Name: Gluten Free Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 3/4 cups Bob’s Red Mill 1:1 gluten-free flour; 1/2 tbsp pumpkin pie spice; 1 1/2 tsp cinnamon; 1/2 tsp salt; 2 tsp baking powder; 15 oz pumpkin puree (MINUS 1 tbsp); 1/2 tbsp Singing Dog vanilla bean paste; 1 stick butter, melted; 2 eggs, room temperature; 3/4 cup sugar; 3/4 cup brown sugar; 1 tbsp butter, melted; 3 tbsp sugar; 2 tsp cinnamon

Jump to Recipe·5 from 22 reviews

Meet your new favorite fall treat: Gluten Free Pumpkin Muffins. These muffins capture everything you love about classic pumpkin baked goods—moist crumb, warm spices, and just the right touch of sweetness—without a hint of gluten in sight. Every bite is bursting with cinnamon and pumpkin flavor, making these a perfect snack or breakfast option all season long. Whether you’re gluten free or just looking to impress friends and family with a soft, bakery-worthy muffin, this is the recipe you’ll turn to again and again. Ready to fill your kitchen with cozy autumn aromas?

Gluten Free Pumpkin Muffins Recipe - Recipe Image

Ingredients You’ll Need

Here’s the magic of these Gluten Free Pumpkin Muffins: every ingredient is carefully picked to create the perfect balance of flavor, moisture, and a beautiful golden hue. Nothing fancy or hard to find, but each one has a special role in making these muffins unforgettable.

Bob’s Red Mill 1:1 Gluten Free Flour: The star of the show that keeps these muffins perfectly fluffy and light while making them safe for gluten free eaters.
Pumpkin Pie Spice: Adds that unmistakable fall spice blend that gives the muffins their signature seasonal flavor.
Cinnamon: Doubles down on cozy warmth for that irresistible, comforting taste.
Salt: Balances sweetness and deepens the flavor profile—never skip the pinch!
Baking Powder: Lifts the batter, ensuring tall, bakery-style muffins every time.
Pumpkin Puree (minus 1 tbsp): Keeps the muffins incredibly moist and adds rich pumpkin flavor and color.
Singing Dog Vanilla Bean Paste: Offers a touch of floral, complex vanilla flavor that makes these muffins taste gourmet.
Butter (melted): Brings richness and a tender crumb to every muffin; use good quality butter for best results.
Eggs (room temperature): Help bind everything together and give the muffins their structure and rise.
Sugar: Adds classic sweetness and keeps the crumb tender and light.
Brown Sugar: Offers a hint of molasses and added moisture for an extra-soft muffin.
Butter (melted, for topping): Used to help the cinnamon sugar topping stick beautifully and add a subtle sheen.
Sugar (for topping): Blended with cinnamon, this creates that irresistible sweet crunchy finish.
Cinnamon (for topping): Infuses the muffin tops with more warm spice for the ultimate first bite.

How to Make Gluten Free Pumpkin Muffins

Step 1: Prep Your Tools and Ingredients

Before you start mixing, preheat your oven to 375 degrees and line a 12-count muffin tin with paper liners. This step sets the stage for success, so your muffins are ready to pop in as soon as your batter is mixed. It’s also a great time to melt your butter and bring your eggs to room temperature for the fluffiest results.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your gluten free flour, baking powder, salt, cinnamon, and pumpkin pie spice. This ensures the leavening and spices are perfectly distributed, so every muffin tastes just as good as the last. Be thorough here—a few extra seconds of whisking are worth it!

Step 3: Mix the Wet Ingredients

In a large bowl, combine the melted butter and pumpkin puree. Use a rubber spatula to blend until they’re completely smooth and unified. This is the key to a moist, rich batter, so be patient and make sure there are no streaks.

Step 4: Add Sugars and Flavor

Next, add the brown sugar and white sugar to your wet mixture. Stir until the mixture looks creamy and all the sugar is absorbed. Then gently stir in the vanilla bean paste and the eggs. Mixing just until everything is combined helps keep your muffins tender.

Step 5: Combine Wet and Dry Mixtures

Now, add your bowl of dry ingredients into the wet bowl all at once. Gently stir the batter until you no longer see pockets of flour—don’t overmix! The batter may seem thick, but that’s exactly what you want for tall, bakery-style muffins.

