Gluten Free Pumpkin Muffin Recipe

image for pinterest of gluten-free pumpkin muffins on white plate, in baking pan and stacked

An EASY recipe for soft, spiced gluten-free pumpkin muffins that are perfect for fall. This recipe has been tested and perfected so you'll have delicious muffins that turn out every time!

2 pumpkin muffins stacked on brown parchment paper with chocolate chips

When the weather gets cooler, there's no better treat than a soft, spiced pumpkin muffin. Whether you enjoy these gluten-free pumpkin muffins for breakfast or dessert, they're sure to become your new favorite recipe.

I tested this recipe many times to get it just right. These gluten-free muffins are not too sweet or overly moist. They have the perfect amount of spiced cinnamon flavor and a nice light texture.

If you are like me when fall rolls around you are adding pumpkin to just about every treat out there. For more gluten-free pumpkin recipes, try these gluten-free pumpkin donuts, gluten-free pumpkin cookies this gluten-free pumpkin pie!

ingredients to make pumpkin muffins set out in bowls on marble background

Ingredients You'll Need

Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour. This is my favorite brand.
Baking Soda/Baking Powder
Salt
Spices: A blend of cinnamon, nutmeg and cloves.
Brown/White Sugar: A combination of the two makes the perfect texture/flavor.
Pumpkin: Be sure to use 100% pure canned pumpkin and not pumpkin pie filling.
Eggs
Coconut Oil: Any neutral-flavored oil will work!
Lemon Juice: Helps activate the baking soda/powder and gives the muffins a little extra rise.
Vanilla

Gluten-Free Muffin Tip: Adding a little lemon juice helps activate the baking soda/powder and gives the muffins a little extra rise.

How to Make Gluten-Free Pumpkin Muffins

wet and dry ingredients mixed together in glass bowls on marble background

STEP ONE: Mix the ingredients.

Mix together the dry ingredients in one bowl and the wet ingredients in another.

muffin mix with spoon in glass bowl on marble background

STEP TWO: Combine the wet/dry.

Add the wet ingredients to the dry and mix until just combined.
If you're adding chocolate chips, fold them in when the batter is just about mixed to avoid over-mixing.

muffin batter scooped into pan before baking

STEP THREE: Scoop the batter into the prepared muffin pan.

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.
A good quality paper liner prevents the muffins from sticking.I like these ones!

STEP FOUR: Bake!

Bake until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.

Storing/Freezing Gluten-Free Pumpkin Muffins

Like most gluten-free baked goods, these muffins are the best the day they are made. The can be stored in an airtight container at room temperature for up to 2 days.

To freeze, let the muffins cool completely before transferring to a resealable bag for further storage. Frozen muffins will keep for up to 2 months.

close up shot of pumpkin muffin on white plate with bite taken out

More Gluten-Free Muffin/Quick Bread Recipes:

Gluten-Free Banana Muffins – these bake up soft, fluffy and moist.
Gluten-Free Pumpkin Bread– easy to make and loaded with sweet cinnamon spice, chocolate chips and tons of pumpkin!
Gluten-Free Apple Bread – another fall favorite!
Gluten-Free Blueberry Muffins – tested and perfected – super fluffy!

If you love this recipe as much as we do leave me a comment/rating below. I'd also be happy to help with any questions. Happy Baking!

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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
▢ ⅓ 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 smaller6 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 ahigh-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.

NUTRITION INFORMATION:

Calories: 150 kcal

Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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