These Gluten-Free Pumpkin Muffins are soft, moist, and full of warm fall flavors like cinnamon, nutmeg, and pumpkin spice. They have a tender crumb that’s just right for breakfast, snack time, or a simple treat alongside your favorite cup of coffee or tea. Plus, they’re made with gluten-free flour, so they’re perfect for anyone avoiding gluten but still wanting something delicious.
I love making these muffins because they feel like a little cozy hug in every bite. The pumpkin keeps them nice and moist, and the spices make the whole kitchen smell amazing while they bake. One helpful tip I’ve learned: don’t overmix the batter—you want it just combined for the best texture. These muffins are also great if you want to add some chopped nuts or chocolate chips for an extra bit of fun.
My favorite way to enjoy these pumpkin muffins is fresh out of the oven, maybe with a small spread of butter or even a dab of cream cheese. They freeze well too, so I often make a big batch and save some for later when I need a quick, healthy snack. They’re a simple, tasty way to bring a little season’s joy into any day!
Key Ingredients & Substitutions
Gluten-Free Flour Blend: Using a blend with xanthan gum is helpful to give structure and hold the muffins together. If you don’t have xanthan gum in your blend, add about ¼ tsp to help with texture.
Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling, to avoid extra sugars and spices. Canned pumpkin works great, or you can use homemade pumpkin puree.
Brown Sugar: Adds moisture and a rich flavor. For a natural swap, try coconut sugar or maple syrup (reduce other liquids if you do).
Oil: I usually use vegetable or coconut oil for moisture. You can swap with melted butter or a mild avocado oil if preferred.
Milk: Any dairy or plant-based milk like almond, oat, or soy works well here. This helps keep the batter moist without overpowering flavors.
How Do I Avoid Overmixing the Gluten-Free Muffin Batter?
Overmixing makes muffins tough, especially gluten-free ones. To get soft, tender muffins, stir just until the dry and wet ingredients come together.
- After combining wet and dry ingredients, use a spatula or wooden spoon to fold gently.
- It’s okay if the batter looks a little lumpy; don’t worry about perfect smoothness.
- Stop mixing as soon as flour disappears to avoid dense muffins.
This gentle mixing helps keep the texture light and crumbly rather than chewy or heavy.
Equipment You’ll Need
- Muffin tin – perfect size for portioning and baking the muffins evenly.
- Muffin liners or nonstick spray – makes removing muffins easy and keeps your pan clean.
- Mixing bowls – one for dry ingredients and one for wet, to keep mixing simple.
- Whisk or spoon – to gently combine the ingredients without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts, especially with gluten-free flours.
- Cooling rack – helps muffins cool evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Stir in ½ cup chopped walnuts or pecans for a nice crunch and nutty flavor.
- Swap chocolate chips for white chocolate chips or dried cranberries for a sweet twist.
- Add ½ tsp pumpkin pie spice if you want a stronger warm spice flavor.
- Mix in ¼ cup shredded coconut for a subtle tropical note and extra texture.
How to Make Gluten-Free Pumpkin Muffins?
Ingredients You’ll Need:
- 1 ¾ cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar, packed
- 2 large eggs
- ⅓ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- ¼ cup milk (dairy or any plant-based milk)
- ½ cup chocolate chips (optional, plus extra for topping)
- 2 tbsp oats (optional, for topping)
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 for cooling in the pan and additional time to cool completely on a wire rack. Overall, you can have fresh, delicious gluten-free pumpkin muffins ready in around 40 minutes!
Step-by-Step Instructions:
1. Prepare for Baking:
First, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt to evenly distribute the spices and leavening agents.
3. Mix Wet Ingredients:
In a large bowl, combine the pumpkin puree, brown sugar, eggs, vegetable or coconut oil, and vanilla extract. Stir until the mixture is smooth and well blended.
4. Combine Wet and Dry Ingredients:
Add the dry ingredient mixture to the wet ingredients. Stir gently to combine, then pour in the milk. Mix just until everything is blended together; avoid overmixing to keep the muffins soft and tender.
5. Add Chocolate Chips:
Fold in half of the chocolate chips, saving a few to sprinkle on top of the batter once they’re in the muffin tin.
6. Fill Muffin Cups and Add Toppings:
Spoon the batter evenly into the muffin cups, filling about three-quarters full. Sprinkle the remaining chocolate chips and oats on top if desired.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin – it should come out clean.
8. Cool and Serve:
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely. Enjoy these muffins warm or at room temperature!
These gluten-free pumpkin muffins are moist, flavorful, and perfect for any time you want a cozy fall treat!
Can I Use Frozen Pumpkin Puree for These Muffins?
Yes, frozen pumpkin puree works perfectly! Just thaw it completely and drain any excess liquid before using to avoid a soggy batter.
Can I Substitute the Gluten-Free Flour Blend?
You can, but make sure your blend contains xanthan gum or add about ¼ teaspoon to help with texture and binding. Different blends may slightly affect the muffin’s crumb.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. Thaw at room temperature or warm gently before eating.
Can I Make These Muffins Dairy-Free?
Absolutely! Use any plant-based milk like almond, oat, or soy milk, and replace butter or oil with plant-based alternatives if desired. The recipe is naturally adaptable for dairy-free diets.
