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 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.
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:
- Mix the wet ingredients together.
- Add the dry ingredients and mix well.
- Spoon the batter into a muffin pan.
- Bake at 325 degrees for about 25 minutes. Let the muffins cool in the pan.
Disclosure: This post contains affiliate links.
Recipe
Light and Fluffy Gluten Free Pumpkin Muffins
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
Instructions
- Heat oven to 325 degrees. Line a muffin tin with 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 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
If you’re looking for an egg free pumpkin muffin recipe, try these allergy friendly chocolate chip pumpkin muffins.
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.
Peggy Miller
Really amazing! Not only was this pumpkin muffin simply great but it is easily adapted to a berry or banana muffin. The trick is to add 1 tsp baking powder and very minimal mixing! Keep the flavouring liquid to 2/3 cup. Whether it be banana / date or whatever. Thank you from my daughter/ grandson with gluten allergens
Kelly Roenicke
I’m so happy that you liked these! Thanks for letting me know!
Al_G7
We enjoyed these pumpkin muffins so much! Thanks for the recipe
Kelly Roenicke
Glad you enjoyed them! Thanks for letting me know!
Angela B
Greetings from Colombia. Thanks Kelly. Great Recipe!!
Kelly Roenicke
So happy you liked these! :)
Heidy Zumbrunn Aviles
Wow. These are amazing muffins! I think I may make them and use them in a Christmas trifle. I am still trying to figure out how to do that df but this is a great start.
Kelly Roenicke
So glad you enjoyed them! Thanks for letting me know!
Jenny
They turned out wonderfully! Most gluten free recipes dont rise well but these were great. Thsnk you so much.
Jess
There turned out FLAWLESSLY. I have family with celiac and am always on the hunt to find good recipes so they don’t feel left out and can enjoy great food. These muffins are honestly so light and fluffy just like the name and have amazing light flavour. I will be keeping this recipe and maybe adding some chocolate next time. I used Bob’s all purpose GF flour and regular granulated sugar and they were great.
Kelly Roenicke
I’m so happy these were successful for you! Thank you for letting me know!
Jolene
Turned out wonderfully!
Kelly Roenicke
I’m so glad you enjoyed them!
Deanna
I added some butterscotch chips. These are not too sweet. Lovely light texture.
Jerlee Bond
Made these tonight–easy and delicious, this recipe is a keeper!
My modifications: out of ground ginger, so used 1/4 t pumpkin pie spice and to reduce the total sugar used 1/4 c Swerve and 1/2 c regular sugar.
Neva
To tell you how amazing these are, I just made some and wanted to come back and leave a review because this has become a favorite of mine and I didn’t think I’d reviewed after initially finding the recipe. Turns out I actually did review them when I first made them last fall. Well, I’m here already, and they’re really that good, so I’m leaving another five stars.
Works great with great value AP GF flour, or Bob’s 1-1 baking flour. Also they look fancy if you sprinkle them with a coarser cane sugar.
Kelly Roenicke
I’m so glad that you like these! Thank you for letting me know!
Neva
Just made a batch of these and they are awesome!! I made a dozen mini muffins and about 7-8 regular size with the remaining batter. Also, I was just using the guest value all purpose GF flour, not a fancy brand.
They are quite fluffy which is something you can’t say for a lot of GF recipes. A great replacement for my favorite pumpkin muffin recipe from before we cut out gluten.
Linda Cardoso
These muffins were absolutely yummy! I usually make a few loaves of pumpkin bread every year and have a favorite recipe for Maine Pumpkin bread but my son was recently diagnosed with Crohns Disease and I now have him on a gluten free and dairy free diet. So I gave these muffins a try this morning and they were a great hit! I’m going to use this recipe on a loaf pan and top with pumpkin seeds and gluten free granola. I’m so grateful for your recipes. I feel like I can make delicious food again in lieu of the dietary situation at home. You mac and cheese is also a great hit and I’m now making it on a weekly basis. Thank you so much. You are doing great things.
Kelly Roenicke
I’m so glad you liked these! Thank you for your nice note, you made my day! :)
Marylyn
These muffins are, as you say, light and fluffy—delicious. I made several high altitude adjustments (reducing sugars and baking soda, increasing pumpkin to 1 cup for more liquid, etc.) Re: your gluten free flour mix, how do you make it? The link in the ingredients took me to Amazon.