Easy Gluten-free Pumpkin Muffins
These simple GF pumpkin muffins are soft, moist, and perfectly spiced. They’re the perfect quick-bake treat for breakfast, snack, or dessert. This basic bakery-style muffin recipe uses simple ingredients and is easy to make. You can customize it with your favorite add-ins.
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About these homemade GF pumpkin treats
These homemade GF pumpkin muffins are moist, soft, spongy, and full of pumpkin flavor. For GF simple pumpkin desserts, here is the link to these amazing pumpkin cookies.
The muffins are easy to make and take simple ingredients. It’s a basic pumpkin recipe, and you can customize it to your taste. They’re a great breakfast muffin, easy snack, or dessert. They are perfect fall baking GF muffins.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Oil: natural oil, like sunflower oil.
- Eggs: room temperature eggs are better.
- Milk: whole milk for the best flavor and consistency.
- Pumpkin: canned pumpkin puree or homemade one.
- Spices: ground cinnamon, ginger, and nutmeg.
How to make these easy fall baking GF recipes
Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
Make a pumpkin puree and let it cool (this step is in case you don’t use canned pumpkin puree). For a better result, roast the pumpkin in the oven.
Whisk together gluten-free all-purpose flour, salt, baking soda, baking powder, and spices in a large bowl. Set aside.
In a medium bowl, beat the oil with the sugar. Add the pumpkin puree and mix. Add the eggs one by one, beating after each addition.
Add the dry ingredients along with the milk, and mix until well incorporated.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes. To know if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no streaks of batter.
Let cool before removing.
Storing
Store the muffins covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Can I freeze the muffins?
You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven at 350°F (180°C).
Variations and serving options
- Dried fruits: add chopped toasted walnuts, pecans, or almonds for crunchiness.
- Chocolate: Add chocolate chips for a decadent chocolatey muffin.
- Topping: Top the muffin with this perfect cream cheese frosting, which adds richness and makes a delicious dessert muffin.
- Spiced Pumpkin Muffins: increase all the spices for a strong pumpkin muffin flavor.
- Can I make these muffins dairy-free? Yes, substitute the milk with 1/4 of oil.
For more GF easy snacks
Easy GF Pumpkin Muffins (Basic Recipe)
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup oil
- 3/4 cup light brown sugar
- 2 eggs room temperature
- 3/4 cup canned pumpkin puree
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Make a pumpkin puree and let it cool (this step is in case you don't use canned pumpkin puree). For a better result, roast the pumpkin in the oven.
- Whisk together gluten-free all-purpose flour, salt, baking soda, baking powder, and spices in a large bowl. Set aside.
- In a medium bowl, beat the oil with the sugar. Add the pumpkin puree and mix. Add the eggs one by one, beating after each addition.
- Add the dry ingredients along with the milk, and mix until well incorporated.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25 minutes. To know if it's ready, insert a toothpick into the center of the muffin; it should come out clean, with no streaks of batter.
- Let cool before removing.