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Meaningful Eats

Gluten-Free Pumpkin Muffins

This tested & perfected recipe makes irresistible, soft spiced pumpkin muffins that are perfect for fall. Add chocolate chips if you like to take these muffins to the next level!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18 muffins


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
  • cup coconut oil
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice



  • 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!


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. 
TO FREEZE: Let the muffins cool completely before transferring to a ziploc bag for further storage. Frozen muffins will keep for up to 2 months. 
Tips for Gluten-Free Muffins:
  • 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. 


Calories: 150kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 138mg | Potassium: 74mg | Fiber: 1g | Sugar: 17g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg