Gluten Free Pumpkin Muffins (GF): satisfying, cozy GF pumpkin muffins! The best gluten free pumpkin muffins recipe—lightly sweet & moist with deliciously spiced pumpkin flavor!
Back in my 20s, I couldn’t make an edible batch of muffins if it were from a boxed mix, prepared for me in advance (but not too in advance bc we all know how finnicky muffins are), and there were neon signs pointing me in the right direction at every turn.
Truth is, I used to be afraid of baking. Truth is, I used to kind of despise it. Oh, what a difference 10 years make.
I’m gonna be honest, as baking is not only my job, and from-scratch muffins and other recipes are my responsibility, I’m honestly still at times a teensiest bit terrified of it.
As Danny used to say in the Mindy Project, I both fear and respect the sea baking. I mean, we all know he really meant baking.
Gluten Free Pumpkin Muffins
But in the space of 10 years, I learned, baked, learned, baked, and learned some more. And what did that amount to? Today’s gluten free pumpkin muffins (and last year’s Pumpkin Oatmeal Muffins (GF)). *mic drop*
You’re gonna love, love, love today’s gluten free pumpkin muffins recipe. Why? Glad you asked. Check out all the reasons why to make these gf pumpkin muffins below:
Gluten Free Pumpkin Muffin Recipe: Taste & Texture
These gf pumpkin muffins are lightly moist, with just the right amount of sweetness—not too sweet, just right. These gluten free pumpkin muffins have this satisfying, cozy texture: slightly fluffy, slightly dense in that comforting way fall calls for.
You’ll absolutely love the comforting pumpkin flavor with warm spices in this gluten free pumpkin muffins recipe! And if you’re looking for another gluten free muffin, try my gluten free chocolate muffins!
How to Store Gluten Free Pumpkin Muffins
Room Temperature: these gluten free pumpkin muffins can be kept at room temperature, in a cool, dark environment for up to 1 week, but I find that they’re best the first 3 days or so.
Freezer: to freeze these gluten free pumpkin muffins, make sure to store them in an airtight, freezer-friendly container. Store for 1-2 months. Make sure to thaw before serving!
Great Tools for the Best GF Pumpkin Muffins
- Golden Ground Flaxseed – the search for very finely ground, super high-quality golden flaxseed is over! (Okay, was it just me on this loooooong search?!) It’s personal preference, but I highly dislike barely ground flaxseed for making my flax eggs–they don’t seem to gel as well, and they can leave a prominent taste in baked goods. This completely avoids all of that! Must-have for sure. 🙂
- Non-Stick Parchment Muffin Liners – 50% of the time, I use these nonstick parchment muffin liners. These muffin liners are kinda the gold standard in muffin liners. They are so nonstick that they naturally peel off on their own while your muffins are cooling! Perfect for folks who hate any kind of liners sticking to their muffins!
- Unbleached Muffin Liners – 50% of the time, I love using these unbleached muffin liners! They’re compostable, stick *just the right amount* to your muffins (so the liners don’t fall off mid-cooling) and are so easy to use.
- Muffin Batter Scoop – I highly recommend using this muffin batter scoop (shhh… it’s secretly an ice cream scoop!) to scoop muffin batter for easier & more even batter distribution.
- Where to Buy Ingredients: Organic Pumpkin Puree | Coconut Sugar + Coconut Oil | Golden Ground Flaxseed | Gluten Free Rolled Oats for making Homemade Oat Flour
Let’s all defeat baking together!! Okay, I mean, let’s all bake our butts off to baking mastery (and bossery)! 😉 I can’t wait to hear what you & your loved ones think of my gluten free pumpkin muffins recipe. ‘Til the next baking adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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More Gluten Free Pumpkin Recipes & Muffins (GF)
- Gluten Free Banana Oat Muffins (Vegan)
- Gluten Free Pumpkin Chocolate Chip Cookies
- Gluten Free Blueberry Muffins Recipe (Easy!)
- Easy Gluten Free Pumpkin Coffee Cake Recipe
- Wanna make Bread instead? –> Gluten Free Pumpkin Bread Recipe
Gluten Free Pumpkin Muffins (GF)
- Prep Time: 25 mins
- Cook Time: 24 mins
- Total Time: 49 minutes
- Yield: 8-12 muffins 1x
- Diet: Gluten Free
Description
Gluten Free Pumpkin Muffins (GF): satisfying, cozy GF pumpkin muffins! The best gluten free pumpkin muffins recipe—lightly sweet & moist with deliciously spiced pumpkin flavor!
Ingredients
Wet Ingredients
- 1 cup 100% pure pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons coconut sugar
- ¼ cup + 2 tablespoons pure maple syrup
- 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 ¼ cups gluten free oat flour – if using homemade oat flour, make sure it’s finely ground, not coarse*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice**
- ¼ teaspoon salt (optional)
Instructions
- Preheat oven to 350°F. Place cupcake liners in a standard, 12-cup muffin pan. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, coconut sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oat flour, baking powder, baking soda, pumpkin spice and salt (if using). Whisk together until just incorporated, making sure no flour patches remain. The batter will be thick. If needed, use a rubber spatula to fold in the last bit of flour.
- Using a large scoop, scoop and drop batter evenly into the muffin pan. I use this ice cream scoop to create beautiful domed tops. If not using a scoop, use a rubber spatula to smooth batter into an even layer with a domed top. To make large, domed tops, spread batter between 8-9 muffin cups.
- Bake for 20-28 minutes (on the longer spectrum for larger, fewer muffins). Mine took 24 minutes for larger muffins.
- Allow muffins to cool in muffin pan placed on a cooling rack for 25 minutes. Transfer muffins directly onto the cooling rack to cool completely, about 1-2 hours, or until completely cool. Enjoy! Storing instructions below.
Wanna make Bread instead? –> Gluten Free Pumpkin Bread Recipe
More Gluten Free Pumpkin Recipes & Muffins (GF)
Equipment
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Nonstick Parchment Muffin Liners
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Notes
Where to Buy Ingredients: Organic Pumpkin Puree | Coconut Sugar + Coconut Oil | Golden Ground Flaxseed | Gluten Free Rolled Oats for making Homemade Oat Flour
A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.
**Instead of pumpkin pie spice, you can use: 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.
Storing Instructions: Cool completely, then store in an airtight container for up to 1 week. Best the first 3 days.
Freezing Instructions: These muffins freeze well. Store in an airtight container in the freezer for up to 1-2 months. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 10-second increments until warm.
Recommended Tools: Nonstick Parchment Muffin Liners or Unbleached Muffin Liners (my fave) | Muffin Batter Scoop | 12-cup muffin pan
- Category: Breakfast, Dessert, Snack
- Method: Bake
- Cuisine: American
Keywords: gluten free pumpkin muffins
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I was wondering the nutritional information for those? Can you send it to me? Thanks!
BTW I love your recipe!s 😊
★★★★★
Thanks Carolyn! I’m working on getting nutrition facts for more of my recipes out, and I’ll be sure this is on the list. 🙂