Erin’s Recipe Rundown
Texture: Moist, fluffy and light!
Taste: Sweet pumpkin, warm spices, and the option to add chocolate chips.
Ease: Super simple recipe that’s perfect for fall mornings — or anytime!
Top Tips: I highly recommend using mini chocolate chips for the best texture.
Recommended GF Flour: Use a high-quality flour that contains xanthan gum. I like to use King Arthur, plus a little almond flour, in this recipe for the perfect crumb.
Would I make these again? 100% yes! I’ve lost count of how many times I’ve made these muffins. I love how this recipe uses a whole can of pumpkin — the muffins bake up soft and delicious every time!
xoxo erin
This post was originally published in September 2020. It was updated with new photos and instructions in October 2024.
Fall is my favorite time of year for baking! As the weather gets cooler, there’s no better treat than a soft, spiced pumpkin muffin. And they’re even better with mini chocolate chips added in!
Whether you enjoy these easy gluten-free pumpkin muffins for breakfast or dessert, they’re sure to become your new favorite recipe that you’ll come back to time and time again!
Featured Comment
From Abbie: “My family absolutely loves this recipe! I have been gluten free for over 6 years and this is one of the best pumpkin muffin recipes I have made. One that I am keeping on repeat this fall! Thanks for all your great recipes!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make the Best Gluten-Free Pumpkin Muffins
- Make-Ahead/Storage/Freezing Instructions
- What can I substitute for the almond flour?
- Can I use pumpkin pie spice?
- Can I use something in place of the sugar in these pumpkin muffins?
- Can I make these into mini gluten-free pumpkin muffins?
- More Gluten-Free Muffin Recipes
- The Best Gluten-Free Pumpkin Muffins Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free pumpkin muffins. Jump to the recipe card below for the exact measurements.
- Gluten-Free Flour: I recommend using a high-quality gluten-free measure-for-measure flour that contains xanthan gum. The type of flour you use can greatly effect how the muffins turn out. For best results, this is my favorite brand.
- Almond Flour: I love adding a little almond flour to my gluten-free baked goods! It adds moisture and richness to the batter. I recommend blanched almond flour rather than almond meal.
- Spices: A blend of cinnamon, nutmeg and cloves adds warmth and enhances the pumpkin for a greater depth of flavor and the coziest fall muffins! You can also use pumpkin pie spice in place of the individual spices.
- Pumpkin: The pumpkin puree not only provides the pumpkin flavor, but it also adds moisture to keep the muffins soft. Be sure to use 100% pure canned pumpkin, not pumpkin pie filling.
- Oil: Any neutral oil works in this recipe! I like to use grapeseed, avocado, or vegetable oil. Coconut oil will work too.
- Lemon Juice: This might seem like an unusual ingredient, but adding a little lemon juice helps to activate the baking soda and baking powder. This creates a little extra rise to ensure the fluffiest muffins!
For more gluten-free pumpkin recipes, check out these recipes: gluten-free pumpkin chocolate chip bread, gluten-free pumpkin donuts, gluten-free pumpkin cookies, gluten-free pumpkin pie, and gluten-free pumpkin bread!
How to Make the Best Gluten-Free Pumpkin Muffins
Here’s an overview of how to make these muffins. You can jump to the recipe for the full instructions!
- In a large bowl: Whisk together the gluten-free flour, almond flour, granulated/brown sugar, baking powder/soda, salt, and spices.
- In a medium bowl: Whisk together the pumpkin puree, eggs, oil, vanilla, and lemon juice.
- Combine mixtures: Add the wet mixture to the dry ingredients and stir with a rubber spatula. You want to mix until it’s just combined and no dry flour is visible. If you want chocolate chip pumpkin muffins, fold in the mini chocolate chips now.
- In a prepared muffin pan: Scoop the batter evenly into the muffin pan lined with paper baking cups. Refrigerate for 20 minutes, then bake at 425°F for 10 minutes. Reduce the temperature to 375° and bake for another 10-15 minutes. Use the toothpick test to check for doneness. Let cool 5 minutes then transfer to wire rack to cool completely.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: You can prep the batter up to 1 day ahead of baking. Refrigerate the batter until you’re ready to bake.
