Fluffy Gluten-Free Pumpkin Muffins You’ll Obsess Over
Who says gluten-free baking has to be dry or flavorless? These moist spiced pumpkin muffins are so good no one will guess they’re gluten-free! Perfect for breakfast snacks or even dessert—plus they’re crazy easy to make.
Ready to bake the best gluten-free pumpkin muffins of your life? Let’s go!
Why You’ll Love These Muffins
✔ Super moist (thanks pumpkin!)
✔ Warmly spiced with cinnamon nutmeg and ginger
✔ Naturally gluten-free but tastes like the real deal
✔ Quick & easy—ready in under 30 minutes
No weird ingredients no complicated steps—just fluffy delicious muffins that’ll make your kitchen smell like fall heaven.
Ingredients You’ll Need
Here’s what you’ll need for these perfectly spiced gluten-free pumpkin muffins:
- 1 cup gluten-free flour blend (I recommend Bob’s Red Mill 1:1 or King Arthur Measure for Measure)
- 1 tsp baking powder (make sure it’s gluten-free!)
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- ½ cup pumpkin puree (not pumpkin pie filling!)
- ¼ cup maple syrup or honey (for natural sweetness)
- 1 egg (or flax egg for vegan option)
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
Pro Tip: For extra texture toss in some chocolate chips or chopped walnuts!
How to Make Gluten-Free Pumpkin Muffins
- Preheat & Prep – Heat your oven to 350°F (175°C) and line a muffin tin with liners or grease lightly.
- Mix Dry Ingredients – In a bowl whisk together the gluten-free flour baking powder baking soda cinnamon nutmeg ginger and salt.
- Mix Wet Ingredients – In another bowl combine pumpkin puree maple syrup egg melted coconut oil and vanilla.
- Combine – Gently fold the wet ingredients into the dry until just mixed. Don’t overmix! (This keeps them fluffy.)
- Bake – Divide batter into muffin cups (fill about ¾ full) and bake for 18-22 minutes or until a toothpick comes out clean.
- Cool & Enjoy – Let them cool for 5 minutes in the pan then transfer to a wire rack.
Pro Tip: These taste even better the next day as the flavors deepen!
Storing & Freezing Tips
- Room Temp: Keep in an airtight container for 2-3 days.
- Fridge: Stays fresh for up to 5 days.
- Freezer: Wrap individually and freeze for up to 3 months. Just thaw and warm slightly before eating.
Final Thoughts
These gluten-free pumpkin muffins are a total game-changer—soft flavorful and foolproof. Whether you’re gluten-free or just love a good muffin this recipe is a must-try.
