Best Gluten Free Pumpkin Muffins
These pumpkin muffins are so scrummy you will want to make them year round. They have the PERFECT texture and they are so good, you will not even notice they are gluten free!
Pumpkin is NOT just for fall! There, we said it. It is delicious and packed with nutrients, so why only enjoy it a couple of months a year? This recipe is one you should try whether you eat gluten or not. It is THAT good. Our team of magic muffin makers developed it, then our community test baked it, and we have been told you cannot taste the difference between these and regular pumpkin muffins. Some testers even told us these are better than your average pumpkin muffin. You will have to be the judge!
Want a version with no refined sugar? Try our Healthy Pumpkin Muffins next!
Why You’ll Love These Gluten Free Pumpkin Muffins
- Rich in nutrients. Pumpkin brings beta carotene, vitamin C and dietary fiber to your breakfast.
- Simple ingredients. No fuss and no nonsense, just clean and simple staples!
- Foolproof. Whether it is your first or fiftieth batch of muffins, the instructions are easy to follow.
Ingredients You’ll Need
Here is a quick look at what goes into these muffins and why. Full amounts are in the recipe card below.
- Gluten free all-purpose flour: look for one that includes xanthan gum, like Bob’s Red Mill 1:1 Baking Flour or King Arthur Gluten Free All-Purpose Flour.
- Granulated sugar: sweetens and helps the tops brown.
- Baking powder: it is double acting, meaning it reacts with the liquid and again with the heat of the oven, so there is double the help in making these light and fluffy!
- Baking soda: helps the muffins rise!
- Salt: balances the sweetness.
- Cinnamon: adds warmth and comfort.
- Pumpkin spice: blends are sold 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. You want straight 100% canned pumpkin.
- Eggs: cage free eggs are preferred.
- Unsalted butter: melted, then cooled to room temperature. Grass fed is preferred.
- Milk: dairy or plant based, your choice!
- Vanilla extract: rounds out the spices.
How to Make Gluten Free Pumpkin Muffins
This is the quick overview. The full recipe card with every amount is below.
- Heat the oven. Preheat to 400°F and prepare your muffin pan.
- Mix the dry ingredients. In a large bowl, sift together the gluten free flour, sugar, baking powder, baking soda, salt, cinnamon and pumpkin spice. Set aside.
- Mix the wet ingredients. In a separate bowl, whisk together the pumpkin puree, eggs, butter, milk and vanilla until well combined.
- Combine. Pour the wet ingredients into the dry and gently mix until just combined. Do not overmix!
- Fill and bake. Fill the liners to the top with batter. Bake at 400°F for 5 minutes, then lower the oven to 350°F and bake 15 to 18 minutes more, until they pass the doneness checks below.
- Cool and enjoy! Let the muffins cool, then remove them from the pan.
How to Tell When They Are Done
- Toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
- Thermometer: the center should register between 190 and 200°F.
- The tops: they should bounce back slightly when lightly pressed.
Tips for the Best Gluten Free Pumpkin Muffins
- Do not overmix. Overmixing makes muffins dense instead of moist and soft.
- Spoon, do not scoop. Fill your measuring cup with a spoon and level it off instead of scooping straight from the bag.
Variations and Substitutions
- Milk: use whatever milk you have on hand! We have experimented with all different types for this recipe, and each one adds its own tasty touch.
- Mix ins: take these to the next level with a cup of nuts, mini chocolate chips and more!
- Extra cinnamon: add a little more for an extra dose of warmth and comfort.
How to Store Gluten Free Pumpkin Muffins
- Fridge: once cooled, keep them in an airtight container in the refrigerator for up to 4 days.
- Freezer: cool completely, then freeze in an airtight container for up to 3 months.
Gluten Free Pumpkin Muffins FAQs
- Which gluten free flour works best? A 1:1 blend with xanthan gum, like Bob’s Red Mill 1:1 or King Arthur Gluten Free All-Purpose.
- Can I use pumpkin pie filling? No. It is already sweetened and spiced, so use plain pumpkin puree.
- Can I make them dairy free? Yes! Use a plant based milk and a plant based butter.
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
Method
- Preheat your oven to 400°F 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 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 15 to 18 minutes more, 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 200 to 205°F.
- 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!
