Welcome to your new favorite fall recipe! If you’re searching for the perfect treat to capture the cozy flavors of autumn, look no further. These gluten free pumpkin muffins are incredibly moist, perfectly spiced, and so easy to whip up. You get all the classic pumpkin spice flavor without any of the gluten.
Table of Contents
A Little Story About This Dish
I remember the first time I pulled a batch of these muffins from the oven. The whole house filled with the scent of cinnamon, ginger, and warm pumpkin—it was pure happiness. It was a chilly afternoon, and sharing these warm, fluffy muffins with my family felt like the official start of the fall season. Now, it’s a tradition we look forward to every single year. Looking for more gluten-free recipes to make? Here are a few suggestions: Gluten Free Blueberry Muffin Recipe
Get Ready to Cook!
What to Expect
This recipe is wonderfully straightforward, making it perfect for bakers of all skill levels. From start to finish, you’ll need about 35 minutes. The result is a batch of incredibly soft and flavorful gluten free pumpkin muffins that taste like they came from a high-end bakery.
Before You Begin
First, make sure your eggs are at room temperature, as this helps the batter mix together smoothly and evenly. Also, double-check if your gluten-free flour blend contains xanthan gum. It’s a key ingredient that provides structure and prevents the muffins from becoming crumbly.
The Heart of the Dish: Ingredients You’ll Need
| Amount | Ingredient |
| 1 ¾ cups | gluten-free all-purpose flour with xanthan gum |
| 1 ½ teaspoons | baking powder |
| ½ teaspoon | baking soda |
| 2 teaspoons | cinnamon |
| ½ teaspoon | salt |
| ¼ teaspoon | nutmeg |
| ¼ teaspoon | ground ginger |
| 2 large | eggs |
| ⅔ cup | packed dark brown sugar |
| ½ cup | sugar |
| ½ cup | vegetable oil |
| 1 teaspoon | vanilla extract |
| 1 ¼ cups | canned pumpkin puree |
Let’s Get Cooking! Step-by-Step Guide
1. Prepare Your Oven and Pan: First things first, preheat your oven to a cozy 350°F (175°C). While it heats up, prepare a 12-cup muffin pan by lining it with paper cups or giving it a light coating of grease.
2. Mix the Dry Ingredients: In a large mixing bowl, combine all your dry ingredients. Whisk together the gluten-free flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ground ginger until they are evenly distributed. This step ensures every muffin gets a perfect amount of spice.
3. Combine the Wet Ingredients: Grab a separate, medium-sized bowl. In it, whisk together the eggs, dark brown sugar, and granulated sugar until they are well combined. Next, pour in the vegetable oil and vanilla extract, and continue to whisk.
4. Add the Pumpkin: Now for the star of our show! Add the canned pumpkin puree to your wet ingredient mixture. Whisk everything together until the batter is smooth, creamy, and has a beautiful, vibrant orange hue.
5. Bring It All Together: Gently pour your wet pumpkin mixture into the bowl of dry ingredients. Mix with a spatula or spoon only until the flour is no longer visible. Be careful not to overmix; a few lumps are perfectly fine and lead to a more tender muffin.
6. Fill the Muffin Cups: Using a cookie scoop or a large spoon, carefully divide the batter evenly among your 12 prepared muffin cups. Fill each one almost to the top, as this will help create that classic domed muffin shape.
7. Bake to Perfection: Place your muffin pan into the preheated oven. Bake for 18 to 22 minutes. You’ll know your gluten free pumpkin muffins are done when a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Enjoy: Once baked, let the muffins rest in the pan for about 5 minutes. This helps them set. Afterward, carefully transfer them to a wire rack to cool down completely before you dig in.
Mastering the Dish: Pointers for Perfection & How to Store
For the best results with these gluten free pumpkin muffins, ensure your pumpkin puree is pure pumpkin and not pumpkin pie filling, which comes pre-spiced and sweetened. If your gluten-free flour blend does not contain xanthan gum, it’s crucial to add ½ teaspoon to the dry ingredients; this is the secret to a perfect, non-crumbly texture.
To Store: Keep your delicious muffins in an airtight container at room temperature. They will stay fresh and moist for up to 3 days.
To Freeze: These muffins freeze wonderfully! Wrap each one individually in plastic wrap, then place them together in a freezer-safe bag or container. They can be frozen for up to 3 months. Just let them thaw at room temperature when you’re ready for a treat. For those interested in more gluten-free cooking, here are some other recipes to explore: The Best Gluten Free Chocolate Chip Muffins and The Ultimate Gluten Free Pumpkin Bread.
