I remember the first time I tried to make gluten free muffins for my best friend – they came out of the oven looking like hockey pucks. We laughed, ordered pizza, and I went back to the drawing board. Since then, I've perfected this recipe, and I'm so excited to share it with you.
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These muffins are everything you want in a fall treat: tender, warmly spiced, and packed with real pumpkin flavor. The best part? They're made with simple ingredients you can find at any grocery store, and they come together in just one bowl.
Whether you're gluten free by choice or necessity, these muffins will make you forget they're gluten free. They're perfect for breakfast, a midday snack, or even dessert with a dollop of butter.
Why You'll Love This Recipe
About the Ingredients
1 ¾ cups (245g) gluten free all-purpose flour blend
Use a blend that contains xanthan gum for best results. If yours doesn't, add 1 tsp of xanthan gum.
1 tsp baking soda
Ensure it's fresh for proper rise.
1 tsp baking powder
Aluminum-free if you prefer.
1 tsp ground cinnamon
Fresh ground gives more flavor.
½ tsp ground nutmeg
You can substitute with pumpkin pie spice.
½ tsp salt
Fine sea salt works best.
1 cup (200g) granulated sugar
You can use coconut sugar for a less refined option.
½ cup (120ml) vegetable oil
Melted coconut oil or applesauce works as a substitute.
2 large eggs
Room temperature eggs blend better.
1 cup (240g) pumpkin puree
Make sure it's 100% pumpkin, not pumpkin pie filling.
1 tsp vanilla extract
Pure vanilla extract is best.
Tips & Tricks
- Don't overmix the batter – mix just until no dry streaks remain, or your muffins will be tough.
- Use a cookie scoop to fill the muffin cups evenly and avoid spills.
- If you're using paper liners, spray them lightly with cooking spray to prevent sticking.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Pro Tips
Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2. Mix dry ingredients
In a large bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. Combine wet ingredients
In a separate bowl, whisk the sugar, oil, eggs, pumpkin puree, and vanilla until smooth. Make sure there are no lumps.
4. Combine wet and dry
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are okay.
5. Fill the muffin cups
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
6. Bake the muffins
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. The internal temperature should read 200°F (93°C).
7. Cool and serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Delicious Variations
- Add ½ cup of chocolate chips or chopped nuts for extra indulgence.
- Swap the cinnamon and nutmeg for 2 tsp of pumpkin pie spice for a different flavor profile.
- Make them dairy-free by using a dairy-free oil and skipping any milk-based add-ins.
How to Store Gluten Free Pumpkin Muffins
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Freeze in a zip-top bag for up to 3 months.
Reheating
Microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Q: Can I make these muffins dairy-free?
Yes, this recipe is already dairy-free as written. Just use a dairy-free oil and skip any milk-based add-ins.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar and spices, which will alter the texture and sweetness. Use pure pumpkin puree.
Q: Why are my gluten free muffins gummy?
Gummy muffins are often caused by overmixing or not baking them long enough. Mix just until combined and check for doneness with a toothpick.
Q: Can I use a gluten free flour blend that doesn't contain xanthan gum?
Yes, but you'll need to add 1 teaspoon of xanthan gum to the dry ingredients to help bind the muffins.
I hope you love these muffins as much as I do! If you try them, leave a comment below and let me know how they turned out. Happy baking!
Gluten Free Pumpkin Muffins
Moist, spiced gluten free pumpkin muffins that are easy to make and perfect for fall breakfasts or snacks.
🧂 Ingredients
- 1 ¾ cups (245g) gluten free all-purpose flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240g) pumpkin puree
- 1 tsp vanilla extract
📋 Instructions
- 1Preheat the oven — Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- 2Mix dry ingredients — In a large bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- 3Combine wet ingredients — In a separate bowl, whisk the sugar, oil, eggs, pumpkin puree, and vanilla until smooth. Make sure there are no lumps.
- 4Combine wet and dry — Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are okay.
- 5Fill the muffin cups — Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- 6Bake the muffins — Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. The internal temperature should read 200°F (93°C).
- 7Cool and serve — Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Sofia writes about parenting and family wellness, exploring the messy, joyful reality of raising kids. She offers relatable stories and practical advice on everything from sleep training to managing screen time, always with a dose of humor.
