An EASY recipe for soft, spiced gluten-free pumpkin muffins that are perfect for fall. This recipe has been tested and perfected so you’ll have delicious muffins that turn out every time!
When the weather gets cooler, there’s no better treat than a soft, spiced pumpkin muffin. Whether you enjoy these gluten-free pumpkin muffins for breakfast or dessert, they’re sure to become your new favorite recipe.
I tested this recipe many times to get it just right. These gluten-free muffins are not too sweet or overly moist. They have the perfect amount of spiced cinnamon flavor and a nice light texture.
If you are like me when fall rolls around you are adding pumpkin to just about every treat out there. For more gluten-free pumpkin recipes, try these gluten-free pumpkin donuts, gluten-free pumpkin cookies this gluten-free pumpkin pie!
Ingredients You’ll Need
- Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour. This is my favorite brand.
- Baking Soda/Baking Powder
- Salt
- Spices: A blend of cinnamon, nutmeg and cloves.
- Brown/White Sugar: A combination of the two makes the perfect texture/flavor.
- Pumpkin: Be sure to use 100% pure canned pumpkin and not pumpkin pie filling.
- Eggs
- Coconut Oil: Any neutral-flavored oil will work!
- Lemon Juice: Helps activate the baking soda/powder and gives the muffins a little extra rise.
- Vanilla
Gluten-Free Muffin Tip: Adding a little lemon juice helps activate the baking soda/powder and gives the muffins a little extra rise.
How to Make Gluten-Free Pumpkin Muffins
STEP ONE: Mix the ingredients.
- Mix together the dry ingredients in one bowl and the wet ingredients in another.
STEP TWO: Combine the wet/dry.
- Add the wet ingredients to the dry and mix until just combined.
- If you’re adding chocolate chips, fold them in when the batter is just about mixed to avoid over-mixing.
STEP THREE: Scoop the batter into the prepared muffin pan.
- This recipe makes 18 muffins. I have a smaller 6 cup muffin pan in addition to my standard 12-cup pan to make this recipe.
- A good quality paper liner prevents the muffins from sticking. I like these ones!
STEP FOUR: Bake!
- Bake until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.
Storing/Freezing Gluten-Free Pumpkin Muffins
Like most gluten-free baked goods, these muffins are the best the day they are made. The can be stored in an airtight container at room temperature for up to 2 days.
To freeze, let the muffins cool completely before transferring to a resealable bag for further storage. Frozen muffins will keep for up to 2 months.
More Gluten-Free Muffin/Quick Bread Recipes:
- Gluten-Free Banana Muffins – these bake up soft, fluffy and moist.
- Gluten-Free Pumpkin Bread– easy to make and loaded with sweet cinnamon spice, chocolate chips and tons of pumpkin!
- Gluten-Free Apple Bread – another fall favorite!
- Gluten-Free Blueberry Muffins – tested and perfected – super fluffy!
If you love this recipe as much as we do leave me a comment/rating below. I’d also be happy to help with any questions. Happy Baking!
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Gluten-Free Pumpkin Muffins
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free 1:1 baking flour
- ¼ cup almond flour
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
Wet Ingredients:
- 1 15oz can pure pumpkin puree
- 2 eggs
- ⅓ cup coconut oil
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
Optional:
- ½ cup chocolate chips, I prefer mini chocolate chips
Instructions
- Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
- In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry and mix with a rubber spatula until just combined and no dry streaks remain. If adding any chocolate chips, fold them in when the batter is just about mixed to avoid over-mixing.
- Scoop the batter into the prepared muffin tin. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.
- Let cool for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!
Recipe Notes
- Use a high-quality 1:1 gluten-free baking flour as well as a little almond flour for great texture and flavor.
- A good quality paper liner prevents the muffins from sticking. I like these ones!
- Gluten-free muffins typically take longer to bake than regular muffins. Just until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs is perfect.
María says
These pumpkin muffins are to die for! I have been making them GF/DF for a lot of people and they all LOVED them! Recently I tried a another recipe from another site, and they were not even close in flavor to these ones. Definitely my favorite!! Thank you for sharing your talent ❤️
Leny says
This muffins is so yummy first time we make and it come out so good.. Can’t stop eating really healthy and delicious,we already tried the gluten-free chocolates chips and it so great too.. Soon we try gluten-free classic pumpkin chocolates chip cookies☺️
Erin Collins says
I’m so glad you enjoyed them!
Heather says
These are soooo good!! Would never know they’re gluten free. Used King Arthur measure for measure flour and subbed 1/2 cup coconut sugar for regular sugar and came out perfectly. Also used vegetable oil since I didn’t have coconut oil.
Vivian says
For the GF pumpkin muffins, what can I substitute for the almond flour?
Erin Collins says
You can replace the almond flour with the same amount of gluten-free 1:1 baking flour!
Abbie says
Hello, can i use Namaste gluten free perfect flour blend? Thanks!
Erin Collins says
Yes that should work great! That blend is high quality and contains xanthan gum so it should hold up well.
Carrol says
Erin,
I’m making these now and this summer night smells kind of fall-ish. I cant wait to try them. 5 more minutes!
What would your advice be for jumbo muffins and mini muffins.
Erin Collins says
I’m so glad you like the muffins! I think it’s always a good time for them 😉
For jumbo muffins add 5-7 minutes to the bake time. For mini muffins take away 5-7 minutes of bake time. I hope this helps! 🙂
Remi Peck says
These are INSANE! Your recipes are exceptional. Thank you so much!!
Erin Collins says
Yay! I’m so glad they turned out for you! Thanks for the comment 🙂
Mary Ann says
If you don’t have almond flour do you add another 1/4 cup of the gluten free four.
Erin Collins says
Yes! That will work great 🙂
Azure says
My family loves these muffins!
Debbie Beck says
I made these this evening & they turned out amazing!! I had just cooked down 2 pie pumpkins, so I had fresh pumpkin. My husband loved them!! Thank you for a great recipe!!
Marya says
On my list for this week – has anyone made these into mini-loafs and muffins? Also, is there a sub for the coconut oil that would work. Thanks
Erin Collins says
I hope you like them! You can use vegetable oil instead of coconut oil. Let me know if how they turned out!
Alfia Zgrabik says
when you go to print the recipe, the almond flour does not show up in the list! will it work without the almond flour?
Erin Collins says
I’ve fixed it so it does! Thanks for letting me know!
Susan Lewis says
A winner, Erin…thank you! I made them this morning and they are simply wonderful! I added 1/2 cup walnuts instead of using chocolate chips, I didn’t have paper liners, so I oiled up my muffin pan really well, and they slid right out without sticking. Also, just fyi, my pan makes 12 large muffins and the baking time was about 26 minutes in my oven.
Norene says
I tried these for the first time today and they turned out AMAZING! Perfect texture and flavor. Thank you!