Spiced with warm and robust, autumnal flavors and sweetened with pumpkin and sugar! These gluten free pumpkin muffins are easy-to-make, easy-to-bake and even easier to enjoy. Check the recipe notes for ingredients substitutions and additions including tips on making them vegan friendly and/or refined sugar free.

Pumpkin season is here and it’s time to get baking!

mix dry ingredients & wet ingredients in separate bowls

add wet ingredients to dry & mix until thick & smooth

Fill & Bake

• Prep: Line a muffin pan with liners and/or grease well.
• Fill: Fill the muffin cups about 3/4 full. Optional: sprinkle the tops with coarse sugar.
• Bake: Bake for about 18-20 minutes or lightly browned on top and cooked through. Insert a toothpick or knife into a muffin the middle of the pan – if it comes out clean with only a few moist crumbs left behind it’s done. If you still have batter on the toothpick/knife, give it a few more minutes.

fill muffin cups 3/4 full – sprinkle with coarse sugar (optional)

Substitutions

• Make it Egg Free:
  • Flax Eggs: Prep two flax eggs (or chia eggs) to use in place of regular eggs. Make them first so they have time to gel up while you prep the other ingredients.
  • Aquafaba: Whisk together 6 tablespoons aquafaba + 1/4 cream of tartar until frothy then use as your egg replacer just as you would the eggs.
• Make it Dairy Free:
  • Butter: Swap the butter for a melted vegan butter, melted coconut oil, or a neutral flavored oil.
  • Yogurt: Use plain vegan yoghurt or just use a dairy free milk substitute of your choice.
• Swap the Sugar:
  • Maple Syrup: Add 2/3 cup maple syrup to the mixing bowl with the wet ingredients.
  • Dark Brown Sugar: Swap the light brown sugar for dark brown for a sweeter, more intense molasses flavor.
  • Coconut Sugar: Use 1 cup coconut sugar in place of the white and brown sugar. I recommend you blend the coconut sugar on high into a soft and powdery texture first as coconut sugar doesn’t easily dissolve in baked goods. Without blending into a fine powder, your muffins will have a coarser texture.

Bake with Pumpkin

More gluten-free pumpkin recipes to make this season:

• Gluten Free Pumpkin Fritters
• Easy Gluten Free Pumpkin Bread Recipe (Dairy Free)
• Gluten Free Pumpkin Pop Tarts
• Healthier Pumpkin Oatmeal Cookies
• Gluten Free Pumpkin Roll & Whipped Cream Cheese Frosting
• Gluten Free Vegan Chocolate Chip Pumpkin Cookies

Grain Free Pumpkin Recipes

• Paleo Pumpkin Pie
• Almond Flour Pumpkin Snickerdoodles
• Homemade Pumpkin Butter Recipe
• Homemade Pumpkin Puree
• Paleo Pumpkin Muffins With A Chocolate Swirl
• Paleo Gluten Free Pumpkin Cake

Enjoy!

Let me know if you try this gluten-free pumpkin muffin recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Gluten Free Pumpkin Muffins

Yield: 11 muffins Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

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Warmly spiced, gently sweetened and easy to make with simple ingredients!

Ingredients

• 1 2/3 cups gluten free flour blend (230g)
• 2/3 cup brown sugar, light or dark (150g)
• 1/4 cup white sugar (50g)
• 1/2 tsp xanthan gum (only add if your gf flour blend doesn't)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 1/4 cup unsweetened pumpkin puree (280g)
• 1/2 cup melted butter or oil (113g)
• 1/4 cup plain yoghurt or milk (60g)
• 2 large egg, room temperature
• 1 tsp vanilla extract
• Optional: 1/4 cup coarse sugar for topping

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat oven to 400°F/200°C. Grease well and line a 12-cup muffin tin with muffin liners. You'll only need to grease/line 10-11 muffins cups.
2. In a large bowl: whisk together the flour, sugars, cinnamon, pumpkin spice, baking soda, baking powder, salt and xanthan gum until combined.
3. In another mixing bowl mix together the pumpkin, melted butter (or oil), yoghurt (or milk), eggs and vanilla.
4. Add the pumpkin mixture to the dry ingredients. Mix into a thick, lump-free batter.
5. Spoon the batter into the prepared muffin cups, filling each cup about 3/4 full.
6. Optional: Sprinkle 1 tsp coarse sugar over the top of each muffin before baking.
7. Place muffins in the oven and bake at 400°/200° for 18-20 minutes until cooked through. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.
8. Let cool and enjoy. After cooling, store in an airtight container at room temperature up to 1 week.

Notes

• Make it Refined Sugar Free: Replace the white and brown sugar with 2/3 cup maple syrup (160g) OR replace the white/brown sugar with coconut sugar. Coconut sugar doesn't easily dissolve so I recommend you add it to a blender and blend on high to turn it into a softer texture first.
• Make it Diary Free: Replace the butter with a neutral flavored oil, melted coconut oil or melted vegan butter. Use a vegan/dairy free yoghurt or a dairy free milk.
• Make it Vegan: Use oil or vegan butter, dairy free milk or yogurt and replace the eggs with 2 flax eggs.
• DIY Pumpkin Spice: Add 1 tsp ground cinnamon, 1/4 tsp ground ginger and 1/2 tsp ground nutmeg
• Freeze for Later: Cool the muffins completely then wrap up individually in freezer-safe bags. Freeze up to six months. Thaw a few hours in the fridge or warm up in the microwave for about 30-45 seconds.

Nutrition Information

Yield: 11

Serving Size:

1 muffin Calories: 245Total Fat: 10gSaturated Fat: 6gCarbohydrates: 38gFiber: 1gSugar: 19gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Muffins & Baked Goods Cuisine: American