The BEST Gluten-Free Pumpkin Muffins

These gluten-free pumpkin muffins have a perfectly moist texture, the right amount of sweetness, and all the pumpkiny goodness you could want.

Serves: 9 Time: 40 minutes Cookbook: Food Network Online

Gluten-free friends, rejoice! Today, by special request, we have a fantastic, drool-worthy, delicious gluten-free pumpkin muffin recipe. This can even be made into pumpkin bread if you’d rather place the batter in a loaf pan instead of muffin tins.

Gluten-free baking can be a challenge when it comes to finding a great recipe that produces baked goods with a perfectly moist texture, the right density, and flavor that is on-point with similar gluten-friendly baked goods. Well, we’re happy to report, this one does all of that and more!

Thanks to the master chefs over at Food Network, we have this incredible recipe that turns out a perfect pumpkin muffin that has the right amount of sweetness, density, flavor, and texture you want in a muffin. Give it a try, then give it a five star review below!

Jump Ahead:

• ❤️ Why You’ll Love This Recipe
• 🎃 Ingredients Needed to Make Gluten-Free Pumpkin Muffins
• 🍴 Equipment You’ll Need in the Kitchen
• 🥄 How to Make Gluten-Free Pumpkin Muffins
• ♾️ Variations on Gluten-Free Pumpkin Muffins
• ❓ Gluten-Free Pumpkin Muffins: Tips, Tricks, and FAQs

Why You’ll Love This Recipe

Healthy: Compared to a lot of store-bought options, these are actually pretty healthy pumpkin muffins! Real pumpkin provides a healthy dose of Vitamin A and the fats are healthy fats. This makes a great breakfast item to pair with tea or coffee.

Yummy: This recipe makes an absolutely delicious muffin! It’s sweet, but not overly so, and the spices are perfectly matched. We highly recommmend enjoying a muffin with your favorite hot beverage for breakfast or brunch.

Gluten Free: Not all gf pumpkin muffins are made equally, and many gluten-free muffins lack when it comes to texture, density, and even taste. This is one of the few gluten free recipes, however, that hits the mark across the board and gets a five star rating for texture, moisture, density, and taste.

Simple: This is a super simple recipe that is easy to make. If you have kids that enjoy helping you in the kitchen, this is a great recipe for them to assist with!

Ingredients Needed to Make Gluten-Free Pumpkin Muffins

• Gluten-Free Flour: You want all-purpose flour, here. Bob’s Red Mill has an excellent GF all-purpose flour, and we highly recommend it. You can use another gluten free type of flour such as those containing coconut flour, oat flour, or almond flour, just know that this recipe was tested with gluten-free all-purpose flour.
• Pure Pumpkin Puree: Get real pumpkin, here, not pumpkin pie filling. If you have homemade pumpkin puree, that will work great, too!
• Large Eggs: You need two large eggs or three medium. If you need an egg substitute to turn these into vegan pumpkin muffins, use the equivalent of flax eggs, instead.
• Brown Sugar: You can use light or dark brown sugar. Coconut sugar will also work.
• Vegetable Oil: Use your favorite veg oil, here. Preferably grapeseed, coconut oil, or another oil that works well with sweet baked goods. We would not recommend olive oil for this one.
• Yogurt: You can use whole milk, low or no-fat milk yogurt. If you’re going plant-based, you can also use almond milk yogurt or another plant-based yogurt.
• Baking Soda: Only baking soda is needed. If you don’t have soda on hand, you can use 3 3/4 teaspoons of baking powder, instead.
• Ground Cinnamon, Ground Ginger, and Ground Nutmeg: This is the triumvirate of spices that makes this muffin recipe come to life. It’s also the foundation for ready-made pumpkin pie spice or pumpkin spice, sold at grocery stores.
• Kosher Salt: Large-grain salt like kosher salt or sea salt is perfect for this recipe.

