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Gluten Free Pumpkin Muffins

By Christine August 16, 2019 Updated June 14, 2021 9 Comments

Jump to Recipe Jump to Video Print Recipe

There's nothing like a delicious gluten free pumpkin muffin to say 'hello Fall!' 

Gluten free pumpkin muffins on a wire cooling rack.

You know what makes every recipe better this time of year? PUMPKIN! It’s a treat for the taste buds that makes every muffin, bread, loaf and even drink, taste better. Fall just wouldn’t be Fall without a healthy dose of pumpkin.

And when you’re talking about pumpkin muffins, you have got a really good thing going. 

Are gluten free pumpkin muffins healthy?

On it's own, pumpkin is loaded with good-for-you nutrients. A high dose of vitamin A and fiber and a good serving of vitamin C means pumpkin is certainly beneficial to your diet.

For anyone watching their sugar intake, this pumpkin muffin recipe has been edited and re-worked to get the least amount of sugar possible without sacrificing the taste.

gluten free pumpkin muffins on a wire rack.

How long do gluten free pumpkin muffins last?

As if there weren't enough reasons to love pumpkin, here's one more... pumpkin keeps baked good moist, which means even the most stubborn recipes (cough, cough, gluten free breads) stay tender for days.

Store these beauties in a plastic bag on the counter for days (if they last that long). 

Do these pumpkin muffins freeze well?

gluten free pumpkin muffins on a wire cooling rack.

Whether it's one month from now or 6 months from now, these gluten free pumpkin muffins freeze really well so they can be enjoyed any time. Or an even better plan is to  make a double batch of them so you'll have plenty left over to freeze... you'll be so glad you did!

How to make gluten free pumpkin muffins

The prep and baking of these amazing muffins is the way a muffin should be – they come together quickly, bake fast and are ready to eat in no time. No sifting required! The perfect size, the perfect flavor... these pumpkin muffins are a true delight.

The ingredients

gluten free pumpkin muffins ingredients on a countertop.

A robust dose of pumpkin pie spice, some flour, pumpkin, eggs an a dash of oil. That's the main ingredients for these easy muffins. If you like an even more intense flavor, add a touch more of pumpkin pie spice or cinnamon. 

Mixing

gluten free pumpkin muffins in a glass bowl.
gluten free pumpkin muffins batter in a glass bowl.

Mixing up these muffins is simple - just use a medium bowl for the dry ingredients and a stand mixer for the wet ingredients. Hands down the best tool to use for mixing dry ingredients together is a plastic whisk. They're easy to handle and it's almost a guarantee there won't be any clumps.

Portioning the batter

Have you ever struggled with portioning out muffin batter? What seemed like an easy thing makes a huge mess on your counter? I hope I'm not the only one!

So if are like me and don't have your muffin scooper handy, here's a trick to improvise... use a large spoon and a rubber spatula. Scoop with the spoon and scrape our with the spatula. Leaves virtually no mess and the spatula allows you to get all the batter. 

gluten free pumpkin muffins portioned into a pan.

After a quick bake in the oven these gluten free pumpkin muffins are ready to be enjoyed! And if you've enjoyed this recipe, give it a share and a rating!

 


If you’d like to get the latest Gluten-Free-Bread recipes sent straight to your inbox, join our exclusive email list – you’ll be the first to know when something new is out!


Gluten free pumpkin muffins on a wire cooling rack.

Gluten Free Pumpkin Muffins

Delicious, perfectly spiced gluten free pumpkin muffins! Super easy to make and incredibly tasty.
4 from 6 votes
Print Pin Rate
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: gluten free breakfast, gluten free muffin recipe, gluten free pumpkin recipes
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 158kcal
Author: Christine

Ingredients

  • 200 grams gluten free flour mix about 1 ½ cups
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup white sugar
  • 10 oz. pumpkin puree
  • 2 large eggs
  • 3 Tablespoons vegetable oil
  • 3 Tablespoons almond milk
  • 1 teaspoon pure vanilla extract
  • White sugar for the topping optional

