Enjoy a taste of fall with these dairy free, gluten free pumpkin muffins. These tender muffins are so simple to make, and full of wonderful autumn flavor!
Does anything say autumn like pumpkin muffins? Do you walk by bakeries and stores and long for all the pumpkin spice desserts at this time of year?
If so, I feel you! It’s hard to feel like you are missing out because you can’t eat gluten or dairy or nuts. The good news is gluten free pumpkin muffins are pretty easy to make, and they are super tasty.
This recipe is easily made in just one bowl, with simple ingredients. I use my own gluten free flour mix, and these turn out very light and fluffy. I think you’ll love this recipe!
Craving more fall desserts? Check out these 45 Gluten Free Pumpkin Desserts.
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Ingredient Notes
- Pumpkin – You will need to use 100% pure pumpkin puree for this recipe, not pumpkin pie filling. This recipe will work if you use fresh baked pumpkin, if you prefer to do that. You can read about how to do that here.
- Gluten Free Flour Blend – I like to use my own gluten free flour blend, but a store bought gluten free blend like Namaste Perfect Flour should work just fine in this recipe.
- Eggs – This recipe uses real eggs, which results in a very light and fluffy texture. I don’t recommend an egg substitute for this recipe. If you’re looking for a muffin recipe that’s gluten free and egg free, try these allergy friendly white chocolate chip pumpkin muffins.
Substitutions
- You can make these with oat flour, but the texture will be a bit more dense. You could also try using 50% oat flour, 50% gluten free flour. That would probably result in a better texture.
- If you are able to eat dairy, feel free to use melted butter if you prefer.
Step by Step Instructions
- Mix the wet ingredients together.
- Add the dry ingredients and mix well.
- Spoon the batter into a muffin pan.
- Bake at 325 degrees F for about 25 minutes. Let the muffins cool in the pan.
- Allow the muffins to cool before removing them from the pan. Enjoy! These are great with a little vegan buttery spread.
Top Tip
Be sure to use cupcake liners so that the muffins don’t stick to the pan. Parchment paper liners work best for gluten free baking, and are easy to find in grocery stores or online.
Storage/Freezing
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
If you want to keep these, longer, they can go in the freezer – just store them in a ziploc freezer bag. They should keep for about three months.
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Recipe
Light and Fluffy Gluten Free Pumpkin Muffins
Ingredients
- 2 cups gluten free flour blend
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ cup organic canola oil or melted vegan buttery spread
- ¾ cup organic cane sugar
- ¼ cup light brown sugar packed
- 2 eggs
- ⅔ cup pumpkin puree
- ½ teaspoon vanilla extract
- 2 teaspoons cinnamon sugar for dusting on top
Instructions
- Heat oven to 325 degrees F. Line a muffin pan with parchment paper liners.
- In a large mixing bowl, mix together the canola oil and sugars. Add eggs, pumpkin and vanilla extract, mixing on medium speed until combined.
- Add the gluten free flour blend, spices, baking soda, and salt. Mix on low speed until combined.
- Pour batter into muffin cups and bake at 325 degrees F for about 25 minutes or until toothpick inserted in center of muffin comes out clean. Allow the muffins to cool in the pan.
- When serving warm, slice open and top with dairy free butter if desired.
Notes
Nutrition
This post was originally published in September 2010. It has been updated with more tips and new photos.
Monica
Made these for the first time. Will definitely make again. I have been gluten free for almost 2 years and missed baking. These muffins give me hope. The best news is my husband likes them. Bonus!!
Jan Vernor-Howard
I made these yesterday and they are so good. Much better than the recipe I was using! Thanks!
Amy Haynes
These pumpkins muffins are the best gluten free muffins I’ve ever had. I was short about 1/3 cup of flour so I subbed that with coconut flour. They turned out light, fluffy, and just simply delicious!
Kelly Roenicke
I’m so happy you enjoyed them! Thanks for letting me know!
Will
Wowww! amazing
Emily Stimpson
These tender muffins are so simple to make, and full of wonderful autumn flavor!
JoAnn Oswald
I made a few adjustments by using applesauce for the oil. Cut the sugar down to half a cup of monk fruit and used 3 T of coconut sugar for the brown sugar. Then I added 1/4 cup of chopped walnuts, 1/4 cup chopped dried cranberries and 1/4 cup white chocolate chips for my add ins.
Needless to say – These were fabulous.
Laura Kate
maybe use less nutmeg it takes over HE HE
M
Very easy recipe. Tastes great and exactly what the recipe says light and fluffy. Perfect texture. (I used Namaste gluten-free flour and worked well) Thank you.
Kelly Roenicke
I’m glad you liked them! Thanks for letting me know!
Roses
That’s amazing! your recipe is so easy to make and very delicous. I love it. Thanks you!
Adam Chesin
Great recipe. Simple and effective and tastes good. I used coconut oil instead of canola since I prefer the taste, and pumpkin-pie spice instead of separate spices. I was surprised that the cooking time was right, I had my doubts about 25 min at only 325.
Taffy
So happy with this recipe! I made them for my daughter’s bridal shower as mini loaves and the were a huge hit. I used Bob’s are Mill 1:1 baking flour. After trying it the first time, I tweaked it a little by replacing all 3 spices with 2 teaspoons of pumpkin pie spice, replacing the light brown sugar with dark brown sugar, and doubling the vanilla. This is the best pumpkin muffin recipe I have found!
mya
can you add vegan choc chips ?
Annie
Could you use butter in this recipe instead of canola oil? Thanks, excited to try!!
Judy Hall
I used Bob’s Red Mill 1to1 Baking Flour. This is the best gluten and dairy free muffin recipe I’ve tried so far. I don’t think anyone would guess that it’s gluten free. Yum!
Laura
Delish receipe. Moist and tasty. I did increase the seasonings amts and also added pumpkin pie spice.
Noreen Fitzgerald
My almost 5 year old Granddaughter and I made these today. These muffins are more than great. Needed to leave a note right before I have my second muffin. Thank you for the recipe, it’s a keeper.
Kelly Roenicke
I’m so happy you liked them! Thanks for letting me know!
Darryl
Simply fantastic!
Anita
For a double batch I used, 3/4 cup coconut oil, 1 cup of white sugar. The rest of the ingredients, I doubled what the recipe specified. These were quite good, with just a hint of sweetness.
Kelly
So glad they worked for you! Thanks for sharing your changes!
Treats and Eats
Made these last night for teachers. I like using the Namaste as it is nut free and others are mostly manufactured in a facility with. Also it is economical as I buy it from Costco. I substituted oil for grapeseed oil. Added a bit more cinnamon as I love the taste with pumpkin. These were so moist. Everyone loved them…only bad part was there were none to take home. Thanks for sharing and taking the guess work out.
Krista Bradley
Thank you SO MUCH. Made these and loved them. Just recently found out I was allergic to gluten, but have always been allergic to nuts, apples, shellfish, and tomatoes so finding recipes to make is even harder now with cutting out wheat. This is now my go to for breakfast/dessert!
P.S.Any idea how many calories/fat might be in each muffin?
Kelly
I am so glad that you loved them! Thanks for letting me know! No idea about the calorie count, sorry!
Campfire Chic
YUM. Bookmarking this for sure!
sarah
oh, yum!! pumpkin muffins are a great idea! i will have to try this!
Clare B
I love everything pumpkin and really enjoyed making pumpkin pie when I was living in the US – think I would also like these muffins. Unfortunately you can’t find canned pumpkin here and I don’t know how to cook it to get rid of all the string.