If you have longed for that classic pumpkin muffin, but your celiac or gluten sensitivity keeps you from grabbing them, then this gluten-free pumpkin muffins recipe is going to be life-changing. Soft and tender muffins with all of the classic pumpkin flavor you crave are ready in under 30-minutes! These are perfect for making breakfast, a snack, or even dessert!
- Gluten Free Pumpkin Muffins Recipe
- What is the Best Gluten Free Flour Substitute?
- Can I Add Nuts to This Recipe?
- What Other Mix-In's go In Pumpkin Muffins?
- Should I Add Pumpkin Pie Spice to Pumpkin Muffins?
- Can These Be Frozen for Later?
- Do I Have to Use Coconut Sugar?
- How to Make Gluten Free Pumpkin Muffins
- More Tasty Recipes
- Moist Gluten Free Pumpkin Muffins Recipe
Gluten Free Pumpkin Muffins Recipe
A few years ago, my sister discovered that while she doesn't have celiac disease, she does have severe gluten sensitivity. The result is that she avoids gluten to protect her health. It's been hard for her to give up her favorite treats, so creating new items that fit her needs is always on my mind. Pumpkin has long been a favorite flavor in our family, and this recipe is a new hit that we all enjoy!
Gluten-free doesn't have to mean it is boring. I've made gluten-free apple crisp, and even gluten-free slice and bake cookies, and all are delicious and easier to make than you might think. Adding these pumpkin muffins to my gluten-free list is an obvious choice!
What is the Best Gluten Free Flour Substitute?
There are a number of options out there to use in place of all-purpose flour when making a gluten-free dish. You will often find that almond flour and coconut flour, or even tapioca flour have been seen in a number of recipes I have tried, but it can be really hard to keep all of those items on hand.
My suggestion when beginning to bake gluten free treats is to reach for a ready-made gluten free blend. There are many gluten-free cup to cup flour blends that are simple to measure just like you would a traditional flour. Add these to your recipes and you have limited your frustration and made baking gluten free way easier.
My favorite one to one gluten-free flour blends:
- Krusteaz Gluten Free All Purpose Flour Blend
- Bob's Red Mill Gluten Free Flour Blend
- King Arthur Measure for Measure Gluten Free Flour
Can I Add Nuts to This Recipe?
You can definitely add nuts to your gluten free pumpkin muffin recipe. My family loves adding chopped pecans or walnuts to muffin mixes, and this is a great one to add those to before baking.
Some options that would work include the obvious pecans and walnuts, but also macadamia nuts, almonds, pistachios, or even hazelnuts can all be chopped and folded into the batter just before baking. You can also simply top the muffins with a few nuts before baking. Just know that this will change the nutritional information below, so double check on your own for macros.
What Other Mix-In's go In Pumpkin Muffins?
This is a simple recipe that definitely can be updated with other add-in's if you want. I mentioned adding in nuts above, but that's not the only thing that goes well with pumpkin. I am a huge fan of mixing in different items to update a basic recipe and make it just a little bit better. Below are a few items that work well in this recipe.
- Mini chocolate chips or white chocolate chips
- Raisins, golden raisins, or diced dried apricots
- Coconut shreds
Should I Add Pumpkin Pie Spice to Pumpkin Muffins?
This recipe includes cinnamon, nutmeg, and ground ginger which is what you find in most pumpkin pie spice blends. If you want the full effect, you can replace these spices with 1 teaspoon of the ready-made spice blend. Just make sure there are no additives in the mixture that would cause an issue with gluten.
If you like the pumpkin spice flavor, then you will also like this gluten-free pumpkin donuts recipe. Super easy and just as delicious!
Can These Be Frozen for Later?
You can definitely make big batches of these muffins and freeze them for later. I like to add double batches when making muffins so I can cool them all, divide, and freeze half for a later date. Just make sure the muffins are completely cooled before putting into a dated and labeled freezer storage bag. This makes it easy to know what is in the freezer and to rotate the oldest dates first.
These are good for up to 4 months when frozen in an airtight storage bag or container.
Do I Have to Use Coconut Sugar?
No, you do not. Many gluten-free recipes include coconut sugar as an option that reduces the overall sugar and is always gluten-free naturally. I prefer using granulated sugar most of the time, and you can definitely substitute in equal amounts in this recipe. If you want something a bit sweeter, you can also increase the amount of brown sugar and decrease the amount of coconut sugar or granulated sugar used.
- Gluten free flour
- Baking soda
- Ground ginger
- Coconut sugar
- Brown sugar
- Pumpkin puree
- Vanilla extract
How to Make Gluten Free Pumpkin Muffins
Preheat oven to 325°F and prepare your muffin tin with liners or nonstick spray then set aside.
Into a large bowl, add the melted butter, coconut sugar, and brown sugar and stir to combine.
Add in the eggs and whisk to incorporate.
Then add the vanilla and pumpkin and stir until just combined.
Add gluten-free flour, spices, baking soda, and salt, and whisk until just incorporated. Do not over mix!
Evenly divide batter into 12 baking cups.
Bake for 25 minutes or until tooth pick or skewer comes out clean.
When making muffins, I like to use a silicone baking mold instead of lining with cupcake liners if possible. This is one less item to keep on hand, and they are a dream to work with when removing the muffins. No-stick and super easy to clean, plus flexible, silicone muffin pans are a must in my kitchen.
More Tasty Recipes
I love serving sweet breakfasts. These muffins are a hit, but there are more great ideas that will have your mouth watering on the list below. Fair warning, these are not all gluten-free, so watch ingredients and adjust as needed for your dietary needs.
- Fresh Blueberry Muffins Recipe with Crumble Topping
- Cream Cheese Coconut Carrot Cake Muffins
- Moist Cheesecake Banana Bread Recipe
- Delicious Fresh Strawberry Bread
- Brown Sugar Walnut Banana Bread Recipe
- Yeast-Free Buttery Cinnamon Raisin Bread
- 2 cups gluten free flour
- 1 tsp baking soda
- ⅛ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ cup unsalted butter, melted
- ¾ cup coconut sugar
- ¼ cup brown sugar
- 2 eggs
- ⅔ cup pumpkin puree
- 1 tsp vanilla extract
- Preheat oven to 325 degrees
- Line muffin tin with cupcake liners
- In a large bowl mix together melted butter, coconut sugar and brown sugar.
- Add eggs and mix to incorporate.
- Add pumpkin and vanilla extra and mix until just combined.
- Add flour, spices, baking soda and salt. Whisk together until incorporated.
- Evenly divide batter into 12 baking cups.
- Bake for 25 minutes or until tooth pick or skewer comes out clean.
- To make a non gluten free version, use all-purpose flour instead of gluten free flour.
- You may substitute granulated sugar in place of coconut sugar if desired.
- For a sweeter muffin, top with a sprinkle of cinnamon sugar.
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Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 143mgCarbohydrates: 33gFiber: 1gSugar: 16gProtein: 3g