Best Gluten Free Pumpkin Muffins
These Pumpkin Muffins are so scrummy you’ll want to make them year round. They are the PERFECT texture and so good, you won’t even notice that they are gluten free!
The Best Pumpkin Muffins (Gluten Free!)
Pumpkin is NOT just for fall! There. We said it. Not only is pumpkin absolutely delicious, but it is also so jammed packed full of nutrients! So why should we only have it a couple months of the year, right?
Now, this recipe is gluten free…and it’s one that you should try whether you can hold your gluten or not. It’s THAT good. We’ve been told you can’t taste the difference between these and regular pumpkin muffins, but we’ve also been told these are better than your average pumpkin muffin. You will have to be the judge and let our team of magic-muffin-makers know what you think.
Why you’ll love these Healthy Gluten Free Pumpkin Muffins:
- Rich in nutrients: Pumpkin can provide many health benefits, like skin health (from beta-carotene), immunity boost (from Vitamine C), and digestion aid (from the dietary fiber).
- Simple ingredients: no fuss and no nonsense here–just clean and simple staples!
- Fool proof recipe: whether it’s your first or fiftieth time making muffins, this recipe is darn near foolproof with easy to follow instructions!
Gluten Free Pumpkin Muffins Recipe ingredients
Full ingredient amounts found in the recipe card below.
- Gluten free all-purpose flour: Look for gluten-free flour that includes xanthan gum (like Bob’s Red Mill 1:1 Baking Flour or King Arthur Gluten Free All-Purpose Flour).
- Granulated sugar
- Baking powder: baking powder is double acting–meaning it reacts both with liquid, and with the heat of the oven–so there’s double the help in making muffins light and fluffy!
- Baking soda: helps muffin rise!
- Salt
- Cinnamon: adds warmth and comfort. BONUS it is an antioxidant!
- Pumpkin spice: Pumpkin spice blends are available in most grocery stores, but feel free to make your own!
- Pumpkin puree: Double check that it is pumpkin puree and NOT pumpkin pie filling. We want just straight 100% canned pumpkin for this recipe!
- Eggs: cage-free eggs are preferred.
- Unsalted Butter: Melted, then cooled to room temperature. Grass-fed is preferred.
- Milk: dairy or plant based milk–your choice!
- Vanilla Extract
How to make Gluten Free Pumpkin Muffins
Full recipe instructions in recipe card below!
- Preheat your oven to 375F and prepare your muffin pan.
- In a large bowl, sift together gluten-free flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Set this dry mix aside.
- In a separate bowl, whisk together pumpkin puree, eggs, butter, milk, and vanilla. Blend until well combined.
- Pour the wet ingredients into the dry ingredients. Gently mix the ingredients together until just combined. Don’t overmix!
- Fill muffin liners to the top with batter. Bake at 375F for 18-22 minutes, or until they pass the muffin-meter of doneness.
- Allow the muffins to cool then remove from pan and enjoy!
How do you know when muffins are done?
There are several ways to check for muffin doneness:
- The toothpick test: insert a toothpick into the center of the muffin. If it comes out clean, they are done!
- Use a clean meat thermometer to check the internal temperature of the muffin: it should register between 190-200F.
- Check the tops: muffin tops should bounce back slightly when lightly pressed.
Gluten-Free Pumpkin Muffins Variations/Substitutions
- Milk: feel free to use whatever milk you have on hand! We have experimented with all different types of milk for this recipe. Each one adds its own tasty touch!
- Mix-Ins: take these muffins to the next level by adding in a cup of nuts, mini chocolate chips, and more!
- Cinnamon: Add additional cinnamon for an extra dose of warmth and comfort (bonus: cinnamon is also an antioxidant!).
Best Gluten Free Pumpkin Muffins recipe tips
- Do not overmix the muffin batter. It will cause your muffin to be dense, rather than moist and soft.
- Fill your measuring cup with a spoon instead of scooping!
Easy Pumpkin Gluten Free Muffins storage
Once cooled, store muffins in an airtight container in the refrigerator for up to 4 days.
How to freeze pumpkin muffins
Allow the muffins to completely cool, then place them in an airtight container and store them in the freezer for up to 3 months.
Easy Gluten Free Pumpkin Muffins
Get ready to fall head over heels for our pumpkin muffins – they're like a cozy hug for your taste buds! Packed with autumn vibes and free from gluten, these treats are a delightful way to indulge in all the seasonal goodness. So grab your mixing bowls, dust off those aprons, and let's whip up a batch of pumpkin perfection together!
Ingredients
- 2 cups gluten free all-purpose flour (see note below)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1 cup pumpkin puree
- 2 eggs lightly beaten room temperature
- 6 Tbs unsalted butter melted and cooled
- 1/2 cup milk (see note below)
- 2 tsp pure vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
- In a large bowl, sift together 2 cups of gluten free all-purpose flour, 1 cup granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and 1 teaspoon pumpkin spice. Set this dry ingredient mixture aside for later use.
- In a medium bowl, whisk together 1 cup pumpkin puree, 2 lightly beaten eggs, 6 Tablespoons of melted cooled unsalted butter, ½ cup milk, and 2 teaspoons of vanilla. Whisk or blend these wet ingredients together until well combined.
- Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
- Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
- After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.
Notes
Milk Selection Note: Hey there! We’ve experimented with different milks for this recipe: cow’s milk, almond milk, and coconut milk. Each one adds its own tasty touch! Feel free to pick your favorite or use whatever you have in the fridge. It’s all delicious!
Flour Tip: Skip scooping from the container. Instead, fill your measuring cup gently with a spoon or small measuring cup, then level it off with a knife. With this simple trick, using gluten-free flour with xanthan gum already included (like Bob’s Red Mill 1:1 Baking Flour or King Arthur gluten free all-purpose flour), you’ll nail the flour amounts for consistently delicious muffins. Happy baking!
