Gluten Free Pumpkin Muffins

4.50 from 6 votes

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.

Prep Time15

Cook Time24

Total Time39

Course: Breakfast

Cuisine: American

Keyword: gluten free pumpkin chocolate chip muffins, gluten free pumpkin muffins, gluten-free pumpkin muffin recipe, gluten-free recipe, healthy pumpkin muffins, vegan pumpkin muffins

Servings: muffins

Calories: 133kcal

Author: Dana

Equipment

Ingredients

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

Instructions

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.

Notes

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.

Nutrition