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Home » Breakfast » Light and Fluffy Gluten Free Pumpkin Muffins.

Light and Fluffy Gluten Free Pumpkin Muffins.

Oct 9, 2018 by Kelly Roenicke · 49 Comments

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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!

easy gluten free pumpkin muffins

Does anything say autumn like pumpkin muffins? Do you walk by bakeries and stores and long for all the pumpkin spice goodies 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.

gluten free pumpkin muffins

Can you make pumpkin muffins with fresh pumpkin?

Yes, this recipe will work if you use fresh baked pumpkin. You can read about how to do that here.

Can you freeze pumpkin muffins?

Yes, these can go in the freezer – just store them in a ziploc freezer bag. They should keep for about two months.

Can these gluten free pumpkin muffins be made with oat flour?

Yes, 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.

How to make gluten free pumpkin muffins:

  1. Mix the wet ingredients together.
  2. Add the dry ingredients and mix well.
  3. Spoon the batter into a muffin pan.
  4. Bake at 325 degrees for about 25 minutes. Let the muffins cool in the pan.

Disclosure: This post contains affiliate links.

easy gluten free pumpkin muffins
4.97 from 26 votes
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Light and Fluffy Gluten Free Pumpkin Muffins

Light and fluffy gluten free pumpkin muffins are delicious for a fall breakfast or dessert.

Course Breakfast
Cuisine Dairy Free, gluten free
Keyword gluten free pumpkin recipes, pumpkin muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 234 kcal
Author Kelly Roenicke

Ingredients

  • 2 cups gluten free flour blend
  • 1 teaspoon baking soda
  • â…› 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
  • â…” cup pumpkin puree
  • ½ teaspoon vanilla extract
  • 2 teaspoons cinnamon sugar for dusting on top
US Customary - Metric

Instructions

  1. Heat oven to 325 degrees. Line a muffin tin with paper liners.
  2. In a large mixing bowl mix together the canola oil and sugars. Add eggs, pumpkin and vanilla extract, mixing on medium speed until combined.
  3. Add the gluten free flour blend, spices, baking soda, and salt. Mix on low speed until combined.

  4. Pour batter into muffin cups and bake for about 25 minutes or until toothpick inserted in center of muffin comes out clean. Allow the muffins to cool in the pan.

  5. When serving warm, slice open and top with dairy free butter if desired.

Recipe Notes

I like to use my gluten free flour mix in this recipe, but many different store bought blends would work, too.

You can store these muffins in the freezer in a freezer bag for up to two months.

If you aren't gluten free, go ahead and make these with regular all-purpose flour.

Nutrition Facts
Light and Fluffy Gluten Free Pumpkin Muffins
Amount per Serving
Calories
234
% Daily Value*
Fat
 
10
g
15
%
Cholesterol
 
27
mg
9
%
Sodium
 
128
mg
6
%
Potassium
 
44
mg
1
%
Carbohydrates
 
33
g
11
%
Fiber
 
2
g
8
%
Sugar
 
18
g
20
%
Protein
 
3
g
6
%
Vitamin A
 
2160
IU
43
%
Vitamin C
 
0.6
mg
1
%
Calcium
 
27
mg
3
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

If you’re looking for an egg free pumpkin muffin recipe, try these allergy friendly chocolate chip pumpkin muffins.

gluten free pumpkin muffin recipe

This post was originally published in September 2010. It has been updated with more tips and new photos.

Craving more pumpkin? Check out these 45 Gluten Free Pumpkin Desserts.

 

Related

« Gluten Free Vegan Molasses Cookies.
Cheesy Quinoa Stuffed Peppers. »

Filed Under: Breakfast, Dairy Free, food, Gluten Free, Nut Free, Recipes Tagged With: Dairy Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Monica

    October 03, 2020 at 4:55 pm

    5 stars
    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!!

    Reply
    • Jan Vernor-Howard

      October 16, 2021 at 2:27 pm

      5 stars
      I made these yesterday and they are so good. Much better than the recipe I was using! Thanks!

      Reply
      • Amy Haynes

        November 22, 2021 at 10:53 pm

        5 stars
        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!

        Reply
        • Kelly Roenicke

          November 23, 2021 at 9:39 pm

          I’m so happy you enjoyed them! Thanks for letting me know!

          Reply
  2. Will

    August 23, 2020 at 9:09 pm

    5 stars
    Wowww! amazing

    Reply
  3. Emily Stimpson

    August 23, 2020 at 9:00 pm

    5 stars
    These tender muffins are so simple to make, and full of wonderful autumn flavor!

    Reply
  4. JoAnn Oswald

    August 05, 2020 at 3:07 pm

    5 stars
    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.

    Reply
    • Laura Kate

      October 30, 2021 at 6:08 pm

      5 stars
      maybe use less nutmeg it takes over HE HE

      Reply
  5. M

    July 30, 2020 at 10:43 am

    5 stars
    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.

    Reply
    • Kelly Roenicke

      August 02, 2020 at 9:30 am

      I’m glad you liked them! Thanks for letting me know!

      Reply
  6. Roses

    May 17, 2020 at 12:37 am

    5 stars
    That’s amazing! your recipe is so easy to make and very delicous. I love it. Thanks you!

    Reply
  7. Adam Chesin

    November 27, 2019 at 11:25 pm

    4 stars
    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.

    Reply
  8. Taffy

    October 21, 2019 at 9:14 pm

    5 stars
    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!

    Reply
  9. mya

    October 04, 2019 at 12:10 pm

    can you add vegan choc chips ?

    Reply
  10. Annie

    September 26, 2019 at 12:31 pm

    Could you use butter in this recipe instead of canola oil? Thanks, excited to try!!

    Reply
  11. Judy Hall

    August 29, 2019 at 12:51 pm

    5 stars
    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!

    Reply
  12. Laura

    December 05, 2018 at 4:10 pm

    Delish receipe. Moist and tasty. I did increase the seasonings amts and also added pumpkin pie spice.

    Reply
  13. Noreen Fitzgerald

    November 28, 2018 at 10:06 pm

    5 stars
    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.

    Reply
    • Kelly Roenicke

      December 15, 2018 at 5:31 pm

      I’m so happy you liked them! Thanks for letting me know!

      Reply
  14. Darryl

    May 25, 2018 at 9:35 am

    5 stars
    Simply fantastic!

    Reply
  15. Anita

    August 24, 2015 at 12:02 am

    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.

    Reply
    • Kelly

      August 25, 2015 at 10:01 am

      So glad they worked for you! Thanks for sharing your changes!

      Reply
  16. Treats and Eats

    April 16, 2015 at 12:38 pm

    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.

    Reply
  17. Krista Bradley

    July 31, 2014 at 6:48 pm

    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?

    Reply
    • Kelly

      August 02, 2014 at 1:15 pm

      I am so glad that you loved them! Thanks for letting me know! No idea about the calorie count, sorry!

      Reply
  18. Campfire Chic

    September 29, 2010 at 8:13 pm

    YUM. Bookmarking this for sure!

    Reply
  19. sarah

    September 29, 2010 at 12:40 pm

    oh, yum!! pumpkin muffins are a great idea! i will have to try this!

    Reply
  20. Clare B

    September 29, 2010 at 9:46 am

    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.

    Reply
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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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