Gluten free pumpkin muffins are the perfect treat to enjoy during the fall season. These delicious baked goods are not only rich in pumpkin flavor but are made just for those with gluten sensitivities or preferences.
These muffins are great for breakfast, as a snack, or even as a dessert.
These gluten-free muffins have a blend of warm spices and rich pumpkin flavor that is perfect for the autumn season as well as during Christmastime.
This recipe was inspired by my Pumpkin Cream Cheese Muffins on my site, and they can be easily made into gluten free pumpkin cream cheese muffins!
Ingredients in Gluten Free Pumpkin Muffins
It's easy to make these muffins using a gluten-free flour blend, canned pumpkin, and a few other simple ingreidents. Here are the ingredients you will need:
- granulated sugar
- light brown sugar
- ground cinnamon
- ground cloves
- ground ginger
- ground nutmeg
- vanilla extract
- large eggs
- canola oil
- measure for measure gluten free flour
- baking soda
- canned pumpkin or homemade pumpkin puree - not pumpkin pie mix! The mix has spices already in the can.
See recipe card at the bottom of the blog post for quantities.
Instructions for Making Gluten-Free Pumpkin Muffins
To make delicious this gluten-free pumpkin muffin recipe, follow these straightforward steps:
In a large bowl, whisk together the wet ingredients: canola oil, granulated sugar, brown sugar, vanilla extract, and pumpkin puree.
In a separate bowl, combine the dry ingredients: gluten-free flour (preferably a 1:1 gluten-free baking flour or different type of flour with the addition of xanthan gum), ground cinnamon, ground cloves, ground ginger, ground nutmeg, allspice, baking soda, and salt.
Next, gradually mix the dry ingredients with the wet ingredients, mixing until the ingredients are incorporated and the dry ingredients are moistened.
Spoon the batter evenly among the 12 muffin liners, about ⅔ of the way full. If desired, sprinkle some coarse sugar on top of the muffins before baking.
Place the muffin pan in the preheated oven and bake for 24 to 26 minutes or until a toothpick inserted into the center of a muffin comes out clean. Baking time may vary depending on your oven.
Once baked, remove the pan from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Store your muffins in an airtight container at room temperature for a few days or frozen for longer storage.
Hint: Avoid overmixing the batter for best results.
When making gluten-free pumpkin muffins, there are several substitutions you can make but keep in mind, that it will alter the overall flavor and texture.
To create vegan pumpkin muffins, use a vegan-friendly egg replacer such as flaxseed or a store-bought vegan egg replacement such as flax eggs.
Use a different flour. You may want to experiment with using almond flour, coconut flour, or oat flour in your pumpkin muffin mix— the flour density varies when changing the flour in baked goods so you may need to adjust the liquid measurements accordingly.
Variations for Gluten Free Pumpkin Muffins
When it comes to gluten-free pumpkin muffins, there are numerous ways to add variety to the recipe. Below are a few ideas for you to incorporate into your gluten-free pumpkin muffins.
Chocolate Chips: Adding chocolate chips to your gluten-free pumpkin muffin batter is a popular and tasty option. Add about ½ cup of gluten-free semisweet chocolate chips to your batter to create gluten free pumpkin chocolate chip muffins.
Nuts: Add some crunch to your muffins by either mixing them into the batter or adding them to the tops of the batter before baking. Walnuts, pecans, or almonds are all great choices, A half cup of chopped nuts would work well!
By creating variations for this recipe, you will create a new delicious muffin recipe to your preference!
Equipment for Making Muffins
To make these delicious gluten-free pumpkin muffins easily, you will need the following kitchen tools:
Mixing Bowls: You will need at least two mixing bowls - a medium bowl for the dry ingredients and a large bowl for the wet ingredients. I prefer bowls that have nonslip bottoms so they don't move around while mixing the ingredients.
Measuring Cup and Spoons: A set of measuring cups and spoons is important to use when making these muffins so you get the proper measurements.
Muffin Pan or Muffin Tin: A 12-cup muffin pan is ideal for this recipe.
