These Gluten-Free Pumpkin Muffins are soft, moist, and bursting with warm fall flavors like cinnamon, nutmeg, and real pumpkin. They’re naturally sweet and perfect for a breakfast treat or a cozy snack any time of day. The gluten-free flour mix gives them just the right texture without feeling heavy or crumbly.
I love making these muffins when pumpkin season rolls around because they fill the house with such a comforting aroma. Plus, they’re simple to whip up and keep well, which means I can always have a batch ready for busy mornings or unexpected visitors. A little tip: I like to add a handful of chopped nuts or chocolate chips on top for an extra touch of crunch or sweetness.
These muffins are great on their own, but I also enjoy heating one up with a bit of butter or cream cheese spread. It’s a simple little treat that feels like a hug in muffin form. Whether you’re gluten-free by choice or just want a tasty pumpkin recipe, these muffins are a real winner in my book!
Key Ingredients & Substitutions
Gluten-Free Flour: Using a blend with xanthan gum helps muffins hold together and stay soft. If you don’t have xanthan gum in your mix, add 1/4 tsp separately for best results.
Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling to avoid extra sugar or spices. You can use fresh cooked pumpkin if you like—it works just as well!
Spices: Cinnamon, nutmeg, ginger, and cloves give a classic pumpkin flavor. If you don’t have all, cinnamon and nutmeg alone still give great taste.
Oil: Vegetable or coconut oil keeps muffins moist. You could substitute melted butter or applesauce for a lighter or dairy-free option.
Chocolate Chips: Optional, but fun! Try adding chopped nuts or dried cranberries if you want different texture or flavor.
How Do I Avoid Overmixing the Batter?
Gluten-free batters can get tricky if you mix too much—they can turn dense or gummy. Here’s how to mix just right:
- Combine dry ingredients separately first to distribute everything evenly.
- Add wet ingredients and stir gently using a spatula, just until you see no big flour streaks.
- Don’t worry if the batter is a little lumpy; that’s okay!
- Fold in any add-ins like chocolate chips at the end with a few gentle turns.
Keep your mixing quick and light to get fluffy, tender muffins that bake up perfectly every time.
Equipment You’ll Need
- Muffin tin (12-cup) – perfect size for standard muffins and helps them bake evenly.
- Paper muffin liners or nonstick spray – makes cleanup easier and keeps muffins from sticking.
- Large mixing bowls – one for dry ingredients and one for wet mix; keeps things organized.
- Whisk and spatula – whisk blends dry ingredients well; spatula is great for gentle folding.
- Measuring cups and spoons – accurate measuring ensures muffins turn out just right.
- Toothpick or skewer – for checking when muffins are done baking.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that pairs beautifully with pumpkin.
- Mix in dried cranberries or raisins for a sweet-tart contrast that brightens the flavor.
- Swap half the cinnamon with pumpkin pie spice for a richer spice blend.
- Try replacing chocolate chips with white chocolate or butterscotch chips for a different sweetness.
How to Make Gluten-Free Pumpkin Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups gluten-free all-purpose flour (with xanthan gum included)
- 1 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 3/4 cup packed brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 cup milk (dairy or any plant-based milk)
Optional Add-ins:
- 1/2 cup mini chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20–25 minutes to bake. After baking, allow about 5 minutes to cool in the pan before transferring to a rack to cool completely. Total time is roughly 35–40 minutes.
Step-by-Step Instructions:
1. Preparing to Bake:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to keep the muffins from sticking.
2. Mixing Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures the spices and leavening are evenly spread throughout the flour.
3. Combining Wet Ingredients:
In another bowl, lightly beat the eggs. Then add the pumpkin puree, brown sugar, oil, vanilla extract, and milk. Mix these ingredients until smooth and well blended.
4. Bringing Ingredients Together:
Pour the wet ingredients into the dry ingredients and gently stir them together until just combined. Be careful not to overmix; a few lumps are okay. If you want to add mini chocolate chips, fold them in gently now.
5. Baking the Muffins:
Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they’re ready!
6. Cooling and Serving:
Let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
Baking for friends or family who don’t avoid gluten? They might enjoy my classic Pumpkin Chocolate Chip Muffins and the nutty Pumpkin Pecan Muffins (both not gluten-free). For gluten-free eaters, stick with this recipe or use certified gluten-free ingredients in any add-ins.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that can alter the flavor and sweetness of your muffins.
Can I Substitute Eggs in This Recipe?
Yes! For a vegan or egg-free option, try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or applesauce. Keep in mind this may slightly change the texture.
How Should I Store These Muffins?
Store your muffins in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months — thaw at room temperature before eating.
Can I Use a Different Type of Flour?
For best results, use a gluten-free all-purpose flour blend with xanthan gum included to help with texture and binding. If your blend doesn’t have xanthan gum, add about 1/4 teaspoon to the dry ingredients.