Gluten-Free Pumpkin Muffins Recipe

4.90 from 68 votes

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

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: Gluten-Free Pumpkin Muffins

Servings: muffins

Preheat oven to 350°F. 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.

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!"