Gluten-Free Pumpkin Muffins
These easy and delicious gluten-free pumpkin muffins are moist, fluffy, and packed with warm spices. Perfect for fall breakfasts, snacks, or holiday gatherings, they’re naturally sweetened and can be made dairy-free or vegan with simple substitutions.
Ingredients
Dry Ingredients:
- 1 ¾ cups gluten-free all-purpose flour blend with xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs or flax eggs for vegan option
- ½ cup maple syrup or honey
- ¼ cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ½ cup chocolate chips chopped nuts, or dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix the wet ingredients – pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract – until smooth.
- Gradually fold the wet ingredients into the dry ingredients using a spatula. Stir until just combined. Do not overmix, or the muffins may turn dense.
- If using chocolate chips, nuts, or dried fruit, gently fold them in.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For extra moisture, add a tablespoon of yogurt or applesauce to the batter.
- If using almond flour, replace only up to 50% of the gluten-free flour blend.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- To freeze, place muffins in a sealed bag and store for up to 3 months.