These tender, sweet gluten-free pumpkin muffins are simple to make and require just a few everyday ingredients. They have a soft crumb, warm fall spices, and a texture that makes them an ideal breakfast or snack all season long. Naturally dairy-free, they can also be adapted to be egg-free or vegan.

GLUTEN-FREE PUMPKIN MUFFINS RECIPE

You’ve asked for this recipe and here it is: a reliable gluten-free pumpkin muffin that’s moist, flavorful, and easy to prepare. These muffins are a family favorite and work well year-round.

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE PUMPKIN MUFFINS

• Great texture – A slightly higher pumpkin ratio keeps the muffins soft and tender.
• Minimal ingredients – Simple pantry staples and naturally dairy-free ingredients.
• Quick to make – From mixing to the oven in under an hour.
• Dairy-free – No dairy required; easy to adapt if needed.

INGREDIENTS IN GLUTEN-FREE PUMPKIN MUFFINS

• All-purpose gluten-free flour – I used Bob’s Red Mill 1-to-1. If you make your own blend, use an equal substitute.
• Sugar – A combination of white and brown sugar for balance.
• Baking soda – Provides lift so baking powder isn’t necessary.
• Spices – Cinnamon, nutmeg, and ground cloves. Alternatively use 2½ teaspoons pumpkin pie spice.
• Eggs – Two eggs, or use an egg replacer for egg-free/vegan versions.
• Pumpkin puree – Use plain pumpkin puree, not pie filling.
• Oil – Coconut, avocado, or canola oil work well.
• Vanilla extract – Use a good-quality extract for best flavor.

EQUIPMENT NEEDED FOR GLUTEN-FREE PUMPKIN MUFFINS

• Muffin pan (metal or silicone). Note: silicone pans may require slightly longer baking time.
• Batter or cookie scoop for even portions.
• Paper liners (optional) or nonstick spray.

If you have questions while making these muffins, leave a comment and I’ll help as soon as possible.

HOW TO MAKE GLUTEN-FREE PUMPKIN MUFFINS

1. Preheat the oven to 375°F (190°C). Line a standard muffin pan with paper liners or grease the cups.
2. In a large bowl, combine the gluten-free flour, white sugar, brown sugar, baking soda, salt, and spices. Whisk until evenly mixed. Tip: spoon the flour into the measuring cup and level it for accurate measurement.
3. Add the eggs, pumpkin puree, oil, and vanilla. Stir just until combined—do not overmix.
4. Fill each muffin liner about ¾ full (roughly a heaping ¼ cup of batter each) using a spoon or scoop.
5. Bake for 24–28 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before serving.

These steps correspond to the photos above for clarity. See the recipe card below for ingredient amounts and nutrition details.

TIPS FOR MAKING THE BEST GLUTEN-FREE PUMPKIN MUFFINS

• Read the full recipe before starting so you have everything ready.
• Measure flour by spooning into the cup and leveling—don’t scoop directly from the bag.
• Always use plain pumpkin puree, not pumpkin pie filling.
• Melted butter can replace oil but will slightly alter texture.
• If using homemade pumpkin puree (which can be thinner), reduce the amount to about 1 cup to avoid excess moisture.

WORKING WITH GLUTEN-FREE FLOURS

For consistency, weighing gluten-free flour is best. If you don’t have a scale, spoon the flour into the measuring cup and level it. Avoid scooping the cup directly into the flour bag.

PUMPKIN PUREE VS. PUMPKIN PIE FILLING

Pumpkin puree is plain cooked pumpkin. Pumpkin pie filling is sweetened and spiced, so do not substitute it in this recipe.

MAKE-AHEAD, STORAGE AND FREEZING

These muffins store well at room temperature in an airtight container for up to 4 days. You can freeze them (individually wrapped or in a sealed container) for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.

SUBSTITUTIONS

• Dairy-free: This recipe is naturally dairy-free.
• Egg-free / Vegan: Use an appropriate egg replacer and ensure any other swaps are vegan-friendly.

IS PUMPKIN PUREE GLUTEN-FREE?

Yes. Plain canned pumpkin puree is gluten-free. Some prepared pie fillings may contain added ingredients—use plain puree for this recipe.

Yield: 12 servings

Gluten-Free Pumpkin Muffins

Tender, sweet muffins flavored with pumpkin and warm spices. Simple to prepare and great for breakfast or snacks.

Prep Time
10 minutes

Cook Time
28 minutes

Additional Time
15 minutes

Total Time
53 minutes

Ingredients

• 1 ¾ cups all-purpose gluten-free flour (Bob’s Red Mill 1-to-1 or your preferred blend)
• ¾ cup sugar
• ½ cup brown sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon nutmeg
• 2 eggs (or egg replacer)
• 1 ½ cups pumpkin puree (not pumpkin pie filling)
• ½ cup oil (coconut, avocado, or canola)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F. Line a standard muffin tin with liners or grease the cups.
2. Whisk the dry ingredients together until evenly combined.
3. Stir in the eggs, pumpkin puree, oil, and vanilla until just combined.
4. Spoon batter into liners, filling three-quarters full.
5. Bake 24–28 minutes or until a toothpick comes out clean. Cool before serving.

Notes

• Substitute 2½ teaspoons pumpkin pie spice for the cinnamon, nutmeg, and cloves if preferred.
• If using homemade pumpkin puree, which can be more watery, reduce the amount to about 1 cup.
• Melted butter can replace oil but will change the texture slightly.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 185
Total Fat: 10g
Sugar: 21g
Protein: 1g

Nutrition estimates are based on the ingredients and brands used and may vary. Check your product labels for exact values.

Did you make these gluten-free pumpkin muffins? Please leave a comment below and let me know how they turned out.