Gluten-Free Pumpkin Muffins

Our gluten-free pumpkin muffins are so rich and tender, you’d never guess they’re made with GF ingredients. In general, baked pumpkin recipes are easy to convert to gluten-free because the earthy, autumnal squash is so dense and thick, which adds additional moisture naturally to prevent dry cakes and breads. Since the secret to truly great gluten-free bakes is to enhance the batter with moisture-rich ingredients, we enhance the batter with oil, eggs and honey, all of which play double-duty—delivering flavor and sealing in moisture.

Add a heavy dose of warming spices and you’ve got yourself a cozy treat to grab for breakfast, to munch after lunch, or to share with friends over coffee and tea.

Gluten-Free Pumpkin Muffin Ingredients

• Gluten-free all-purpose baking flour: Look for a mix without xanthan gum, such as our easy homemade gluten-free flour mix.
• Sugar: Plain white granulated sugar works well in this fall baking recipe.
• Leavening agents: Using both baking powder and baking soda makes for extra-light, fluffy muffins.
• Seasonings: Lean into warm, cozy fall flavors with ground cinnamon, allspice, ginger and vanilla extract. A pinch of salt rounds out the flavors.
• Eggs: Eggs enrich the batter and make moist muffins. It’s best to bake with room-temperature eggs since they incorporate into the batter more thoroughly than cold eggs.
• Canned pumpkin: The star ingredient of this gluten-free pumpkin muffins recipe is canned pumpkin. Consistent texture, flavor and level of moisture make canned pumpkin ideal for baking, as opposed to using fresh pumpkin.
• Honey: Thick, fragrant honey boosts flavor and adds moisture to the batter.
• Coconut oil: While it tastes tropical on its own, refined coconut oil is very subtle once stirred into this spiced batter.
• Olive oil: A pour of olive oil also boosts moisture. The added fat makes the pumpkin gluten-free muffins more tender and keeps them from drying out quickly, extending their shelf life.
• Topping: Sprinkling sugar over the muffins before baking adds a delightful crackly texture. You can use granulated sugar or a thicker type of sugar, such as demerara, which adds even more crunch. A dash of cinnamon adds spice and autumnal flavor.

Directions

Step 1: Mix the dry and wet ingredients separately

Preheat the oven to 350°F. In a large bowl, whisk the gluten-free flour, sugar, baking powder, baking soda, cinnamon, salt, allspice and ginger.

In a separate bowl, whisk the room-temperature eggs, pumpkin, honey, melted coconut oil, olive oil and vanilla extract until blended.

Editor’s Tip: Stop stirring when the wet mixture is consistent in color and texture.

Step 2: Stir up the batter

Stir the dry ingredients into the wet mixture until the batter comes together and is just moistened.

Editor’s Tip: Avoid overmixing the batter. Though there’s no gluten to make the muffins tough, overmixing can knock air out of the batter.

Step 3: Prepare for baking

Line 15 muffin cups with paper liners. Pour the batter into each cup, about three-fourths full.

Step 4: Sprinkle with the topping

In a small bowl, stir together the sugar and cinnamon. Sprinkle over the batter.

Step 5: Bake the muffins

Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool in the pan for five minutes before removing to a wire rack. Serve warm.

Gluten-Free Pumpkin Muffin Variations

• Go vegan: It’s easy to make these into a vegan and gluten-free muffin recipe. Swap the eggs with a vegan egg replacement, such as flax eggs.
• Add chocolate: Stir 1/4 or 1/2 cup of chocolate chips into the batter.
• Go nuts: Mix walnuts or pecans into the batter to make the muffins a hearty snack with a tasty crunch.

How to Store Gluten-Free Pumpkin Muffins

Store gluten-free pumpkin muffins at room temperature in an airtight container or a sealed zip-top bag.

How long do gluten-free pumpkin muffins last?

One of the first lessons of gluten-free baking is that GF baked goods tend to dry out more quickly than their gluten-containing counterparts. These GF pumpkin muffins are loaded with fat, oils and moist pumpkin so they’ll keep well for two to three days, but after that they may become dry or crumbly. If you can’t eat them in a couple of days, freeze the extras.

Can you freeze gluten-free pumpkin muffins?

Yes, pumpkin gluten-free muffins freeze well. Make sure they’re completely cool before moving to the freezer. Arrange on a baking sheet and freeze until solid, then transfer the frozen muffins to a freezer bag. They’ll keep for up to three months in the freezer. Defrost in the refrigerator before eating, or heat in the microwave directly from the freezer.

Gluten-Free Pumpkin Muffin Tips

What other types of flour can you use for pumpkin muffins that are gluten-free?

The world of gluten-free flours is wide! Use whichever store-bought gluten-free flour mix is your favorite.

This gluten-free pumpkin muffin recipe is stable enough that you can play around a bit. To boost flavor and nutrition, you can replace a third of the flour mix with a whole grain flour, such as buckwheat or sorghum. You can also replace a third of the mix with a nut flour, such as almond or hazelnut flour, which adds protein.

Do you need paper liners to make pumpkin muffins?

You can use a silicone muffin pan instead of paper liners. If you switch to metal liners or bake directly in a well-greased muffin pan, the muffins will be more exposed to direct heat so you may risk losing a bit of moisture. Lower the oven temperature by about 10 to 15 degrees if they’re browning too quickly.

What can you serve with pumpkin muffins?

We love to slather gluten-free pumpkin muffins with salted butter, cinnamon butter, or a combination of butter and honey. They’re a great grab-and-go breakfast but are also perfect for lingering with a latte or cup of tea. Pumpkin muffins are also a delicious gluten-free snack in the afternoon. Pair them with sliced cheese, apples or a handful of nuts.