Muffin Liners: Muffin liners are great for removing the muffins from the pan and for easy cleanup.
Cookie Scoop: A cookie scoop is perfect to scoop batter evenly between all of the muffin liners.
Cooling Rack: Once the muffins are baked, a cooling rack is important to use so that airflow is able to get around the muffins and prevent the bottoms from getting soggy.
Storing your gluten-free pumpkin muffins properly can make them last short-term or long-term. To store them short term, store them at room temperature by placing them in an airtight container or a resealable plastic bag to prevent them from drying out. Make sure the muffins have completely cooled before placing them in the bag so that they don't get soggy from condensation.
For long term storage, allow the muffins to cool completely and wrap them individually in plastic wrap. Place the wrapped muffins a freezer safe bag and store them for up to 3 months. Write the freezer date on the freezer bag for safe freezing and next time you want a muffin, remove the desired number of muffins from the freezer and allow them to thaw to room temperature.
By following these storage and freezing guidelines, you can keep your gluten-free pumpkin muffins tasting their best for days or even weeks. Enjoy them at your leisure and savor the delicious combination of pumpkin and warm spices.
Frequently Asked Questions
What are the best flour substitutes for making gluten-free pumpkin muffins?
When making gluten-free pumpkin muffins, some excellent flour substitutes include almond flour, coconut flour, and oat flour. You can also use a gluten-free all-purpose flour blend like Bob's Red Mill Gluten Free 1:1 Baking Flour, it has xanthan gum already in it for an easy gluten free baking mix.
Can I add chocolate chips to my gluten-free pumpkin muffins?
Yes, you can add chocolate chips to your gluten-free pumpkin muffins. To keep the muffins gluten free, make sure to choose gluten free chocolate chips.
What oil can be used in gluten-free pumpkin muffins?
You can use various oils gluten-free pumpkin muffins. Canola oil creates a tender crumb, but vegetable oil and coconut oil can be used in it's place.
How do I make vegan gluten-free pumpkin muffins?
To make vegan gluten-free pumpkin muffins, replace the eggs with a suitable egg substitute like flaxseed meal mixed with water or flax eggs that you can purchase in the store.
Which sweeteners work well in gluten-free pumpkin muffins?
Common sweeteners that work well in gluten-free pumpkin muffins include brown sugar, white sugar, and maple syrup. To make healthy pumpkin muffins, try an alternative, try using coconut sugar or a natural sugar substitute like stevia or erythritol. Adjust the sweetness levels according to your preference. These muffins will be healthier than using cane sugar but of course the term healthy is subjective.
Looking for other recipes like this? Try these:
- ¾ cup granulated sugar
- ½ light brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ canola oil
- 1 ¾ cup gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 15 ounces canned pumpkin or homemade pumpkin puree
- Preheat the oven to 375°F and line a muffin pan with muffin cup liners or grease lightly with baking spray.
- In a large bowl, whisk together the wet ingredients: canola oil, granulated sugar, brown sugar, vanilla extract, and pumpkin puree.
- In a separate bowl, combine the dry ingredients: gluten-free flour, ground cinnamon, ground cloves, ground ginger, ground nutmeg, allspice, baking soda, and salt.
- Gradually mix the dry ingredients with the wet ingredients, mixing until the ingredients are incorporated and the dry ingredients are moistened.
- Spoon the batter evenly among the 12 muffin liners, about ⅔ of the way full.
- Bake for 24 to 26 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the pan from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Use canned pure pumpkin, not pumpkin pie mix in this recipe.
If using homemade pumpkin puree, squeeze out the extra liquid before adding it to the batter.
Store your muffins in an airtight container at room temperature for a few days or freeze them for longer storage.
To make gluten free pumpkin chocolate chip muffins, add a ½ cup of gluten free chocolate chips to the batter before baking.
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Serving Size:1 muffin
Amount Per Serving: Calories: 155Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 297mgCarbohydrates: 32gFiber: 2gSugar: 15gProtein: 4g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.