Many gluten-free baked goods are known to be tough, dry, or crumbly, but these gluten free pumpkin muffins are set to change that. These muffins are perfectly moist, tender, and full of flavor, yet completely free of gluten! Everyone will be asking for this gluten free pumpkin muffin recipe, as it is made with an easy to make, quick to prepare, oh-so-fragrant mixture that results in a soft and fluffy baked good that even the pickiest gluten-free eaters would enjoy.
Do not be disheartened by the crumbly, dry, or crumbling textures of many gluten free baked goods. With this muffin recipe, you can enjoy a deliciously moist and tender treat with a sweet, spiced flavor. These gluten free pumpkin muffins are guaranteed to become a new favorite in your home. The perfect spring or fall snack, these muffins are easy to prepare and sure to fill your kitchen with a wonderful aroma. You will want to make a double batch!
Gluten free pumpkin muffin
Each bite bursts with tender pumpkin, warming spices, and a subtly sweet crumb.
Ingredients
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- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
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- ¾ cup granulated sugar
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- ¼ cup packed light brown sugar
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- 1 teaspoon baking soda
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- ½ teaspoon baking powder
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- 1 teaspoon ground cinnamon
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- ½ teaspoon ground ginger
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- ¼ teaspoon ground nutmeg
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- ⅛ teaspoon ground cloves (optional)
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- ½ teaspoon salt
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- 1 cup pumpkin puree (not pumpkin pie filling)
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- ½ cup unsalted butter, melted and cooled
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- 2 large eggs, at room temperature
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- ¼ cup milk (dairy or non-dairy)
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- 1 teaspoon vanilla extract
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- Optional: ½ cup chocolate chips or chopped pecans
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Necessary Utensils & Equipment
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- 12-cup muffin tin
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- Paper liners or non-stick spray
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- Medium mixing bowl
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- Rubber spatula
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- Measuring cups and spoons
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- Cooling rack
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Instructions
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- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. This initial high heat helps create that lovely dome top.
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- In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves (if using), and salt. Make sure there are no lumps; a good whisking here helps distribute everything evenly.
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- In a separate medium mixing bowl, combine the pumpkin puree, melted butter, eggs, milk, and vanilla extract. Whisk until smooth and well-blended. Bringing your eggs and milk to room temperature really helps with a cohesive batter.
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- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will lead to a more tender muffin. If you’re using chocolate chips or pecans, fold them in now.
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- Divide the batter evenly among the 12 prepared muffin cups. Fill each about two-thirds full. A scoop or two spoons works wonderfully here.
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- Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 17-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
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- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy on the bottom.
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- Serve warm or at room temperature. You’ve just made something truly special!
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Expert Tips From Me
Making a good gluten-free muffin is not that difficult, but there are some essential tips that can help achieve better results. I have baked quite a few muffins in my time, and I had to learn the hard way about the gluten-free dough and the perfect mix. When I first tried my hand at a gluten-free muffin, I stirred the dough like thick flour, and I was left with something quite disappointing and hard. Luckily, I have learned a lot since then, and I can say that I am now quite adept at making gluten-free muffins without making them too tough.
The most important tip that I can give is that less is more when it comes to mixing the dough for your gluten-free muffin. The goal is to stop when there are still some bits of the dry mix in the wet one, but it is all combined loosely.
Pro Tip: Don’t skip chilling your pumpkin puree if it’s not already cold. A colder puree can help keep the muffins moist and prevent them from becoming gummy by slowing down gluten-free flour absorption.
Fixing Common Gluten Free Muffin Issues
Even seasoned bakers run into bumps, especially with gluten-free recipes. Here are some thoughts:
- Dry Muffins: Ensure your pumpkin puree isn’t too old or watery. Also, double-check your oven temperature; an oven that runs too hot can quickly dry out baked goods. Using a kitchen scale for flour helps too!
- Gummy Texture: This usually means overmixing or too much moisture. Stick to the “just combined” rule for mixing, and make sure your pumpkin puree is 100% pumpkin, not pumpkin pie filling, which has added sugars and spices that throw off the moisture balance.
- Flat Tops: The initial blast of high heat is key for a good dome. Make sure your oven is fully preheated before putting the muffins in. Also, baking powder and baking soda lose their potency over time, so check their freshness!
Recipe Variations You’ll Love
While these gluten free pumpkin muffins are fantastic as is, feel free to get creative!
- Cream Cheese Swirl: For an extra decadent treat, mix together 4 oz softened cream cheese, ¼ cup powdered sugar, and 1 egg yolk. Dollop small amounts on top of the batter in the muffin tin, then swirl gently with a skewer before baking.
- Streusel Topping: Combine ¼ cup gluten-free flour, ¼ cup brown sugar, 2 tablespoons cold butter, and ½ teaspoon cinnamon. Crumble over the tops of the muffins before baking. It adds a lovely crunchy layer!
- Nutty Goodness: Mix in ½ cup chopped walnuts or pecans into the batter for added texture and flavor. They toast up beautifully as the muffins bake.
Storage Suggestions
These muffins are so easy to store, I think they are perfect for meal prep.
Store your cooled GF pumpkin muffins in an airtight container at room temperature for up to three days. If you need to store them for longer than that, you can keep them in the fridge for up to a week. You can also freeze them for even longer storage.
To freeze them, allow them to cool completely, then place them on a baking sheet in a single layer and put them in the freezer for about an hour or two, until firm. Then, transfer them to a freezer bag or container. They can be kept in the freezer for up to three months. Just make sure to thaw them at room temperature or in the microwave when you want to eat them.
Frequently Asked Questions
Can I make these gluten free pumpkin muffins dairy-free?
Absolutely! You can easily make these muffins dairy-free. Simply substitute the regular milk with any non-dairy milk alternative like almond milk, soy milk, or oat milk. Just make sure it’s unsweetened if you want to control the sugar content.
What kind of gluten-free flour blend should I use?
I recommend using a good quality gluten-free all-purpose flour blend that contains xanthan gum. Many brands work well, just make sure your blend specifically states it contains xanthan gum for the best structure and texture. If your blend doesn’t include it, add ½ teaspoon of xanthan gum to the dry ingredients.
Why do you bake at two different temperatures?
The initial high temperature (400°F) helps create a burst of steam, which causes the muffins to rise quickly and develop those beautiful domed tops. Reducing the temperature (to 375°F) allows the muffins to continue baking through evenly without over-browning or drying out the exteriors, ensuring a perfectly cooked center.
Can I use fresh pumpkin instead of canned puree?
You certainly can! If using fresh pumpkin, make sure it’s cooked and pureed until completely smooth, and drain any excess liquid to avoid a watery batter. The consistency should be similar to canned pumpkin puree.
How can I tell if my gluten free pumpkin muffins are fully baked?
The best way to check is by inserting a wooden skewer or toothpick into the center of a muffin. If it comes out clean with no wet batter, your muffins are ready! The tops should also spring back lightly when touched.
So, what’s your favorite way to enjoy these tender, spiced gluten free pumpkin muffins?
