Simple Gluten-Free Pumpkin Muffins
These gluten-free pumpkin muffins are soft, moist, and perfectly spiced. Made with simple ingredients, these bakery-style muffins come together quickly, and you can easily customize them with chocolate chips, nuts, or your favorite toppings. Make a batch ahead and freeze them for an easy gluten-free breakfast or snack.
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Gluten-free pumpkin treats
These homemade gluten-free pumpkin muffins are soft, moist, and wonderfully spongy, with plenty of pumpkin flavor. They have just the right amount of sweetness, making them delicious on their own or with a little butter on top. If you’re looking for another easy gluten-free pumpkin dessert, don’t miss these amazing pumpkin cookies.
They’re easy to make with simple ingredients and come together without any complicated steps. A versatile gluten-free pumpkin muffin recipe perfect for breakfast, an afternoon snack, or an easy fall dessert.
If you love pumpkin baking, these muffins are a great recipe to keep on hand throughout the season. The best part: they freeze wonderfully.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Flour: gluten-free all-purpose flour blend.
- 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 pumpkin puree works well in this recipe. Canned pumpkin puree makes this recipe quick and easy. Use plain pumpkin puree, not pumpkin pie filling; pie filling already contains sugar and spices.
- Spices: ground cinnamon, ginger, and nutmeg that complement the pumpkin.
How to make these pumpkin breakfast muffins
Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
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 until combined. Add the eggs one at a time, mixing well after each addition.
Add the dry ingredients and the milk to the pumpkin mixture. Mix just until incorporated. Do not overmix the batter.
Pour the mixture evenly into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Let the muffins cool in the pan before transferring them to a wire rack.
Add-Ins: This recipe is for plain pumpkin muffins, but you can easily customize them with your favorite add-ins. Try chopped toasted walnuts or pecans, raisins, or chocolate chips. For an extra special finish, top them with a smooth cream cheese frosting.
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? Yes, 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).
Good to know: baking tips
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices.
- Don’t overmix the batter. Mix only until the flour is incorporated for soft muffins.
- Let the muffins cool before removing them from the pan.
You might wonder: FAQ
Can I Use Homemade Pumpkin Puree? Yes, homemade pumpkin puree works well. Roast the pumpkin instead of boiling it to help evaporate excess moisture.
For more gluten-free pumpkin recipes
Easy Gluten-Free Pumpkin Muffins
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup oil
- ¾ cup light brown sugar
- 2 eggs, room temperature
- ¾ cup canned pumpkin puree
- ¼ cup milk
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- 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 until combined. Add the eggs one at a time, mixing well after each addition.
- Add the dry ingredients and the milk to the pumpkin mixture. Mix just until incorporated. Do not overmix the batter.
- Pour the mixture evenly into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan before transferring them to a wire rack.
Notes
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