Gluten-Free Pumpkin Muffins

Total Time Prep: 25 min. Bake: 20 min.
Yield about 1-1/2 dozen
Test Kitchen Approved
Gluten-free pumpkin muffins deliver everything you'd expect from a classic fall bake: a moist and tender crumb, rich pumpkin flavor, and a dash of sweetness and spice. We even gild the lily with a crackly cinnamon topping.

Ingredients

  • 2-1/4 cups gluten-free all-purpose baking flour (without xanthan gum)
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 3 large eggs, room temperature
  • 1 cup canned pumpkin
  • 2/3 cup honey
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, honey, coconut oil, olive oil and vanilla until blended. Add flour mixture to pumpkin mixture; stir just until moistened.
  2. Fill 15 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 20-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 186 calories, 4g fat (2g saturated fat), 37mg cholesterol, 168mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 3g protein.

You won't even notice the use of gluten-free flour in these pumpkin muffins. They'd be delicious served warmed with a pat of cinnamon butter. —Kallee Krong-McCreery, Escondido, California
Recipe Creator
Community Cook

© 2025 RDA Enthusiast Brands, LLC