Gluten-Free Pumpkin Muffins are soft, moist, and packed with warm pumpkin flavor and cozy spices like cinnamon and nutmeg. These muffins have a tender crumb and just the right touch of sweetness, making them perfect for fall or any time you want a comforting treat without gluten.
I love making these muffins because they’re easy to whip up and always a hit with family and friends, whether they need gluten-free options or not. One tip I always follow is to not overmix the batter to keep them nice and fluffy. The pumpkin puree adds such natural moisture that these muffins stay fresh for days.
My favorite way to enjoy them is fresh out of the oven, maybe with a little butter or cream cheese spread on top. They’re great for breakfast, a snack, or even dessert. Every time I bake a batch, the whole kitchen smells like autumn, which never fails to make me smile.
Key Ingredients & Substitutions
Gluten-free flour blend: Choose a blend with xanthan gum for structure. If your blend lacks it, add 1/2 teaspoon xanthan gum. You can swap for oat flour if you prefer but expect a denser muffin.
Pumpkin puree: Use pure canned pumpkin, not pumpkin pie filling, which has added spices and sugars. You can also use fresh cooked pumpkin if available.
Brown sugar: Adds moisture and a mild caramel flavor. Coconut sugar works well too, offering a more earthy sweetness.
Vegetable oil: Keeps muffins moist. Melted coconut oil is a great swap and adds a subtle flavor. Avoid butter for a lighter texture.
Spices: Cinnamon, nutmeg, ginger, and cloves create that warm pumpkin spice flavor. Feel free to adjust amounts or add allspice if you like.
Chocolate chips (optional): Adds a sweet, melty touch. Dark or dairy-free chocolate chips work well for different dietary needs.
How Do You Keep Gluten-Free Muffins Moist and Tender?
Gluten-free baked goods can turn dry or crumbly, so moisture and gentle mixing are key:
- Use enough pumpkin and oil: Both add moisture and fat which help keep muffins soft.
- Don’t overmix the batter: Stir just until dry and wet ingredients combine. Overmixing can make muffins tough.
- Mix dry ingredients thoroughly: Ensures even spice and leavening distribution.
- Check the baking time: Start checking at 18 minutes. Overbaking dries muffins out.
- Cool properly: Let muffins cool slightly in the pan before moving to a rack, so they don’t get soggy underneath.
Equipment You’ll Need
- Muffin tin – a 12-cup size works perfectly for even baking and nice muffin shapes.
- Muffin liners or non-stick spray – keeps muffins from sticking and makes cleanup easier.
- Mixing bowls – I like having at least two; one for dry ingredients and one for wet.
- Whisk – great for blending dry ingredients and smoothing wet ones without lumps.
- Spoon or rubber spatula – helps gently fold wet and dry ingredients together without overmixing.
- Toothpick or cake tester – for checking if muffins are baked through.
Flavor Variations & Add-Ins
- Stir in chopped pecans or walnuts for a crunchy texture and nutty flavor that pairs well with pumpkin.
- Swap chocolate chips for dried cranberries or raisins to add a chewy, fruity contrast.
- Add a teaspoon of espresso powder to the batter for a subtle mocha flavor that enhances pumpkin’s sweetness.
- Mix in shredded coconut for a tropical twist and extra moistness.
Gluten-Free Pumpkin Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 3/4 cup brown sugar, packed
- 1/4 cup vegetable oil (or melted coconut oil)
- 1/4 cup milk (dairy or dairy-free)
- 1 teaspoon vanilla extract
Optional Topping and Mix-in:
- 1/2 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18 to 22 minutes to bake. You’ll also want to allow about 5 minutes for the muffins to cool before enjoying. So, in total, set aside around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with oil to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mixing these first helps to evenly distribute the spices and leavening agents.
3. Combine Wet Ingredients:
In a separate bowl, beat the eggs lightly. Add the pumpkin puree, brown sugar, vegetable oil, milk, and vanilla extract. Whisk together until smooth and fully combined.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir with a spatula or spoon just until everything is combined. Avoid overmixing to keep the muffins tender.
5. Add Chocolate Chips (Optional):
Fold in half of the chocolate chips into the batter gently. Then, spoon the batter into the muffin cups, filling each about three-quarters full. Sprinkle the remaining chocolate chips evenly on top of each muffin.
6. Bake the Muffins:
Place the muffin tin in the oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool and Serve:
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely in the fridge overnight or in the microwave on a defrost setting before using. Stir well to remove any extra liquid before adding to the batter.
Can I Substitute the Eggs in This Recipe?
Absolutely! For each egg, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes). This helps keep the muffins moist and binds the ingredients well.
How Should I Store These Muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.
Can I Make These Muffins Dairy-Free?
Yes! Just swap regular milk for your favorite dairy-free milk like almond, oat, or coconut milk, and use dairy-free chocolate chips if you’re adding chocolate. The recipe works great with these substitutions.