Step 6: Fill Your Muffin Tin

Evenly divide the batter among your prepared muffin cups, filling each about 3/4 of the way. This ensures a beautiful domed top when they bake. A cookie scoop makes this process neat and easy, but two spoons work just fine, too.

Step 7: Bake and Cool

Bake the muffins for 23 to 27 minutes, checking with a toothpick inserted into the center—when it comes out clean, they’re ready! Let your Gluten Free Pumpkin Muffins cool in the muffin tin for 10 minutes, then transfer them to a wire rack to finish cooling. This little break helps set their perfect structure.

Step 8: Top with Cinnamon Sugar

Mix together sugar and cinnamon in a small bowl for the topping. Lightly brush the muffin tops with melted butter while they’re still warm, then generously sprinkle the cinnamon sugar to finish. The result is a sparkly, flavorful crunch that makes these muffins just irresistible. Enjoy your homemade Gluten Free Pumpkin Muffins warm from the oven!

How to Serve Gluten Free Pumpkin Muffins

Garnishes

For a little extra flair, try a swipe of soft cream cheese, a sprinkle of pepitas, or even a light dusting of powdered sugar on top of your muffins before serving. If you’re feeling decadent, a drizzle of maple glaze is simply heavenly on these warm, spiced treats.

Side Dishes

Pair your Gluten Free Pumpkin Muffins with a hot cup of chai tea or a creamy latte for a true coffeehouse experience at home. They also make a sweet companion to a savory brunch menu—think scrambled eggs or crispy bacon for a balanced, festive meal.

Creative Ways to Present

Stack muffins on a rustic cake stand, tuck them into a pretty basket lined with a checked napkin, or serve as part of a fall-inspired breakfast board with nuts, fruit, and artisan cheeses. These muffins also shine as a thoughtful homemade gift for friends or neighbors—just wrap them up with a little ribbon and a handwritten note!

Make Ahead and Storage

Storing Leftovers

Once cooled, these Gluten Free Pumpkin Muffins stay wonderfully moist when stored in an airtight container at room temperature for up to three days. If your kitchen runs humid, keep them in the fridge to prevent any sogginess—just let them return to room temperature before serving for best flavor.

Freezing

Muffins freeze beautifully! Wrap them individually in plastic wrap and then pop into a freezer-safe zip-top bag. When that muffin craving strikes, just thaw one (or a few) on the counter for about an hour. They’ll taste just as fresh as the day you baked them.

Reheating

To enjoy your muffins warm, microwave for 10-15 seconds or pop them in a 300-degree oven for about 5 minutes. If you’re reheating from frozen, let them thaw first, then warm as above. A quick reheat brings back that just-baked bakery freshness!

FAQs

Can I use a different gluten free flour blend?

While Bob’s Red Mill 1:1 Gluten Free Flour gives consistently reliable results, most other high-quality, cup-for-cup blends should work well in Gluten Free Pumpkin Muffins. Just check that your blend contains xanthan gum for best texture.

Is it possible to make these muffins dairy-free?

Absolutely! Swap the butter for a plant-based butter substitute and ensure your vanilla bean paste (or extract) is also dairy free. These simple substitutions won’t affect the taste or texture of your Gluten Free Pumpkin Muffins.

Can I make these muffins ahead for meal prep?

Yes, these muffins are fantastic for meal prep. Bake a batch at the start of the week, and you’ll have quick breakfasts or snacks ready to grab. They hold up well in the fridge or freezer, so you’re always set for a cozy treat.

Why does the recipe remove 1 tablespoon from the pumpkin puree can?

Pumpkin puree can vary slightly in moisture content. Removing 1 tablespoon helps prevent the batter from being too wet, resulting in a muffin crumb that is moist but not dense. It’s a tiny step that makes a noticeable difference!

What if I only have pumpkin pie filling, not puree?

Pumpkin pie filling contains added sugar and spices, so it’s not recommended as a substitute. For Gluten Free Pumpkin Muffins to come out just right, stick with plain puree so you can control the flavors and sugar content yourself.

Final Thoughts

Give these Gluten Free Pumpkin Muffins a try and bring the cozy scent of autumn into your kitchen, no matter what the season. They’re a guaranteed crowd-pleaser and a sweet way to treat yourself, family, or friends—gluten free or not. Happy baking!