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.
can you use all almond flour?
Hi there, we wouldn’t recommend replacing the gf 1:1 flour with all almond flour. Almond flour doesn’t typically replace other flours at a 1:1 ratio and calls for more adjustments. If wanting to use all almond flour, it’s best to use recipes that are designed for just almond flour. Using a 1:1 flour blend will produce the best texture and reliable results for this recipe. We hope this helps!
If you substitute duck eggs for chicken eggs the muffins will rise twice as high
Thank you for the tip, Deborah! We’ll have to give that a try!
I found the chocolate overpowered the pumpkin to the point that I couldn’t taste it at all. For the next batch I substituted 1/2 cup chopped pecans for the chocolate chips and thought the flavor was much better. Other than that I think it’s an excellent recipe. Like one of your other posters, I also found that the flavor and texture improved after freezing. Have already tried your orange-cranberry bread, which I love, and will be working my way through your other recipes. Thanks so much for your hard work bringing these to the gluten-free population.
I just made your zucchini muffins which calls for refrigerating the batter and starting with a higher temp to get a good rise. Would those tips be applicable here?
Yum! I made these (no chocolate chips) and the pumpkin bread (with chocolate chips) as written and both were delicious! Muffins were perfectly baked in exactly 25 mins. Thank you for the awesome recipes!
Great to know the recipe worked well as pumpkin bread as well! Thanks for the comment.
I want to add fresh cranberries. Will that affect the baking? Thank you! Annie
Adding fresh cranberries sounds delicious! The baking time should be about the same. You might have to add 5 minutes or so on to the bake time.
Oh heavens! I made these exactly as directed in the recipe for the muffin part but added a cream cheese centre… 1 brick of cream cheese + 1/4 cup sugar & 1 egg… piped into the centre’s of each muffin before baking and topped with a streusel and pumpkin seeds! Chefs kiss, so delicious.
That cream cheese center sounds so delicious! I’m going to have to try that myself. Thanks for sharing the fun idea!
In Australia we don’t have canned pumpkin. How much would one have to cook up to make 15oz can equivalent?
It depends on the size of the pumpkin but I’m pretty sure 1 pumpkin pie pumpkin would work. You can bake it then measure 15oz of the cooked pumpkin. Let me know if you try it!
Have you tried the silicone muffin pans? Would I need to put paper cups in those to bake my muffins in
These muffins will bake up great in a silicone muffin pan! No need to use liners, but I always like to grease the silicone muffin pan with a little cooking spray just to be sure they’ll come out.
I have now made your blueberry muffins, cranberry orange muffins, chocolate chip muffins, apple muffins and your basic muffin recipe with raspberries, oatmeal cookies with chocolate chips/cranberries and raisins. Each and every recipe was easy to make and very tasty. No one could tell they were gluten and dairy free. (I used oat yogurt and earth balance). I will be making your vanilla cake tomorrow for my granddaughter’s 9th birthday. I will be adding raspberries at her request.
Thank you from Vancouver Island, Canada, for all of these amazing recipes. My grandchildren love all the new treats that G’ma is making (with your help).
I’m so honored you like the recipes! You grandchildren are lucky to have you! Thanks for the comment 🙂
These are so good. Thank you. I did some changes. I added a scoop of fiber to them, used Swerve brown sugar (low glycemic) and unsweetened coconut flakes..Freezing them now so I dont eat all of them at once.
Great to know they worked well with Swerve! I’m glad you enjoyed them 🙂
I don’t have muffin pans. Could I make this in a square pan as pumpkin bars?
I think that should work! Or you could try this recipe for pumpkin bars: https://meaningfuleats.com/gluten-free-pumpkin-bars/
Excellent taste and texture. I added the mini chocolate chips as suggested. Smells so good while baking! I will make these again.
These were delicious, and even improved after freezing! I’m literally devouring all of your quick-bread recipes as I work my way through your quickbread archive. What a blessing your recipes are! May God bless you for sharing the fruits of your labor freely!
I’m so glad you enjoyed the muffins! Glad you’re enjoying the recipes 🙂
I don’t have lemons, can I use lime?
Yes that will work! You can’t taste the lemon or lime – it just tenderizes the crumb. You could also use apple cider vinegar!