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Easy Gluten Free Pumpkin Muffins Recipe

These gluten free pumpkin muffins are the perfect fall breakfast but you can enjoy them any time of the year! Tender muffins full of pumpkin and spice!

Recipe and Photos Updated August 2019

A platter of gluten free pumpkin muffins

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Gluten Free Pumpkin Muffins 

Pumpkin, pumpkin, pumpkin. I’m obsessed. I’ve already made two loaves of Pumpkin Chocolate Chip Bread, Healthy Pumpkin Smoothies, and several batches of these gluten free pumpkin muffins.  Erin from Texanerin Baking made these mouth-watering Paleo Pumpkin Muffins that I also need to try!

I used to have this rule where I wouldn’t eat or make anything pumpkin before October 1st. Weird, I know. But I just felt it was unfair to all the apples out there. Even weirder, I know.

That rule flew out the window when I had a Pumpkin Spice Latte as soon as I could. Oops. Since then, I’ve been all about the pumpkin. I’ve given the apples some love too. I did make a big batch of slow cooker apple butter and slow cooker cinnamon applesauce. So there.

Not only did I break my ridiculous no-pumpkin rule, I broke it big-time. I’ve pretty much had pumpkin in some way, shape, or form every day since that PSL. I’m not sure why I even had that rule to begin with. I love pumpkin (clearly) so why not have it? Just not before September this time 😉

two stacked gluten free pumpkin muffins next to a black and white striped towel
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These gluten free pumpkin muffins were worth breaking the rules for. I mean, come on! That color! The flavor! All the pumpkin spice! They’re the epitome of pumpkin flavor in one delicious muffin.

If you’re not a fan of raisins, you could always do chocolate chips instead. Or even chocolate-covered raisins. Hey now…

You can even do what I did for the updated photos and completely leave the raisins out so your picky youngest child would eat them 🙄

I love baking with pumpkin because it really makes your baked goods super moist without having to add a ton of liquid. And if you didn’t know this already, pumpkin purée is readily available year-round.

So if you want to bust out the pumpkin muffins in April, you can (I have🙋🏻‍♀️). I really am such a rebel these days.  

Year-round pumpkin temptation…the struggle is real, my friends. The struggle is real.

Gluten free pumpkin muffins make the perfect Fall breakfast. Full of pumpkin flavor and warm spices, these muffins pair nicely with a cup of coffee or hot tea. You can make them ahead and freeze for quick weekday breakfasts or make them for lazy Saturday breakfasts or Sunday brunch. Add nuts or raisins if you want! Gluten Free Muffins recipe from @whattheforkblog - visit whattheforkfoodblog.com for more! #glutenfree #breakfast #muffins #glutenfreemuffins #pumpkin #pumpkinmuffins #pumpkinrecipes

How to Make Gluten Free Pumpkin Muffins

Step 1. Preheat the oven and line a muffin tin with 12 paper liners or spray with non-stick spray.

Step 2. Whisk together the dry ingredients in a large bowl and whisk together the wet ingredients in a separate bowl.

Step 3. Stir together the wet and dry ingredients until combined and then transfer the batter to the prepared muffin tin, dividing the batter evenly between the 12 cups.

Step4. Bake the muffins at 400 degrees for 16-18 minutes or until done.


Other Gluten Free Pumpkin Recipes to Try:

Gluten free pumpkin muffins make the perfect Fall breakfast. Full of pumpkin flavor and warm spices, these muffins pair nicely with a cup of coffee or hot tea. You can make them ahead and freeze for quick weekday breakfasts or make them for lazy Saturday breakfasts or Sunday brunch. Add nuts or raisins if you want! Gluten Free Muffins recipe from @whattheforkblog - visit whattheforkfoodblog.com for more! #glutenfree #breakfast #muffins #glutenfreemuffins #pumpkin #pumpkinmuffins #pumpkinrecipes

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A platter of gluten free pumpkin muffins

Easy Gluten Free Pumpkin Muffins Recipe

4.58 from 73 ratings
These gluten free pumpkin muffins are the perfect fall breakfast but you can enjoy them any time of the year! Tender muffins full of pumpkin and spice!
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 1 Dozen
Print Rate Pin

Ingredients

  • 1 3/4 cups Gluten Free Flour blend see notes
  • 3/4 teaspoon xanthan gum omit if the flour blend you use contains it
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1 cup raisins optional
  • 1 cup light brown sugar lightly packed
  • 2 large eggs room temperature
  • 1/4 cup avocado oil or canola oil
  • 1 cup pumpkin purée
  • 1/4 cup milk regular or coconut milk beverage, room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 400°F and spray a 12 cup muffin tin with non-stick spray (or line it with paper liners).
  • In a large bowl, whisk together the flour, xanthan gum, salt, baking soda, allspice, and cinnamon. Stir in the raisins to coat with the flour (if adding).
  • In a medium bowl, whisk together the brown sugar, eggs, oil, pumpkin puree, milk, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop the batter into the 12 muffin cups, distributing it evenly.
  • Bake for 16-18 minutes or until a toothpick comes out clean. Cool on a wire rack and store leftover muffins in an airtight container up to 3 days.

Notes

  1. I use my Nightshade-Free Gluten Free Flour Mix in this recipe.

Nutrition Information

Serving: 1g | Calories: 227kcal | Carbohydrates: 42g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 215mg | Fiber: 2g | Sugar: 23g

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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Recipe Rating




  1. Angie carvajal says:

    Looks yum

  2. Julie Riley says:

    Another delicious creation!! Thank you so much!!

  3. Minna J Mindler says:

    I substituted mini chocolate chips for the raisins & applesauce for the avocado oil & let me tell you, these are so yummy & MOIST! Even my husband liked them. Oh, and I lightly frosted with homemade cream cheese frosting…delicious! Thanks for sharing your recipe. I’m always looking for new GF recipes.

  4. Foodmeonce says:

    thank you for sharing recipe “gluten free pumpkin muffins” i will try at home