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Gluten free pumpkin muffins on a rustic wooden table

Gluten Free Pumpkin Muffins

Delight in these moist and flavorful gluten-free pumpkin muffins, perfect for a cozy breakfast or an afternoon treat. Made with warm spices and real pumpkin, they offer a comforting taste of autumn without the gluten.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Gluten-free all-purpose flour blend with xanthan gum
  • 3/4 cup Granulated sugar
  • 1/4 cup Brown sugar packed
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Pumpkin pie spice
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1 cup Canned pumpkin puree not pie filling
  • 2 Large eggs
  • 1/2 cup Vegetable oil
  • 1/4 cup Milk dairy or non-dairy
  • 1 teaspoon Vanilla extract

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • 12-cup muffin tin
  • Paper liners
  • Wire rack
  • Measuring cups and spoons
  • Oven

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
Combine Ingredients
  1. In a large bowl, whisk together the gluten-free flour, both sugars, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  2. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until well combined.
Mix and Bake
  1. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix.
  2. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  3. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  4. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Ensure your gluten-free flour blend contains xanthan gum, or add 1/2 teaspoon separately for better texture. Do not overmix the batter; this helps keep the muffins tender and moist. These muffins freeze well for up to 3 months; thaw at room temperature or warm slightly before serving.