Why These Gluten Free Pumpkin Muffins Are a Fall Must-Bake
- Perfectly spiced & packed with pumpkin flavor – The ideal balance of cinnamon, nutmeg, and brown sugar.
- Moist & fluffy texture – No dry muffins here! These are tender and bakery-style soft.
- One-bowl recipe – Quick, easy, and minimal cleanup.
- Naturally gluten-free & easy to modify – Simple swaps for dairy-free or refined sugar-free versions.
- Freezer-friendly – Make a batch now and enjoy them later!
Love gluten-free muffins? Try healthy banana muffins or gluten-free morning glory muffins next! Use gluten-free flour in these mini chocolate chip muffins!
The Secret to Bakery-Style Muffins
To get that signature tall muffin top (even when they’re gluten-free), let the batter rest and start baking at 425°F for 5 minutes, then reduce the temperature to 350°F for the remaining bake time. This gives the muffins a perfect rise while keeping them soft inside.
I use these tips for all my muffin recipes, including pumpkin streusel muffins, chocolate chip oat muffins, and almond flour banana muffins.
Want an extra crunchy top? Sprinkle with coarse turbinado sugar before baking or use the streusel topping from this gluten-free coffee cake recipe!
Love pumpkin treats? Try cinnamon pumpkin bread, healthy pumpkin muffins, or paleo pumpkin coffee cake next.
Ingredients Notes & Substitutions
- Brown sugar & granulated sugar – You can swap brown sugar for coconut sugar for a refined sugar-free option.
- Pumpkin puree – Adds moisture and classic fall flavor. Use 100% pure pumpkin puree, not pumpkin pie filling.
- Unsalted butter – Adds richness and keeps the muffins tender. Coconut oil works as a dairy-free alternative.
- Gluten-free 1:1 flour – A gluten-free all-purpose flour blend (like Bob’s Red Mill 1:1 or King Arthur’s) works best.
- Baking powder & baking soda – Helps the muffins rise and creates a light texture.
- Pumpkin pie spice – A cozy blend of cinnamon, nutmeg, and other warm spices.
- Semi-sweet chocolate chips – Optional but highly recommended.
How to Make Gluten-Free Pumpkin Muffins
- Whisk the wet ingredients in a large bowl until combined.
- Whisk the dry ingredients and add them to the wet and stir until combined. Let the batter rest for 10 minutes (or up to an hour).
- Scoop the muffin batter out and drop it into muffin tins lined with paper liners.
- Bake at high heat (425) for 5 minutes then reduce the heat to 350 and continue baking until cooked through.
Dietary Modifications
- Dairy-free? Use coconut oil or vegan butter instead of regular butter.
- Egg-free? Swap in flax eggs (1 Tbsp flaxseed meal + 3 Tbsp water per egg).
- Refined sugar-free? Use coconut sugar instead of brown sugar.
More Gluten-Free Pumpkin Recipes
If you love this recipe, don’t forget to leave a star review below and tag us on Instagram. And if you’re looking for a gluten-free pumpkin muffin recipe made with almond flour, check out our healthy pumpkin muffins.
Gluten-Free Pumpkin Muffins
These gluten-free pumpkin muffins are soft, moist, and packed with warm fall spices and chocolate chips. They make the perfect cozy breakfast, snack, or dessert—without the gluten, thanks to 1:1 gluten-free flour!
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Servings: 12 muffins
Ingredients
- 2 large eggs
- 3/4 cup light packed brown sugar packed, or coconut sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 3/4 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 3/4 cups 1:1 gluten free flour I use Bob's Red Mill
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 425°F. Line a 12 count muffin pan with liners and spray them nonstick cooking spray and set aside.
- In a large mixing bowl, whisk the eggs, brown sugar, granulated sugar, pumpkin puree, melted butter and vanilla until combined.2 large eggs, 3/4 cup light packed brown sugar, 1/4 cup granulated sugar, 1 cup pumpkin puree, 3/4 cup unsalted butter, 1 teaspoon vanilla extract
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt and pumpkin pie spice. Add the dry ingredients to the wet ingredients and gently whisk until just combined, being careful not to over mix. Add the chocolate chips, reserving a few for the tops of the muffins, and fold in gently. The batter will be thick. Let the batter rest for 10 minutes.1 3/4 cups 1:1 gluten free flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, 1 cup semi-sweet chocolate chips
- Scoop the muffin batter out of the bowl and fill each muffin tin all the way full, almost overflowing. Add the reserved chocolate chips to the top of the unbaked muffins.
- Bake the muffins 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and allow to cool in the pan for 5-10 minutes then transfer to a wire rack to cool completely. Store in an air tight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Pumpkin Puree. This is plain canned pumpkin, not pumpkin pie filling.
Homemade Pumpkin Spice. 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ground giner.
Dairy-Free. Use coconut oil or vegan butter instead of regular butter.
Egg-Free. Swap in flax eggs (1 Tbsp flaxseed meal + 3 Tbsp water per egg).
Refined Sugar-Free. Use coconut sugar instead of brown sugar.
Storage. Keep muffins in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.
Freeze. Let muffins cool completely, then store in a freezer bag or container for up to 2 months. Thaw overnight in the fridge.
Reheat. Warm in the microwave for 15-20 seconds.
Gluten-Free Flour Blend: Make sure your gluten-free flour includes xanthan gum. I like Bob’s Red Mill 1:1 Gluten-Free Baking Flour or King Arthur’s Measure for Measure Flour.
Nutrition
Serving: 1muffin | Calories: 378kcal | Carbohydrates: 34.9g | Protein: 5.1g | Fat: 20.6g | Cholesterol: 61.5mg | Sodium: 221mg | Fiber: 2.6g | Sugar: 29.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Brought these to work and everyone loved them! They are so moist, very tasty, and the perfect size!
Thanks, Becca!!
Exceeded all expectations for gluten intolerant and tolerant family members! Delicious! Thanks!
What a compliment! Thank you so much!
These are amazing!!! Even my non gluten free husband and daughter think so! They didn’t believe me when I told them they were GF! Thank you!
Love that!! Thanks!
Can these be done WITHOUT EGGS, I have an egg allergy. I often use banana as a substitute. They look,and sound wonderful.
Hi Janice! Yes, you can definitely sub out eggs here. Use 1/4 cup of mashed banana to sub out one egg. Or you could to 1 tablespoon of ground flax seed with 3 tablespoons of water to sub out one egg! So for this recipe it would be 1/2 cup mashed banana or 2 tablespoons ground flax seed!
Pumpkin chocolate chip muffins are the best! Yum!
These muffins looks awesome!!
Thanks Jocelyn!