Equipment Needed In the Kitchen

Muffin Pan

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Mixing Bowls

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Stand Mixer

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Wire Rack

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• Muffin Pan: You want a muffin tin that has at least 9 slots since that’s how many muffins this recipe makes.
• Muffin Liners: Paper liners make cleanup a breeze and enhance presentation if bringing these muffins to a party or get-together.
• Stand Mixer: You can technically do this recipe by hand, but the stand mixer does all the work for you in half the time. A food processor can also work in a pinch.
• Mixing Bowls: You’ll want a large bowl and your stand mixer mixing bowl.
• Wire Rack: A wire rack is perfect for cooling the muffins.

How to Make Gluten-Free Pumpkin Muffins

These GF pumpkin muffins are super easy to make and have become one of our new favorites!

Prep and preheat

First up, preheat your oven to 425 degrees F.

Then, add flour, cinnamon, nutmeg, ginger, baking soda, and salt to a bowl. Mix the dry ingredients together and set aside.

Make the muffin batter

Add pumpkin puree and brown sugar to the bowl of your stand mixer. Whisk together until combined.

Note: If you don’t have a stand mixer, you can do this by hand, but a stand mixer will give you the best results.

Next up, add eggs to the mixer and whisk until fully combined. Continue whisking and add oil to the mixture.

Remove the bowl from the stand, and add 1/4 cup of the dry ingredients to the wet ingredients and mix with a spatula. Continue until you’ve mixed half of the dry ingredients into the batter.

Add the yogurt and mix until fully incorporated.

Add the remainder of the dry ingredients and mix until completely combined.

Bake the muffins

If using muffin liners, pop 9 liners into the muffin tin.

Fill each muffin cup 3/4 of the way full. This provides room for the top of the muffins to expand.

Bake for 10 minutes at 425 degrees F, then lower the temperature to 375 degrees and bake for another 10 minutes.

Use the toothpick test at this point. If you insert a toothpick into the middle of a muffin and it comes out clean, your muffins are done. If batter clings to the toothpick, give it another minute or two and try again. Continue until fully baked.

Cool the muffins

Once you pull the muffins out of the oven, let them rest for 10 minutes.

Then, remove the muffins from the tin and place them on a wire rack. Allow them to cool completely at room temperature.

Serve!

These gluten free pumpkin muffins have the perfect texture and a rich pumpkin flavor that pairs perfectly with coffee or tea in the morning. Enjoy!

Variations on Gluten-Free Pumpkin Muffins

These muffins are super delicious as-is, but here are some fun ways to vary them!

Gluten Free Pumpkin Chocolate Chip Muffins: Add a 1/2 cup of chocolate chips to the batter and mix in just before pouring up into the muffin tin. Follow the rest of the recipe as written.

Gluten Free Pumpkin Muffins with Nuts: Chop up a 1/2 cup of walnuts and mix into the batter before pouring into the muffin tins. It’s a slight change that gives the regular muffins a delicious upgrade.

Gluten Free Bakery Style Muffin: Add 1 teaspoon of vanilla extract or 2 tablespoons maple syrup to the batter along with the eggs and mix. Continue with the rest of the recipe. After pouring the batter into the muffin tin, top each with a sprinkle of crushed walnuts. Mix 2 tablespoons of brown sugar with 1 teaspoon of cinnamon. Sprinkle the mixture on top of the muffins. Follow the rest of the recipe as written.

Gluten-Free Pumpkin Muffins: Tips, Tricks, and FAQs

More Pumpkin Recipes

Note: These recipes can be made gluten-free by swapping the same amounts of all-purpose flour with gluten-free flour.

• Libby’s Easy Pumpkin Bread: The most classic, and best, pumpkin bread recipe there is!
• Libby’s Easy Pumpkin Roll with Cream Cheese Filling: Take Libby’s pumpkin roll and elevate it with a delicious, luxurious cream cheese filling like none other.
• Paula Deen Pumpkin Bars with Cream Cheese Frosting: Delicious squares of pumpkin heaven and a generous dollop of cream cheese frosting on top.
• The Best Cream Cheese Pumpkin Bread Recipe: Why put cream cheese on top when you can swirl it into the bread loaf?

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