Your Burning Questions Answered!
1. Can I make these gluten free pumpkin muffins dairy-free?
Absolutely! This recipe is naturally dairy-free as it uses vegetable oil instead of butter. Just be sure to double-check that your gluten-free flour blend doesn’t contain any dairy ingredients.
2. What can I add to these gluten free pumpkin muffins?
This recipe is a fantastic base for additions! Feel free to fold in about a cup of gluten-free chocolate chips for some extra decadence. You could also add chopped pecans or walnuts for a nice crunch, or even create a simple streusel topping with gluten-free flour, brown sugar, and cinnamon.
3. Why are my gluten-free muffins dry?
Dryness in gluten-free baking often comes down to two things: flour measurement or xanthan gum. Be sure to measure your flour correctly, preferably by spooning it into the measuring cup and leveling it off. Over-measuring can pack too much flour in. Additionally, if your flour blend is missing xanthan gum and you forget to add it, the muffins will lack the moisture-retaining structure they need, resulting in a crumbly texture.
Dig In & Enjoy!
And there you have it—a batch of perfectly spiced, wonderfully moist gluten free pumpkin muffins ready to be devoured. This recipe is more than just a set of instructions; it’s an invitation to embrace the cozy, comforting spirit of the fall season. Imagine starting your morning with one of these beauties alongside a hot cup of coffee, or seeing the smiles when you share them with family and friends. This recipe proves that you don’t have to compromise on flavor or texture when baking gluten-free.
I truly hope this becomes a staple in your autumn baking rotation. When you make them, I’d love to hear about it! Feel free to leave a comment below with any fun additions you tried or just to share your success. There’s nothing better than sharing the joy of a homemade treat. Happy baking. For more updates, connect with me on my social media channels.
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Gluten Free Pumpkin Muffins: Your New Favorite Fall Recipe
- Total Time: 42
- Yield: 12 1x
Description
These gluten free pumpkin muffins are incredibly moist, perfectly spiced, and so easy to whip up. You get all the classic pumpkin spice flavor without any of the gluten. It’s the perfect treat for a cozy fall day!
Ingredients
1 ¾ cups gluten-free all-purpose flour with xanthan gum
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ground ginger
2 large eggs
⅔ cup packed dark brown sugar
½ cup sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 ¼ cups canned pumpkin puree
Instructions
1. Prepare Your Oven and Pan: First things first, preheat your oven to a cozy 350°F (175°C). While it heats up, prepare a 12-cup muffin pan by lining it with paper cups or giving it a light coating of grease.
2. Mix the Dry Ingredients: In a large mixing bowl, combine all your dry ingredients. Whisk together the gluten-free flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ground ginger until they are evenly distributed.
3. Combine the Wet Ingredients: Grab a separate, medium-sized bowl. In it, whisk together the eggs, dark brown sugar, and granulated sugar until they are well combined. Next, pour in the vegetable oil and vanilla extract, and continue to whisk.
4. Add the Pumpkin: Now for the star of our show! Add the canned pumpkin puree to your wet ingredient mixture. Whisk everything together until the batter is smooth, creamy, and has a beautiful, vibrant orange hue.
5. Bring It All Together: Gently pour your wet pumpkin mixture into the bowl of dry ingredients. Mix with a spatula or spoon only until the flour is no longer visible. Be careful not to overmix.
6. Fill the Muffin Cups: Using a cookie scoop or a large spoon, carefully divide the batter evenly among your 12 prepared muffin cups. Fill each one almost to the top.
7. Bake to Perfection: Place your muffin pan into the preheated oven. Bake for 18 to 22 minutes. You’ll know your gluten free pumpkin muffins are done when a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Enjoy: Once baked, let the muffins rest in the pan for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool down completely before you dig in.
Notes
If your gluten-free flour blend doesn’t already contain xanthan gum, add ½ teaspoon of xanthan gum to this recipe when combining the dry ingredients.
To Store: Keep in an airtight container at room temperature for up to 3 days.
To Freeze: Wrap in plastic wrap and place in a freezer-safe bag or container. Freeze them for up to 3 months and thaw at room temperature.
- Prep Time: 15
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265 kcal
- Sugar: 22 g
- Sodium: 240 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg