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Pumpkin Muffins

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Moist, tender Pumpkin Muffins bursting with pumpkin and warm fall spice flavors are the perfect fall treat. You can’t go wrong with a batch of these delicious cozy muffins– and grab yours quick because they will disappear before you know it.

This recipe takes just minutes to prepare and will satisfy all your autumn cravings and then some.

Seriously, you will not be able to stop eating these.

Pumpkin colored muffins in white muffins liners scattered across a dark serving platter.

Our family can never get enough of these gluten, dairy, and soy free muffins in the fall. They are a treat we look forward to every year.

So much so that we suggest baking a double batch of muffins and freezing the extra.

These work perfectly for a grab and go breakfast with your coffee, fun after school snack for the kids, or festive after dinner dessert.

And keep in mind you can also dress up this recipe with a cinnamon sugar topping or buttery streusel that can be ready in just minutes.

pumpkin muffin ingredients

  • dairy free butter— our go-to is Earth Balance Buttery Sticks
  • pumpkin puree— canned pumpkin works too. We use Farmer’s Market Organic Canned Pumpkin
  • granulated sugar
  • brown sugar–packed
  • eggs— room temperature
  • vanilla extract— we use the McCormick brand; this brand is known to be gluten free
  • gluten free all-purpose flour— follow the scoop and level method. Our favorite brand is Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Purchase it in bulk here to save money. This blend does contain xanthan gum.
  • xanthan gum— omit if your gluten free all-purpose flour contains this or guar gum
  • pumpkin pie spice
  • cinnamon
  • baking powder— after opening, the container loses its potency after 6 months. We suggest labeling the container with the date opened.
  • baking soda— this also loses its potency after being opened for 6 months
  • kosher salt
  • optional cinnamon sugar topping— warm 3 tbsp dairy free butter in a small bowl. Then using a pastry brush top the cooled muffins with warmed butter. Then dip into a shallow bowl mixture of 1/4 c granulated sugar and 1 tsp of cinnamon
  • optional cream cheese frosting— use this cream cheese frosting or brown sugar cream cheese frosting recipe
  • muffin tinhere is the 12 cavity muffin tin we use in our home
  • muffin liners— here are white paper liners like we use
Pumpkin colored muffins in white muffins in a large white bowl.

recipe instructions

First, preheat the oven to 350 degrees Fahrenheit. Then line 16 muffin cups with liners or spray cavities with a nonstick spray.

In an electric stand mixer or large mixing bowl with handheld mixer, combine the melted butter and pumpkin puree. Then add in the sugars and combine. Stir in the eggs and vanilla extract; set aside.

Then in a large mixing bowl, combine the flour, xanthan gum if needed, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

Next, add the dry ingredients to the wet ingredients and mix until smooth. Scrape down the sides and bottom of the bowl as needed.

Transfer the batter to muffin tins, filling each cavity 3/4 full.

Bake for approximately 22-24 minutes. Test the center of a muffin with a toothpick like you would a cake. When the toothpick comes out clean, remove the muffins to a cooling rack.

Store completely cooled muffins in an airtight container on the countertop.

frequently asked questions

is canned pumpkin the same as pumpkin puree

Yes. 1 cup of fresh pumpkin puree equals 1 cup canned pumpkin. However, pumpkin pie filling is different and not used in this recipe.

can we add dairy free semi-sweet chocolate chips to this recipe

Yes, yes, yes. Stir in Enjoy Life Mini Chips or Nestle Toll House Allergen Free Chocolate Chips to the pumpkin muffin mixture just before transferring to the muffin tin.

will this recipe work for mini muffins

Yes, most definitely. Line a mini muffin pan with paper liners or nonstick spray. Adjust the bake time.

can these be baked ahead of time

Yes. You can bake these up to 2 days ahead of time. Once cooled store in an airtight container on the countertop.

can these be frozen

Yes. After the muffins are completely cooled, transfer them to an airtight container up to 3 months. Allow to thaw in the refrigerator and enjoy.

We highly recommend baking a double batch of muffins and freezing extra– they disappear so fast.

more delicious pumpkin recipes

Pumpkin colored muffins in white muffins liners on a white plate across a dark serving platter.

hearty dinner recipes you will love

  • pasta e fagioli— this soup is loaded with hearty ground sausage, fresh diced vegetables, beans, tender ditalini pasta noodles, and delicious herbs in a savory broth. You will love this recipe.
  • shepherd’s pie— seasoned ground beef, tender carrots and celery, and topped with a fluffy layer of creamy mashed potatoes for the ultimate comfort food
  • chicken pot pie flavorful vegetables, packed with shredded rotisserie chicken, and all nestled in a flaky, buttery crust
  • skillet lasagna— in this one-pot recipe you simply break the noodles over the skillet and let the marinara sauce do all the work. This recipe is perfect for busy weeknights.

lastly

Moist Pumpkin Muffins are easy to make and a family favorite. This is a recipe you will want to make an autumn tradition in your home.

Not only are these the perfect midday snack, but they are also perfect for breakfast and dessert.

Did you know we are continually adding more classic fall recipes to our website every week?

So be sure to follow along on Facebook, Pinterest, and Instagram. Like and comment often so our posts keep showing up in your feed.

We don’t want you to miss out on the very best of eating gluten and dairy free.

Eat well and feel well,

Jill

A white bowl full of pumpkin colored muffins in white muffins liners.
Print Recipe
5 from 1 vote

Pumpkin Muffins

Course: Breakfast, Brunch, Dessert
Keyword: Dairy Free, Gluten Free, soy free
Servings: 16 muffins
Author: Eating Gluten and Dairy Free

Ingredients

Wet Batter Ingredients

  • ½ c dairy free butter 1 stick, melted
  • 15 oz can pumpkin puree
  • ¾ c granulated sugar
  • ¾ c brown sugar packed
  • 3 large eggs room temperature
  • 1 tsp vanilla extract

Dry Batter Ingredients

  • c gluten free all-purpose flour spoon and leveled method, brand suggestion in post
  • 1 tsp xanthan gum omit if GF all-purpose flour contains this or guar gum
  • 1 tbsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Instructions

  • Preheat the oven to 350° F. Line 16 muffin cavities with muffin liners or spray with nonstick spray.
  • In an electric stand mixer or large mixing bowl with a handheld mixer, combine the melted butter and pumpkin puree.
  • Then add in the sugars and combine. Stir in the eggs and vanilla extract; set aside.
  • In a large mixing bowl, combine the flour, xanthan gum if needed, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  • Next, add the dry ingredients into the wet ingredients and mix until smooth. Scrape down the sides and bottom of the bowl as needed.
  • Transfer the batter to muffin tins, filling each cavity 3/4 full.
  • Bake for approximately 22-24 minutes. Test the center of a muffin with toothpick like you would a cake. When the toothpick comes out clean, remove the muffins to a cooling rack.
  • Store completely cooled muffins in an airtight container on the countertop up to 3 days.
  • To Freeze– transfer completely cooled muffins in an airtight container and freeze for up to 3 months. Thaw in the refrigerator.
  • Optional– stir in dairy free chocolate chips to batter before transferring to muffin tin.

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2 Comments

  • Laura Andrews September 17, 2021 at 11:04 am

    These are amazing!!!!

    Reply
    • Jill October 2, 2021 at 9:09 am

      Thank you for the comment and 5 star rating! we couldn’t be anymore excited you enjoy these muffins. Jill

      Reply

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