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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 2o19

A platter of gluten free pumpkin muffins

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Pumpkin, pumpkin, pumpkin. I’m obsessed. I’ve already made two loaves of Pumpkin Chocolate Chip Bread, Pumpkin Oatmeal 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

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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 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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This recipe for Gluten Free Pumpkin Muffins can also be found on Food Fanatic where I am a regular contributor.
A platter of gluten free pumpkin muffins

Easy Gluten Free Pumpkin Muffins Recipe

Yield: 1 Dozen
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes

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!

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

  1. Preheat oven to 400°F and spray a 12 cup muffin tin with non-stick spray (or line it with paper liners).
  2. 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).
  3. In a medium bowl, whisk together the brown sugar, eggs, oil, pumpkin puree, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop the batter into the 12 muffin cups, distributing it evenly.
  5. 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:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 227Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 215mgCarbohydrates: 42gFiber: 2gSugar: 23gProtein: 4g

Nutrition Facts are estimated. Please consult a doctor if you have special dietary needs.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
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Gluten free pumpkin muffins make the perfect Fall breakfast. Full of pumpkin flavor and… – Amazing Recipes

Wednesday 8th of July 2020

[…] for lazy Saturday breakfasts or Sunday brunch. Add nuts or raisins if you…Credit: Jennifer AllenVIEW SOURCEMore […]

Monica Medrek

Thursday 18th of June 2020

This recipe worked well for me!! I used Shay's all purpose GF blend, substituted Psyllium husk for xanthem gum (healthier alternative), substituted about 3/4 cup of mini chocolate chips for the raisins and reduced the brown sugar and it turned out great. My family loved it!

Diane Nest

Friday 7th of February 2020

The bottoms burnt at 16 minutes and they are like bricks

Julie Riley

Thursday 24th of October 2019

Another delicious creation!! Thank you so much!!

Minna J Mindler

Thursday 24th of October 2019

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.

Shay

Monday 28th of October 2019

Thank you Minna, glad you enjoyed them!

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