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.
I made this recipe and used monk fruit sweetener-they turned out great.
Hi Cindy, we’re so glad you loved the recipe! That’s good to know that monk fruit sweetener worked well. Thank you for sharing your feedback with us!
These were delicious! My favorite muffin by far! Is there anyway to make these low calorie without changing the flavor?
Hi there, we’re so glad you loved the muffins! We don’t typically bake low calorie so it’s hard to say how to adapt this one in that way. If you decide to give it a try, we’d love to hear how it goes!
Could I use this recipe to make pumpkin bread? Thank you
Hi Kathy, we have a great gluten-free pumpkin bread recipe we think you’ll love! Happy baking!
My first attempt at GF-baking! They turned out very moist and smooth with just the right amount of sweetness. I made the muffins for a work potluck and everyone enjoyed them (even people who said they usually don’t like GF baked goods). Thank you!
We’re so glad the recipe was such a hit at your potluck! Thank you for taking the time to share your positive experience with us. Happy baking!
Wow, these were the best gf muffins I have ever made! I love to bake and am always trying to make gluten free food taste as close to regular food as possible, and these fit the bill. These are amazing!
Hi Avery, we’re so glad you enjoyed the muffins@ Thank you for taking the time to share your kind feedback with us. Happy baking!
What is your recommendation for the best brand of gluten free flour?
Hi Rosy, we highly recommend King Arthur Gluten-Free Measure-for-Measure Flour. For these muffins, you’ll get the best results sticking with that flour blend. Happy baking!
I love King Arthur’s flour too. I need some clarification. Their Measure for Measure is 120g per cup. Bob’s Red Mill is 150g. In your recipes even where you recommend King Arthur’s flour you use 150g per cup ratio in your recipe. How do you determine the amount you use. Always 150g per cup or depending on the flour type you use?
Hi Jen, this is a very common question that comes up! We find that 1 cup of King Arthur Flour weighs much closer to 150 grams. At the end of the day a cup measurement is subjective – and we think the manufacturer doesn’t realize gluten-free flour is denser than traditional wheat flour (traditional wheat flour is 120 grams/cup). For consistency, we recommend 150 grams/cup across recipes and highlight which brand(s) we use for the specific recipes since using other flour brands may produce different results. We hope this helps!
Thank you so much! Just ordered your cookbook. I feel confident I will have a lot of success with it. Especially with this information.
Really good moist muffins!! Will definitely be making these again! I love how you can’t even tell they are gluten free. Another great recipe on this site!
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!
Thank you for the kind review, Abbie! We’re so happy to hear it was such a hit with your family! Happy baking!
What can replace the lemon juice?
Hi Tonya, good question! You can try white or apple cider vinegar as a 1:1 swap. We hope you enjoy the recipe!
Really good! Would cut the white sugar in half. Use coconut oil. Makes 12 muffins.
We’re glad you enjoyed the recipe, Jenny! Thank you for taking the time to share your feedback!
Is it normal for so much (about a 1/4) of the total muffin to stick to the paper liners? I rarely bake gluten-free. Made these for my adult daughter who discovered she needs gluten-free for a medical issue.
Hi Pat, we’re sorry your muffins stuck so much. We recommend using good quality paper liners to prevent sticking. It also helps to allow the muffins to cool completely before trying to remove them from liners. We hope your next bake goes better!
Hi! Try parchment liners, they’re a game changer when it comes to gluten free baking!
Are you using mini muffin pans? I only got a total of 10 muffins
Hi Pat, the serving size is for 18 regular-sized muffins. How full the muffin wells are filled and different brands of pans may impact how many each person gets out of the recipe. We hope you enjoyed the muffins!
Beyond delicious! Decided to make them mini muffins, so so good!!! Didn’t have any mini chocolate chips so topped half the muffins with mini M&Ms, yummy!! I set the oven to 425° and placed the muffins in the oven and immediately dropped the temp to 375°, baked for 13 minutes but checked after 10. The whole family devoured them and asked me to make more. Thank you!!
Yay! We’re so glad the muffins were a hit with the whole family! Thank you for taking the time to share your feedback with us.
These look so yummy! Is there anyway to substitute honey for the sugar?
The sugar causes inflammation.
Do you have any hacks for egg free? We have an egg allergy in our home and it makes baked goods so tricky!
Hi Angie, with this recipe we would recommend trying Bob’s Red Mill egg replacer or something similar. We don’t recommend using flax eggs with these muffins. We hope this helps!
Can you omit the almond flour without sacrificing the end result for those with nut allergies? Can’t wait to make! Thanks!
Hi Cara, you can easily make these muffins nut-free. Just use another 1/4 cup gluten-free 1:1 baking flour in place of the almond flour. We hope you enjoy the recipe!
Literally the best muffins, ever. My family plows through them in a day so good and easy!
We’re so glad they were a hit with the whole family! Thanks for sharing, Jo!