Instructions

  • Spray a 12-cup muffin tin with cooking spray and set aside.
  • In a medium bowl, add the gluten free flour mix, pumpkin pie spice, baking soda and salt. Mix with a whisk to combine.
  • In a large bowl, add the sugar, pumpkin, eggs, oil, almond milk and vanilla; beat until just blended.
  • Add the flour mixture to the pumpkin mixture all at once and mix just until combined.
  • Set the batter aside to rest to 30 minutes.
  • Using a muffin scooper, or a large spoon, spoon the batter into the prepared muffin cups. As an extra touch, top each muffin with a pinch of sugar – this is not essential, but adds a nice finished look on the top.
  • Preheat the oven to 400 F. Bake for 20 - 25 minutes. Check them using the wooden toothpick test to test for a clean toothpick.
  • Serve muffins warm or cool.

Video

Notes

  • Ingredients should be at room temperature.
  • Use a whisk for quickly and easily mixing the dry ingredients.
  • The rest time is very important! All the batter to rest the full 30 minutes before portioning into the muffin cups.
  • A spatula makes portioning the muffin batter easy and less messy.
  • Watch the bake time as it could be anywhere from 20 - 25 minutes.
Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

Nutrition

Calories: 158kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 261mg | Potassium: 65mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3561IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Craving more pumpkin recipes? Check out these tasty options!

  • Gluten Free Pumpkin Bread
  • Gluten Free Pumpkin Scones
  • Gluten Free Pumpkin Yeast Bread

And don't miss these gluten free baking tips:

  • Alternatives for Xanthan Gum in Gluten Free Baking
  • Substitutes for Xanthan Gum 
  • Guide to Gluten Free Flour Substitutes

 

Filed Under: Breakfast, Muffins Tagged With: dairy free, gluten free flour mix, gum free, nut free, pumpkin, pumpkin muffins, soy free

Reader Interactions

Previous Post The Best Gluten Free Pumpkin Bread {Dairy Free}
Next Post 5 Alternatives to Xanthan Gum and Guar Gum in Gluten-Free Baking

Comments

  1. Rebecca Smith

    September 02, 2019 at 8:04 am

    4 stars
    These came out really good! I have to replace the egg too which can throw a recipe off but they were yummy! A bit dense but that’s nothing new for me with GF baking.

    Reply
    • Christine

      September 03, 2019 at 10:14 pm

      Thanks Rebecca, glad you liked them!

      Glad you were able to sub the egg!

      ~Christine

      Reply
  2. Sheila

    November 24, 2019 at 9:36 am

    These are absolutely divine. One would never say they are GR. Thank you. Will definitely make these again. All the ingredients were perfect.

    Reply
    • Christine

      November 24, 2019 at 3:29 pm

      Thank you for the great feedback Sheila - glad you enjoyed them 🙂

      ~Christine

      Reply
  3. Leeanne

    December 09, 2019 at 11:42 am

    would I be able to substitute yogurt for whole milk or cream

    Reply
    • Christine

      December 09, 2019 at 2:50 pm

      Hi Leeanne,

      Thanks for asking - that's a possibility. I haven't tested it with yogurt though so I can't say for certain. It should work just fine though - let me know if you try it!

      ~Christine

      Reply
  4. JOEL Henry

    December 10, 2019 at 5:14 pm

    Any way to get these to rise more?

    Reply
    • Christine

      December 10, 2019 at 7:53 pm

      Hi Joel,

      So they won't be high rising. If you're using all the batter to fill each muffin cup, they'll rise to about the top of the cup.

      Hope that helps!

      This yeast pumpkin bread will rise more, here's the link: https://zestforbaking.com/gluten-free-pumpkin-yeast-bread-dairy-free-option

      Hope that helps!

      ~Christine

      Reply
  5. Nancy

    October 27, 2021 at 10:00 am

    5 stars
    Very tasty. My guys think so too. I used Namaste Perfect Flour Blend.

    Reply

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Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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