These gluten free pumpkin muffins have great texture & flavour, and come together in just minutes. You'd never know they're gluten-free muffins!
Last year, I pumped out a ton of gluten-free pumpkin recipes, but kind of dropped the ball this year - whoops.
Anyway, I have a great recipe to share with you in this blog post today: my gluten-free pumpkin muffin recipe!
These healthy pumpkin muffins are just about the ideal fall breakfast. They’re moist gluten-free pumpkin muffins with the perfect texture - a fluffy pumpkin muffin with a tender crumb.
You would never know they’re gf pumpkin muffins - I’ve confused my husband with them on multiple occasions. (He’ll have both GF and non-GF muffins, depending on which blog I’m working on!)
I like to do these gluten free pumpkin muffins up as a bakery style muffin, by adding toppings just before baking - but that’s entirely optional.
With toppings or without, this is a great recipe for a delicious muffin - definitely one of our favorite recipes, this time of year.
So, let’s get to it!
This easy recipe for gluten free pumpkin spice muffins use fairly basic ingredients, most of which you should be able to find in larger grocery stores.
As always, I have a few notes for you, as far as the key ingredients go:
As with all of my gluten-free baking, I use a combination of a few different gluten free flours, rather than an “all purpose flour” blend.
I find it gives me a lot more control over the finished product - better taste, texture, etc - than you get from a gluten-free flour blend.
Customizing the type of flour options - and proportions - used has a huge impact on how the flour behaves in gluten-free recipes.
When baking with gluten free flours, there’s no “one size fits all” that really does a GREAT job of everything. The individual flours all have unique flavours and properties to harness and blend.
You just don’t get that from a premix - they all tend to use the cheapest alternative flours available, to do an *alright* job of most things.
You can use canned pumpkin puree or homemade pumpkin puree in this gluten-free pumpkin muffins recipe.
The big thing is that it has to be pure pumpkin puree - NOT “pumpkin pie filling”.
Pumpkin puree should be just pumpkin. Pumpkin pie filling has sweeteners, fillers, and other additives - it won’t work as well in this recipe.
You can use whatever kind of milk you like, in this recipe.
If dairy milk isn’t an issue for you, 2% or whole milk are great options. Skim milk may slightly impact the texture, but it’ll still work.
If you prefer to use plant-based milk alternatives, Unsweetened Almond Milk is our go-to non-dairy milk .
As pictured, we used unsweetened almond milk in this batch.
I use vegetable oil - or canola oil - for the best texture.
You can use melted butter or coconut oil, just know that the muffins may be a bit dry if not served warm.
I hate that I have to specify this, but when I say “maple syrup”, I mean the literal boiled sap that was drawn from an actual maple tree.
Pancake syrup is NOT maple syrup, and probably shouldn’t be substituted in this recipe.
Treat yourself to the real thing!
Topping your muffins is an entirely optional step, but I love having a bit of extra flavor, color, and crunch on these gluten-free pumpkin muffins.
If you like STUFF in your gluten free pumpkin muffins, you can add a 1 to 1 ½ cups of chopped nuts or chocolate chips to the batter.
It’s all good!
Rounding out this recipe, you will need:
... I just don’t really have anything to add, as far as these last few ingredients go!
Well, I guess one thing: If you’d rather use Pumpkin Pie Spice than the individual spices, just use 4-5 teaspoon of it.
How to Make Gluten Free Pumpkin Muffins
The full recipe is in the recipe card at the end of this post, here is a pictorial walk through.
Preheat oven to 375 F, grease a muffin tin or line with paper liners. Set aside.
In a large bowl, combine flours, sugar, baking powder, spices, xanthan gum, baking soda, and salt, set aside.
In a blender, process pumpkin puree, milk, oil, maple syrup, eggs, and vanilla until smooth.
Divide muffin batter among 12 prepared muffin cups - I like to use a cookie scoop or ice cream scoop for this.
If you’re adding any kind of topping, sprinkle it over the muffins at this point.
For best results, do not overbake - take them out as soon as they pass the toothpick test!
Cool in muffin pan on a wire rack for 5 minutes.
Remove from muffin cups; serve warm.
Uneaten muffins can be left on the cooling rack until they’re cooled to room temperature.
Place muffins in a freezer bag or other airtight container for later use. They’ll last in the fridge for up to 5 days or so.
Best served reheated, but they’re also great straight from the fridge!
More Gluten-Free Breakfast & Brunch Recipes
Looking for more breakfast food recipes for the whole family? Here are some easy gluten free options:
Gluten Free Apple Pancakes with Caramel Apple Topping
Gluten-Free Banana Bread
Gluten Free Banana Nutella Ebelskivers
Gluten Free Blackberry Muffins
Gluten-Free Blueberry Muffins
Gluten-Free Cranberry Orange Bread
Gluten Free Cranberry Walnut Muffins
Gluten Free Crepes
Gluten-Free French Onion Soup Tart
Gluten-Free Lemon Drizzle Cake
Gluten Free Lemon Mascarpone Ebelskivers
Gluten-Free Mushroom Soup & Eggs on Toast
Gluten Free Paska [Easter Bread]
Gluten-Free Pumpkin Bread
Gluten-Free Sourdough Waffles
Gluten Free Zucchini Bread
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The BEST Gluten Free Pumpkin Muffins
- 1 cup Light Buckwheat Flour
- 1 cup Sorghum Flour
- ¼ cup Coconut Flour
- ¾ cup Brown Sugar packed
- 1 ½ teaspoon Baking Powder
- 3 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 teaspoon Xanthan Gum
- ½ teaspoon Baking Soda
- ½ teaspoon Nutmeg
- ½ teaspoon Salt
- ¼ teaspoon Ground Cloves
- 1 cup Pumpkin Puree
- ¾ cup Milk
- ½ cup Vegetable Oil
- ¼ cup Maple Syrup
- 2 Large Eggs
- 2 teaspoon Pure Vanilla Extract
- Pepitas nuts, or coarse sugar for topping, optional.
- Preheat oven to 375 F, grease a muffin pan or line with paper muffin liners. Set aside.
- In a large bowl, combine flours, sugar, baking powder, spices, xanthan gum, baking soda, and salt, set aside.
- In a blender, process pumpkin puree, milk, oil, maple syrup, eggs, and vanilla until smooth.
- Add pumpkin mixture all at once to the bowl of dry ingredients. Stir just until moistened (batter should be slightly lumpy.)
- Divide batter among 12 prepared muffin cups. If you’re adding any toppings - pepitas, sugar, etc - sprinkle it over each muffin now.
- Bake for 20-22 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes.
- Remove from muffin cups; serve warm.