There's nothing like a delicious gluten free pumpkin muffin to say 'hello Fall!'
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.
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Table of contents
⭐What makes this recipe so good!
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.
You'll also love:
- The recipe is dairy free as written
- It uses convenient pumpkin pie spice
- It takes about 15 minutes to prep
- They'll be enough pumpkin leftover for these pumpkin pancakes and this pumpkin bread
💭Pro tips
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. For the very best results, follow these tips:
Use room temperature ingredients
It's especially important to bring all the ingredients to room temperature before mixing. The reason why this is essential is because warm ingredients incorporate with other ingredients better than cold ingredients do.
Measure by weight where weight is given
Measuring by weight is a more accurate measurement than cups. And accuracy is very important in gluten free baking. A good rule of thumb is if weight is given, pull out your digital scale and measure by weight.
Blend the batter completely
Don't be afraid to mix the batter. Unlike it's gluten loaded counterparts, gluten free batters don't get tough with extra mixing. So mix this batter well!
Let the batter rest for 30 minutes
Most gluten free baked goods, like this cassava bread, these peanut butter brownies and even this cranberry bread needs a rest time. This allows the flours and starches to fully hydrate which results in a better textured bread or baked good. Check out our masterclass for more info on this.
Helpful tools
These tools will make these pumpkin muffins super easy to prep:
- Digital scale
- Large bowl
- Medium bowl
- Plastic whisk
- Muffin tin
- Muffin scoop
🧾Ingredients & substitutions
Gluten free flour mix - The gluten free flour mix this recipe has been tested with is here. Other mixes may work but they have not been tested.
Pumpkin pie spice - The pumpkin pie spice is an essential ingredient and should not be omitted.
Baking soda - There is no substitute for the baking soda.
Salt - There is no substitute for the salt, however it can be cut down if you are needing a low salt option.
Granulated sugar - A substitute for the granulated sugar is Swerve granulated sweetener.
Pumpkin puree - There is no substitute for the pumpkin in this recipe.
Eggs - If you need to substitute the eggs, JUST egg or a chia or flax egg would work well.
Vegetable oil - Melted coconut oil would work equally well.
Almond milk - Coconut milk or oat milk would work well as a substitute.
Vanilla extract - There is no substitute for the vanilla extract.
Powdered sugar - The powdered sugar can be omitted.
📖Mixing
Mixing up these muffins is simple - just use a medium bowl for the dry ingredients (step 1 above) and whisk together. Then mix the wet ingredients in a large bowl, as in step 2 above. Add the dry ingredients to the wet (step 3) and stir until well blended. Set the batter aside to rest for 30 minutes (step 4) to fully hydrate the starches.
🔪Portioning
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.
After a quick bake in the oven these gluten free pumpkin muffins are ready to be enjoyed!
Storing
These muffins store really well at room temperature, in a sealed plastic bag for up to 2 days. Any longer than that and they'll need to be frozen. Muffins freeze extremely well - after a quick defrost in the microwave, they are ready to be enjoyed!
FAQ's
This recipe can be doubled for more muffins. Just make sure to use a large enough bowl to handle the batter.
This recipe has not been tested with another flour mix. It may work, but I can't say for certain if the muffin texture will be the same.
Absolutely! Dairy can be used.
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 up to 3 days (if they last that long).
Did you make and love this recipe? Give it your review and 
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📋Recipe
Recipe
Gluten Free Pumpkin Muffins
Ingredients
- 200 grams gluten free flour mix about 1 ½ cups
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 100 grams white sugar about ½ cup
- 1 cup pumpkin puree about 10 ounces
- 2 large eggs
- 3 Tablespoons vegetable oil
- 3 Tablespoons almond milk
- 1 teaspoon pure vanilla extract
- powdered sugar
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.
- Preheat the oven to 375 F. Bake for 20 - 25 minutes. Check them using the wooden toothpick test to test for a clean toothpick.
- Serve muffins with a sprinkle of powdered sugar..
Video
Notes
- Ingredients should be at room temperature.
- Measure ingredients by weight where weight is given.
- 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.
- Recipe makes 9 muffins.
- Watch the bake time as it could be anywhere from 20 - 25 minutes.
Nutrition
Recipe updated 8/28/2022 with better directions and updated pictures.
Craving more pumpkin recipes? Check out these tasty options!
And don't miss these gluten free baking tips:
Rebecca Smith
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.
Christine
Thanks Rebecca, glad you liked them!
Glad you were able to sub the egg!
~Christine
Sheila
These are absolutely divine. One would never say they are GR. Thank you. Will definitely make these again. All the ingredients were perfect.
Christine
Thank you for the great feedback Sheila - glad you enjoyed them 🙂
~Christine
Leeanne
would I be able to substitute yogurt for whole milk or cream
Christine
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
JOEL Henry
Any way to get these to rise more?
Christine
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
Nancy
Very tasty. My guys think so too. I used Namaste Perfect Flour Blend.