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Gluten-Free Pumpkin Muffins 1

Gluten-Free Pumpkin Muffins

These moist Gluten-Free Pumpkin Muffins deliver the perfect balance of fall spices and tender crumb that rivals traditional wheat-based recipes. Perfect for busy mornings, weekend brunch, or a nutritious snack, they stay fresh for days and freeze beautifully for meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 215 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

Dry Ingredients

  • 2 cups gluten-free flour blend with xanthan gum included
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs room temperature
  • 1/2 cup maple syrup or honey
  • 1/3 cup coconut oil melted (or unsalted butter)
  • 1/4 cup unsweetened almond milk or milk of choice
  • 1 tsp vanilla extract

Optional Add-ins

  • 1/2 cup chocolate chips dairy-free if needed
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup pumpkin seeds for topping

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
  • In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  • In a separate medium bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold together until just combined. If using mix-ins like chocolate chips or nuts, fold them in now with just 2-3 strokes.
  • Using a scoop or spoon, fill each muffin cup about ¾ full with batter. If desired, sprinkle pumpkin seeds on top.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Substitution Notes:
  • For egg-free: Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • For dairy-free: Use coconut oil and plant-based milk
  • For less sugar: Reduce maple syrup to ⅓ cup or substitute with monk fruit sweetener
Storing Tips:
  • Counter storage: Keep in an airtight container at room temperature for up to 3 days
  • Refrigerator storage: Extend freshness to 5-7 days in a sealed container
  • Freezer storage: Wrap individually in plastic wrap, then place in a freezer bag for up to 3 months

Nutrition

Calories: 215kcalCarbohydrates: 31gProtein: 3.5gFat: 9gSaturated Fat: 4.5gFiber: 2.5gSugar: 12gVitamin A: 70IUIron: 8mg
Keyword Gluten-Free, Pumpkin Muffins, Fall Baking, Healthy Breakfast
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