As the leaves turn golden and the air becomes crisp, there’s no better way to celebrate the season than with a batch of easy, gluten-free pumpkin muffins.
Whether you’re sensitive to gluten or simply looking for a healthier fall treat, these muffins offer the perfect blend of warm spices and moist pumpkin goodness.
Packed with flavorful ingredients like cinnamon, nutmeg, and pumpkin purée, they’re not only simple to make but also ideal for a cozy breakfast or snack.
Ready to bake? Let’s dive in!
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Key Ingredients for Gluten-Free Pumpkin Muffins
1. Gluten-Free Flour Blend
Using a high-quality gluten-free flour blend is essential for achieving the right texture in your muffins.
We recommend using a blend like Bob’s Red Mill 1-to-1 Gluten-Free Flour, which already includes xanthan gum to mimic the elasticity of traditional wheat-based flours.
This ensures that your muffins stay light and fluffy without crumbling.
For added fiber and moisture, some bakers mix in almond flour or oat flour, but these can make the muffins denser.
If you choose to experiment, pair these with a lighter flour like tapioca to maintain a balanced texture.
2. Pumpkin Purée
Pumpkin purée is the star of this recipe, adding both flavor and moisture.
You can use canned pumpkin purée for convenience, or make your own by roasting a pumpkin.
Whichever option you choose, pumpkin helps offset the dryness that can occur in gluten-free baking.
It’s also a great source of Vitamin A and fiber, making these muffins a healthier option.
3. Pumpkin Pie Spices
The key to that warm, cozy autumn flavor lies in the spices.
A blend of cinnamon, nutmeg, ginger, and cloves works beautifully, and you can even add a pinch of cardamom or allspice for extra depth.
Pre-made pumpkin spice blends are convenient, but making your own allows for customization.
4. Sweeteners and Mix-Ins
For sweetness, we recommend using brown sugar for its rich, caramel-like flavor, but if you’re looking for a healthier alternative, coconut sugar or maple syrup work just as well.
Want to add more flavor? Try folding in chocolate chips, dried cranberries, or chopped nuts for texture and variety.
Step-by-Step Instructions for Perfect Gluten-Free Pumpkin Muffins
1. Prepping Your Ingredients
Before you start, preheat your oven to 350°F and grease your muffin tin or line it with paper liners.
Using room-temperature ingredients like eggs and pumpkin purée ensures smooth mixing and even baking.
2. Mixing the Batter
In one bowl, whisk together your dry ingredients (gluten-free flour, baking powder, and spices).
In another bowl, mix the wet ingredients (pumpkin purée, eggs, butter, and vanilla).
Slowly combine the dry and wet mixtures, stirring just until incorporated. Avoid overmixing to prevent dense muffins.
Gently fold in any optional mix-ins like chocolate chips or nuts at this stage.
3. Baking the Muffins
Scoop the batter evenly into your muffin tin, filling each cup about ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool for about 10 minutes in the pan before transferring them to a wire rack to cool completely.
Delicious Variations: Make It Your Own
Dairy-Free or Vegan Substitutions
For a dairy-free option, swap the butter for coconut oil or vegan butter.
If you’re looking to make the muffins vegan, replace the eggs with a flaxseed or chia seed “egg” mixture.
Add-In Ideas
Enhance your muffins with chocolate chips, toasted pecans, or dried cranberries.
These mix-ins add texture and sweetness, making each bite even more satisfying.
Storage and Meal Prep Tips
1. Can I freeze these muffins?
Yes! These muffins freeze well. Store them in an airtight container for up to 3 months. To reheat, pop them in the microwave for 20 seconds or warm them in a toaster oven.
2. What if I don’t have pumpkin pie spice?
You can easily make your own by combining cinnamon, nutmeg, ginger, and cloves. A pinch of cardamom or allspice adds an extra layer of flavor.
3. How to Store Muffins?
Store your muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
They’re also great for meal prep, as they can be frozen for up to 3 months.
4. Reheating Tips
To reheat frozen muffins, microwave them for 20 seconds or use a toaster oven for a crisp finish.
Ready to Bake the Perfect Gluten-Free Pumpkin Muffins?
With these tips, you’re well on your way to baking moist, fluffy, and delicious gluten-free pumpkin muffins.
Don’t forget to experiment with the variations and substitutions to find your perfect flavor combination.
Leave a comment below with your favorite twist on this recipe, and be sure to save it on Pinterest for later.
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Gluten-Free Pumpkin Muffins
Ingredients
Dry Ingredients:
- 1 ¾ cups gluten-free flour blend e.g., Bob’s Red Mill 1-to-1
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup pumpkin purée canned or homemade
- 2 large eggs or flax eggs for vegan
- ½ cup unsalted butter or coconut oil for dairy-free, melted
- ½ cup brown sugar or coconut sugar for low-sugar
- 1 teaspoon vanilla extract
Optional Mix-ins:
- ½ cup chocolate chips nuts, or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate large bowl, mix the pumpkin purée, eggs (or flax eggs), melted butter (or coconut oil), brown sugar, and vanilla extract until well combined.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in any optional mix-ins like chocolate chips or nuts.
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
almond flour works, but they’ll be a little heavier. Try mixing half almond flour and half gluten-free flour blend—it keeps them light while still adding that nutty flavor
Quick question—can i swap out the brown sugar for maple syrup? trying to cut back on refined sugar but don’t want to mess up the texture
maple syrup works great! just use a little less (about 1/3 cup) since it’s liquid, and maybe add a tablespoon of flour to keep the batter from getting too runny
just pulled these out of the oven, and WOW—they’re so soft and perfectly spiced! I added some chocolate chips, and my kids are already asking for seconds.