This Gluten Free Pumpkin Muffins Recipe is perfect for anyone who loves soft, moist and warmly spiced baked treats without gluten. These muffins are made with simple ingredients and easy steps, making them ideal for beginners and busy home bakers. Pumpkin puree adds natural moisture and flavor, while warm spices give a cozy fall feeling in every bite.
If you are searching for a reliable Gluten Free Pumpkin Muffins Recipe that tastes bakery-style, this guide will help you from start to finish. You will also learn how to make Gluten Free Pumpkin Muffins with helpful tips, variations and storage advice to get perfect results every time.
The Secret Behind This Delicious
The real secret behind these gluten free pumpkin muffins is using the right balance of moisture, sweetness, and structure. Pumpkin puree keeps the muffins soft and prevents dryness, which is very important in gluten free baking. A good quality gluten free flour blend helps the muffins rise well and keeps them light instead of dense.
Oil is used instead of butter to maintain moisture for several days. Brown sugar adds depth and warmth, while pumpkin spice enhances the natural pumpkin flavor. Mixing the batter gently is another key step, as overmixing can make gluten free muffins heavy and tough.
Recipe Card info
- Recipe Name: Gluten Free Pumpkin Muffins
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Course: Breakfast or Snack
- Cuisine: American
- Calories: 180 kcal per serving
Equipment List
To make this recipe easily, you only need basic kitchen tools that most home cooks already have.
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Muffin tray
- Paper muffin liners
- Oven
Ingredients You Need for Gluten Free Pumpkin Muffins Recipe
These Ingredients for Gluten Free Pumpkin Muffins are simple and easy to find at most grocery stores.
- Gluten free all-purpose flour blend
- Pumpkin puree (not pumpkin pie filling)
- Eggs
- Brown sugar
- White sugar
- Vegetable oil or melted coconut oil
- Baking powder
- Baking soda
- Pumpkin spice
- Cinnamon
- Salt
- Vanilla extract
Instructions
1. Preheat the Oven
Preheat your oven to 350°F and line a muffin tray with paper liners to prevent sticking and ensure even baking.
2. Mix the Dry Ingredients
In a large bowl, whisk together gluten free flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt until well combined.
3. Combine the Wet Ingredients
In another bowl, whisk the eggs, pumpkin puree, brown sugar, white sugar, oil, and vanilla extract until smooth and creamy.
4. Make the Batter
Slowly add the wet ingredients into the dry ingredients and gently mix until just combined without overmixing the batter.
5. Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin liners, filling each about three-quarters full for best rise.
6. Bake the Muffins
Bake in the preheated oven for 20 to 22 minutes until a toothpick inserted comes out clean.
7. Cool Before Serving
Let the muffins cool in the pan for five minutes, then transfer them to a wire rack to cool completely.
Expert Tips & Variations
- Always use pure pumpkin puree for the best texture and flavor.
- Let the batter rest for five minutes before baking for better gluten free results.
- Add chocolate chips or chopped nuts for extra texture and taste.
- Use maple syrup instead of sugar for a natural sweetness option.
- Add dairy-free milk to make the batter smoother if it feels too thick.
Nutrition Information
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 26 g |
| Protein | 4 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sugar | 12 g |
Serving Suggestions
These muffins taste great warm or at room temperature and pair perfectly with coffee or tea. You can serve them with a spread of butter, honey, or dairy-free cream cheese. They also work well as a quick breakfast on busy mornings or as a healthy snack for kids. For special occasions, dust the tops lightly with powdered sugar for a bakery-style look.
Storage & Reheating Tips
Store gluten free pumpkin muffins in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to five days. You can also freeze the muffins for up to two months. To reheat, microwave one muffin for about 20 seconds or warm it in the oven at low heat until soft.
Gluten Free Pumpkin Muffins Recipe
Ingredients
- Gluten free all-purpose flour blend
- Pumpkin puree not pumpkin pie filling
- Eggs
- Brown sugar
- White sugar
- Vegetable oil or melted coconut oil
- Baking powder
- Baking soda
- Pumpkin spice
- Cinnamon
- Salt
- Vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F and line a muffin tray with paper liners to prevent sticking and ensure even baking.
Mix the Dry Ingredients
- In a large bowl, whisk together gluten free flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt until well combined.
Combine the Wet Ingredients
- In another bowl, whisk the eggs, pumpkin puree, brown sugar, white sugar, oil, and vanilla extract until smooth and creamy.
Make the Batter
- Slowly add the wet ingredients into the dry ingredients and gently mix until just combined without overmixing the batter.
Fill the Muffin Cups
- Spoon the batter evenly into the prepared muffin liners, filling each about three-quarters full for best rise.
Bake the Muffins
- Bake in the preheated oven for 20 to 22 minutes until a toothpick inserted comes out clean.
Cool Before Serving
- Let the muffins cool in the pan for five minutes, then transfer them to a wire rack to cool completely.
Notes
- Always use pure pumpkin puree for the best texture and flavor.
- Let the batter rest for five minutes before baking for better gluten free results.
- Add chocolate chips or chopped nuts for extra texture and taste.
- Use maple syrup instead of sugar for a natural sweetness option.
- Add dairy-free milk to make the batter smoother if it feels too thick.
FAQs about Gluten Free Pumpkin Muffins Recipe
Can I make these muffins dairy-free as well?
Yes, this recipe is naturally dairy-free if you use oil instead of butter and avoid dairy-based add-ins like chocolate chips.
Why are my gluten free pumpkin muffins dense?
Dense muffins usually happen due to overmixing or using too much flour, so always measure carefully and mix gently.
Can I use homemade pumpkin puree for this recipe?
Yes, homemade pumpkin puree works well, but make sure it is thick and not watery for best results.
How do I know when the muffins are fully baked?
Insert a toothpick into the center of a muffin, and if it comes out clean, the muffins are ready.
Conclusion
This Gluten Free Pumpkin Muffins Recipe is easy, reliable, and perfect for any season, especially fall. With simple steps and everyday ingredients, you now know exactly how to make Gluten Free Pumpkin Muffins that are soft, flavorful and satisfying.
These muffins are great for breakfast, snacks or sharing with family and friends. Try this recipe once, and it will quickly become a favorite in your gluten free baking collection. Happy baking
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.