Moist, tender Gluten Free 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.
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.
Why Make Homemade Muffins
- These work perfectly for a grab and go breakfast with your coffee, fun after school snack for the kids, or festive after dinner dessert.
- You can also dress up this recipe with a cinnamon sugar topping or buttery streusel that can be ready in just minutes.
- These are gluten, dairy and soy free muffins!
- These pumpkin Gluten-free muffins are moist and flavorful - better than anything you'd get at a grocery store- plus they're safe!
Here are the brands we suggest using for these gluten-free pumpkin muffins. You can use others if desired, but these are what this recipe was tested with. Get more info on all of these ingredients at the bottom of the post in the recipe card.
- 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--simple white sugar is all you need
- 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. You can also use King Arthur's Gluten Free All Purpose Flour. We have only tested this recipe with these sweet flour blends, but if you wanted to try an oat flour, almond flour, or other gluten-free flour blend (and you're okay with the slight taste difference) then you could try that with this recipe.
- xanthan gum-- omit if your gluten free all-purpose flour contains this or guar gum
- pumpkin pie spice
- 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 Tablespoons of 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 ¼ c granulated sugar and 1 teaspoon of cinnamon
- optional cream cheese frosting-- use this cream cheese frosting or brown sugar cream cheese frosting recipe
- Muffin tin-- here is the 12 cavity muffin tin we use in our home
- Muffin liners-- here are white paper liners like we use
- Non stick spray-- always check that you're using a gluten free spray. Many baking sprays have flour in them.
- Stand mixer- we like our good ol' KitchenAid, but any mixer will work, or a handheld electric mixer
- Measuring cups and spoons
- Rubber spatula
- 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 ¾ 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 at room temperature for up to 3-4 days.
You can freeze these homemade gluten-free pumpkin muffins for longer storage.
For best results, we suggest that you flash freeze them for 2 hours or so, or until they're frozen through.
Then you can transfer them to a freezer safe container or freezer bag before storing for long term storage- up to 3 months.
Thaw overnight and the fridge and reheat if desired.
Frequently Asked Questions
Yes. 1 cup of fresh pumpkin puree equals 1 cup canned pumpkin.
However, pumpkin pie filling is different and should not used in this gluten-free pumpkin muffin 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 and enjoy some chocolate chip pumpkin muffins.
Yes, most definitely. Line a mini muffin pan with paper liners or nonstick spray. Adjust the bake time.
Yes. You can bake these up to 2 days ahead of time. Once cooled store in an airtight container on the countertop.
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.
Tips and Variations
- Take these simple muffins up a notch by adding some buttercream frosting, cream cheese frosting, or a drizzle of maple syrup or honey on top of the muffins before sinking your teeth into these delicious things.
- Make these vegan pumpkin muffins by swapping the eggs out for an egg replacement, like flax eggs.
- Add some texture to the muffins by adding pumpkin seeds to the pumpkin batter right before putting them in the oven.
More delicious pumpkin recipes
- pumpkin ice cream-- a sure way to enjoy the change of seasons is with this cool and refreshing treat that tastes just like a slice of pumpkin pie
- pumpkin cinnamon sugar donuts-- you'll fall madly in love with these donuts. They're incredibly soft and moist on the inside, with a sweet crunchy cinnamon sugar coating on the outside.
- pumpkin bread with cream cheese frosting-- this delicious homemade bread is moist and full of tender pumpkin flavor with a decadent cream cheese frosting
- soft pumpkin cookies with cream cheese frosting-- each cookie is full of sweet pumpkin, spices, and topped with a dreamy cream cheese frosting
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.
Gluten Free Pumpkin Muffins
Wet Batter Ingredients
- ½ cup dairy free butter 1 stick, melted
- 15 ounces can pumpkin puree
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 3 large eggs room temperature
- 1 teaspoons vanilla extract
Dry Batter Ingredients
- 1¾ cups gluten free all-purpose flour spoon and leveled method, brand suggestion in post
- 1 teaspoon xanthan gum omit if GF all-purpose flour contains this or guar gum
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 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 ¾ 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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