Gluten Free Pumpkin Muffins

Name: Gluten Free Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 ½ cups all-purpose gluten-free flour (+ 2 tablespoons ); 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; ½ teaspoon xanthan gum ((if not in gluten-free flour mix)); ¼ teaspoon salt; 2 ¼ teaspoons cinnamon; ¾ teaspoon nutmeg; ¾ teaspoon ground ginger; 1 ½ cups granulated sugar; ½ cup vegetable oil; 1 egg ((optional flax egg to make the recipe vegan, see notes)); 1 ½ cups pumpkin puree (not pumpkin pie mix); ⅓ cup almond milk; 2 teaspoons vanilla extrac

Fresh out of the oven, Gluten-free pumpkin muffins are the ultimate breakfast comfort food. This recipe makes soft, moist, and perfectly spiced muffins. There’s something magical about the cozy aroma of pumpkin and warm spices lingering through your kitchen in the morning.

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Whether you’re gluten-sensitive, baking for someone who is, or simply looking for a wholesome breakfast treat, this recipe checks all the boxes.

Top view of several vegan pumpkin muffins arranged on a light grey surface. Some are nestled in white paper liners, with a small bowl of brown spice powder nearby. These muffins boast a golden-brown color and textured surface, perfectly embodying autumn's aroma and flavor.

Great Reasons You Will Want to Make Gluten-Free Pumpkin Muffins

Gluten-Free Goodness: Made with all-purpose gluten-free flour, they’re a treat everyone can enjoy.
Warm Fall Flavors: The combination of pumpkin puree, cinnamon, nutmeg, and ginger makes every bite a taste of Fall.
Customizable: Easy substitutions (like a flax egg) make these muffins adaptable to vegan dietary needs.
Quick and Easy: From prep to plate, these muffins come together in about 30 minutes.

For a quick and easy breakfast, make thes pumpkin muffins the evening before and then serve them with a Pumpkin Spiced Latte or Dirty Chai Tea Latte the next morning.

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Dry Ingredients

All-Purpose Gluten-Free Flour: Look for a high-quality gluten-free flour blend that already contains xanthan gum for convenience. Popular brands like Bob’s Red Mill or King Arthur Baking are great options.
Baking Soda: Ensure it’s fresh for the best rise—expired baking soda can affect the texture of your muffins.
Baking Powder: Opt for a gluten-free baking powder (most are naturally gluten-free, but double-check the label).
Xanthan Gum: Only needed if your gluten-free flour blend doesn’t already include it. This helps bind the ingredients and creates a better texture.
Spices: Be sure your spices are fresh. If they have been in your cabinet over a year, it’s time to get new ones for best flavor.

Wet Ingredients

Granulated Sugar: Standard white sugar works best, but you can substitute with coconut sugar for a slightly different flavor.
Vegetable Oil: Neutral oils like canola, sunflower, or avocado oil are excellent alternatives if you don’t have vegetable oil on hand.
Egg: Use fresh, large eggs. If making vegan, prepare a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water).
Pumpkin Puree: Be sure to choose pure pumpkin puree, not pumpkin pie mix, which contains added sugar and spices. Canned or homemade puree both work!
Almond Milk: Use unsweetened almond milk or any plant-based milk like oat, soy, or coconut, depending on your preference.
Vanilla Extract: Pure vanilla extract adds a deeper flavor than imitation varieties—choose the real deal for the best taste.

Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

How To Make Gluten-Free Pumpkin Muffins

A glass bowl containing flour, baking soda, and cinnamon sits on a light gray surface. A metal whisk with a black handle is placed to the right of the bowl.

Step 1: Whisk Dry Ingredients

In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, xanthan gum, salt, cinnamon, nutmeg, and ginger.

A glass bowl filled with flour sits on a light gray surface. A metal whisk with a black handle rests inside the bowl, partially buried in the flour.

Step 2: Set Aside

Whisk until well mixed, and then set the bowl aside for now.

A glass bowl containing a mixture of white sugar and egg whites sits on a white surface. Next to the bowl is a metal whisk with a black handle.

Step 3: Add Sugar and Oil

In another bowl, add the sugar and oil.

A glass bowl with a metal whisk and a white mixture inside, placed on a light gray countertop.

Step 4: Whisk

Whisk the wet ingredients together until creamy and smooth.

A glass mixing bowl on a light surface containing orange pumpkin puree and milk with a black-handled whisk. The ingredients are partially mixed, with visible separation.

Step 5: Add Ingredients

Then mix in the egg, pumpkin puree, almond milk, and vanilla extract.

A bowl of orange sauce with a whisk inside. The sauce appears smooth and is set against a light-colored surface. The whisk has a black handle.

Step 6: Whisk

Using a whisk, mix until well combined.

A white sieve containing flour is placed over a glass bowl on a light gray countertop, preparing ingredients for baking.

Step 6: Sift Dry Ingredients

Sift the dry ingredients into the wet mixture using a sifter of mesh-screened colander.

A glass bowl containing flour and liquid ingredients sits on a light surface, with a wooden spoon placed beside it.

Step 7: Fold Wet and Dry

Using a large spoon, gently fold together the dry and wet ingredients.

A glass bowl filled with pumpkin muffin batter sits on a light gray surface. A wooden spoon rests in the thick, orange mixture, ready for stirring or scooping.

Step 8: Gently Mix

Avoid overmixing; small lumps are fine.

A muffin tin holds twelve cupcake liners filled with unbaked pumpkin batter, ready to be baked on a light gray surface.

Step 9: Fill Pan

Divide the batter evenly among the muffin liners, filling each about ¾ full.

Step 10 : Baking Instructions

Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. After baking, let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

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Tips and Variations

Make It Vegan: How to make a Flax Egg.
Pumpkin Spice Upgrade: Add a pinch of cloves or allspice for an extra layer of warmth.
Add-Ins: Fold in ½ cup of chopped nuts, chocolate chips, or dried cranberries for added texture and flavor.

A cooling rack with twelve freshly baked muffins, evenly spaced. The muffins have a golden-brown color and appear fluffy. A beige cloth is draped on the left, and a white plate is partially visible on the top right corner.

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Frequently Asked Questions

How can I make gluten-free pumpkin muffins moist and fluffy?

To make gluten-free pumpkin muffins moist and fluffy, use a high-quality gluten-free flour blend with xanthan gum, avoid overmixing the batter, and rely on moisture-rich ingredients like pumpkin puree and vegetable oil. Adding an acid (like pumpkin or a splash of vinegar) helps them rise, and baking at 350°F until just done prevents dryness.

Why did my gluten-free muffins not rise?

Gluten-free muffins may not rise if your baking soda or baking powder is expired, the batter is overmixed, or your gluten-free flour lacks xanthan gum for structure. Incorrect oven temperature or too much liquid in the batter can also prevent proper rising. Use fresh leavening agents, measure accurately, and bake at the correct temperature for the best results.

Storage and Make Ahead Tips

Room Temperature: Store muffins in an airtight container for up to 3 days.
Refrigerator: Extend their life by refrigerating them in a sealed container for up to a week.
Freezer: These muffins freeze beautifully! Wrap them individually in plastic wrap then place them in an airtight freezer-safe bag or container for up to 3 months. To reheat, thaw at room temperature or warm in the microwave for 20–30 seconds.