpkin coffee cake muffins.. Just made these this morning and they are all gone. So delicious!!!! I used King Arthur Gluten measure for measure flour and they were amazing. Thank you for sharing this recipe.
Cindy Crosson says
Great muffins I’m making them again and again lol thx Cindy from Colorado
Rachael says
This was SO good that my husband and I made these twice this weekend – whoops! Also this is the first time something has been so good I actually wrote a review! Tweaks – I used flax eggs, ghee instead of butter, coconut sugar in place of all the sugar, and vanilla bean powder instead of extract to make them low histamine. I actually accidentally put 1 tsp. Baking powder in the pumpkin mixture so it had both baking powder and baking soda. Turned out perfectly – they are dense but we love them like that. The crumble topping is perfection along with that drizzle!! YUMMM
Tracey says
Great recipe, thank you for this Audrey! Not complicated, well written, tasty, perfect texture, and easy to make. I made this for Valentine’s Day ❤️ breakfast today (without the toppings) and now I think this will be a go-to recipe at home.
My tweaks were: used my silicone mini-size muffin tray so I baked them for 15 minutes. Used coconut oil instead of melting butter. Skipped the white sugar and just used the dark brown since I like things less sweet. Added extra spice. Didn’t add xanthan gum, and used Bob’s Red Mill gluten-free flour – the one based on garbanzo beans. (That flour isn’t nice raw so nobody will be licking out the mixing bowl and spoons. But in the baked muffin you just taste the pumpkin and spices.)
Audrey says
Thank you so much Tracey for the wonderful 5-star recipe review! I am so happy that you enjoyed the pumpkin muffins and that it will be a go-to recipe for you. Thank you for sharing your tweaks, as I know it will help others. Thank you again!
Ann Gineo says
Everyone loved these muffins! They are a new family favorite!
Audrey says
Thank you so much Ann for the wonderful 5-star recipe review! I am so happy that it’s now a family favorite. Thanks again!
Terry says
Tried these yesterday and they turned out wonderful! I Decided to make them pumpkin chocolate chip and added a cup of Enjoy Life Dark Chips (med these dairy free). I didn’t do the crumble topping. I’ll be trying these out at our ministry’s coffee shop later this week 😉
Audrey says
Thank you so much Terry for the wonderful 5-star recipe review! I am so happy that you enjoyed the pumpkin muffins. I love adding chocolate chips to the muffins too. I hope everyone at the coffee shop enjoys them as well. Thanks again!
Char Gibson says
loved these muffins. i did add walnuts and this will be my go to recipe. i gave some to the girls and they all raved about them too. thanks
Audrey says
Thank you so much Char for the awesome 5-star recipe review! I am so happy that you and your girls enjoyed the pumpkin muffins. I really like nuts in my pumin muffins too. You are so welcome, I love sharing what I make for my family. Thanks again!
Bonnie Matthews says
Delicious!! I added some walnuts to some of the muffins (not everyone likes them), and I skipped the icing. Even my gluten-eating husband said they were really good.
Audrey says
Thank you so much Bonnie for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the pumpkin muffins. I really like nuts in my pumpkin muffins too, thank you for sharing as I know it will help others. Thank you again!
LoriAnn says
What is a good suggestion to replace eggs
Audrey says
Hi LoriAnn! The only egg replacer I have baked with is Bob’s Red Mill egg replacer. I have not tried it in this recipe. I know some people also use apple sauce or flax eggs when baking. I hope this helps. If you try the recipe egg-free will you please let me know how it turns out?
Joansy says
These were SO GOOD! Everyone gobbled them up! Thanks for the great recipe!
Audrey says
Thank you so much for the wonderful 5-star recipe review Joansy! I am so happy that everyone enjoyed the pumpkin muffins. You are so welcome I love sharing what I make for my family! Thank you again!
Mollie says
These are our FAVORITE pumpkin muffins. They are easy to make and look impressive. My kids can’t get enough of them! I don’t usually make the icing on top just because my kids can’t wait long enough for it!
Audrey says
Thank you Mollie for the amazing 5-star recipe review! I am so happy that these are your family’s favorite pumpkin muffins. My kids love them too. Thank you again!