As the leaves change and the scent of pumpkin spice fills the air, there’s no better time to indulge in a batch of gluten-free pumpkin muffins.
Packed with fall flavors and easy to make, these muffins are perfect for anyone following a gluten-free diet.
From moist and fluffy variations to those packed with crunchy toppings, these recipes deliver on both taste and texture.
Whether you’re looking for vegan-friendly options or quick gluten-free baking ideas, here are 9 gluten-free pumpkin muffin recipes that will inspire your fall baking!
Save To Pinterest
1. Pumpkin Spice Gluten-Free Muffins with Customizable Toppings
Unique Feature: This recipe uses a gluten-free flour blend to create a perfect texture without the need for extra binders like xanthan gum. The result? Moist, tender muffins that stay soft for days.
Customization: For a nutty twist, try adding chopped pecans or walnuts. You can also sprinkle the tops with pumpkin seeds for added crunch.
Pro Tip: For an extra burst of fall flavor, dust the tops with cinnamon sugar before baking.
2. Moist Gluten-Free Pumpkin Muffins with Dairy-Free Option
Unique Feature: These muffins are light, fluffy, and dairy-free, making them ideal for those with additional dietary restrictions.
Customization: Add dried cranberries for a tart contrast or stir in chocolate chips to complement the warm pumpkin spice.
Pro Tip: Replace eggs with flax eggs to make these muffins completely vegan without compromising texture.
3. Healthy Gluten-Free Pumpkin Muffins with Almond Flour
Unique Feature: Made with a mix of almond flour and a gluten-free flour blend, these muffins are both nutrient-dense and soft. The almond flour adds healthy fats and a richer flavor to each bite.
Customization: Amp up the pumpkin spice by adding extra cinnamon, nutmeg, or ginger. You can also mix in shredded coconut for a tropical twist.
Pro Tip: Use muffin liners or a non-stick spray to ensure these delicate muffins don’t stick to the pan.
4. Quick Gluten-Free Baking: Simple Pumpkin Muffins
Unique Feature: This recipe is perfect for those who need a quick gluten-free baking solution, using minimal ingredients while still delivering maximum flavor.
Customization: For a decadent touch, top these muffins with a streusel made from gluten-free oats, brown sugar, and cinnamon.
Pro Tip: These muffins freeze beautifully, so bake a double batch and save some for later!
5. Pumpkin Muffins with Gluten-Free Flour Blends and Spice
Unique Feature: These muffins feature a rich blend of pumpkin puree and spices, creating a moist and flavorful texture that’s perfect for fall.
Customization: Add some texture by mixing in rolled oats or sunflower seeds. If you’re looking for a low-sugar option, substitute coconut sugar for the white sugar.
Pro Tip: Allow the batter to rest for a few minutes before baking to help the gluten-free flour absorb the moisture for a fluffier result.
6. Paleo-Friendly Gluten-Free Pumpkin Muffins with Almond Butter
Unique Feature: These paleo-friendly muffins are made with almond butter, giving them a rich, moist texture and making them perfect for those following a grain-free diet.
Customization: Try swirling almond or cashew butter into the batter for a creamy twist, or sprinkle dark chocolate chips on top for a more indulgent snack.
Pro Tip: Be sure to use fresh baking soda to ensure these muffins rise well and remain fluffy.
7. One-Bowl Vegan Gluten-Free Pumpkin Muffins
Unique Feature: This one-bowl recipe keeps things simple, making it a go-to for quick baking. Plus, it’s completely vegan and made without any refined sugars.
Customization: Add chopped walnuts or pecans for extra crunch, or try a topping of coconut flakes before baking for added flavor and texture.
Pro Tip: Don’t overmix your batter—keeping it slightly lumpy ensures that your muffins stay light and airy.
8. Budget-Friendly Gluten-Free Pumpkin Muffins with Cream Cheese Filling
Unique Feature: These muffins are both affordable and delicious, making them a great choice for those looking to bake on a budget.
Customization: For an indulgent twist, add a cream cheese filling or mix in pumpkin pie spice for an extra burst of flavor.
Pro Tip: Sprinkle the tops with coarse sugar before baking to give the muffins a sweet, crunchy topping.
9. Streusel-Topped Pumpkin Muffins with Gluten-Free Oats
Unique Feature: These muffins take it up a notch with a buttery streusel topping made from gluten-free oats and brown sugar, adding a delightful crunch to every bite.
Customization: Enhance the streusel by mixing in nuts like almonds or pecans, or add a drizzle of maple glaze for a touch of sweetness.
Pro Tip: For an even crunchier topping, sprinkle a pinch of sea salt over the streusel before baking.
Baking Time!
There you have it—9 incredible gluten-free pumpkin muffin recipes that will make your fall baking a breeze.
Whether you’re looking for a simple recipe, something paleo-friendly, or an extra-indulgent muffin with a streusel topping, there’s a recipe here for everyone.
Try experimenting with different flavors, from adding chocolate chips to swirling in almond butter, and don’t forget to share your own twist on these recipes!
Leave a comment and let us know which recipe you loved most or how you customized your muffins. And be sure to follow us on Pinterest for more gluten-free baking inspiration!
Gluten-Free Pumpkin Muffins
Ingredients
- 3 large eggs
- 2 tablespoons 43g molasses
- 2 scant cups 425g or one 15-ounce can pumpkin purée
- 1 3/4 cups 273g gluten-free flour
- 1 cup 198g granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon table salt
- 2 teaspoons pumpkin pie spice
- 8 tablespoons 113g unsalted butter, softened
Instructions
- Preheat your oven to 375°F. Prepare a 12-cup muffin tin by either greasing it or lining it with paper liners and lightly greasing the liners.
- In a bowl, whisk together the eggs, molasses, and pumpkin purée until well combined. Set this mixture aside.
- In a separate bowl, mix the gluten-free flour, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice together.
- Add the softened butter to the dry ingredients and blend with an electric mixer until the mixture has a crumbly, sand-like texture.
- Gradually pour the egg and pumpkin mixture into the dry ingredients, mixing well with an electric mixer after each addition. Beat for 1 to 2 minutes until the batter is light and fluffy.
- Divide the batter evenly among the muffin cups, filling them so that the batter rises above the rim of each cup.
- Let the batter sit in the muffin tin for about 10 minutes before baking.
- Bake for 22 to 25 minutes, or until the muffins spring back when gently pressed in the center.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy while warm!
Notes
- These muffins are best served warm.
- Letting the batter rest for 10 minutes before baking helps improve the texture.
chocolate chips worked great for me! I made them last weekend and added dark chocolate. the almond butter + chocolate combo is just 🤤
I made the gluten-free pumpkin muffins with coconut sugar as a low-sugar option, and they were perfect! I added some sunflower seeds for texture, and my kids gobbled them up
made these and they turned out like little rocks. total waste of ingredients. maybe it’s just me, but gluten-free baking never works.