To Store: Store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To Freeze: Let the muffins cool completely before transferring to a freezer bag or air-tight container. Freeze for up to 3 months. To thaw, let frozen muffins sit out at room temperature for a few hours. They can be warmed in the microwave for about 15-20 seconds or in the oven at 350°F for about 10 minutes.
What can I substitute for the almond flour?
You can easily make these gluten-free pumpkin muffins nut-free. Use another 1/4 cup gluten-free measure-for-measure flour in place of the almond flour.
Can I use pumpkin pie spice?
Yes! You can easily use 2 1/2 teaspoons pumpkin pie spice in place of the individual spices.
Can I use something in place of the sugar in these pumpkin muffins?
Sugar is a key ingredient for the correct texture and structure of these muffins. Some reviewers have used coconut sugar in place of the brown sugar with good results. I haven’t experimented with many other sugar substitutes, but it you do, leave me a comment below to help others!
Can I make these into mini gluten-free pumpkin muffins?
Yes! In fact, that’s one of my favorite ways to make this recipe! You can bake the gluten-free pumpkin muffins in a mini muffin pan, just reduce the bake time to 15-20 minutes. They’re perfect for parties and snacks!
More Gluten-Free Muffin Recipes
The Best Gluten-Free Pumpkin Muffins
Ingredients
Dry Ingredients
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (25g) almond flour
- 1 cup (200g) granulated sugar
- ½ cup (106g) brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Other
- one 15-ounce can (425g) canned pumpkin puree
- 2 large eggs
- ⅓ cup (80ml) neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ½ cup (90g) mini chocolate chips, optional
Instructions
- Line a standard muffin pan with paper baking cups.
- In a large bowl, whisk together the gluten-free flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- In a medium bowl, whisk together the pumpkin puree, eggs, oil, vanilla and lemon juice.
- Add the pumpkin mixture to the dry ingredients and stir with a rubber spatula until just combined and no dry flour streaks remain. Fold in the chocolate chips, if using.
- Using a kitchen scoop or large spoon, portion the batter evenly into the prepared muffin pan.
- Refrigerate the muffins for 20 minutes before baking. Preheat the oven to 425°F.
- Bake the muffins for 10 minutes at 425°F, then reduce the oven temperature to 375°F and continue to bake for 10-15 minutes, until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Just made the chocolate chips cookies and the zucchini bread. Love them! Want to make these but have a question. Can I use lemon extract instead of lemon juice?
I’m so glad you’re liking the recipes! Unfortunately that won’t work. The lemon juice is just a touch to tenderize the crumb. Lemon extract will make the lemon flavor too strong.
Thank you for all your delicious recipes… do you have a cookbook with all your recipes?? If so where may I purchase it??!! ❤️❤️Janet Stapleton
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 ❤️
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☺️
I’m so glad you enjoyed them!
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.
For the GF pumpkin muffins, what can I substitute for the almond flour?
You can replace the almond flour with the same amount of gluten-free 1:1 baking flour!
Hello, can i use Namaste gluten free perfect flour blend? Thanks!
Yes that should work great! That blend is high quality and contains xanthan gum so it should hold up well.
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.
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! 🙂
These are INSANE! Your recipes are exceptional. Thank you so much!!
Yay! I’m so glad they turned out for you! Thanks for the comment 🙂
If you don’t have almond flour do you add another 1/4 cup of the gluten free four.
Yes! That will work great 🙂
My family loves these muffins!
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!!
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
I hope you like them! You can use vegetable oil instead of coconut oil. Let me know if how they turned out!
when you go to print the recipe, the almond flour does not show up in the list! will it work without the almond flour?
I’ve fixed it so it does! Thanks for letting me know!
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.
I tried these for the first time today and they turned out AMAZING! Perfect texture and flavor. Thank you!