Gluten-Free Pumpkin Muffins Recipe

These easy Gluten-Free Pumpkin Muffins are made with a gluten-free flour blend, pumpkin puree, brown sugar, warm spices like cinnamon and ginger, and a touch of yogurt. The result is a wonderfully tender, moist, and perfectly spiced muffin that tastes just like a slice of classic pumpkin pie. This recipe is perfect for a crisp autumn morning and makes 9 large muffins, ideal for a family breakfast.

Gluten-Free Pumpkin Muffins Ingredients

• 210 grams (1 1/2 cups) gluten-free all-purpose flour
• 1 teaspoon ground cinnamon
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 cup pumpkin puree
• 3/4 cup brown sugar
• 2 large eggs, at room temperature
• 3/4 cup vegetable oil
• 2 tablespoons whole-milk yogurt

How To Make Gluten-Free Pumpkin Muffins

1. Prepare your pan and oven: Preheat the oven to 425°F (220°C). Place 9 muffin liners in the cups of a standard muffin tin.
2. Combine the dry ingredients: In a large bowl, whisk together the gluten-free flour, cinnamon, baking soda, ginger, nutmeg, and salt. Set this bowl aside.
3. Mix the wet ingredients: In another large bowl, whisk together the pumpkin puree and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition until fully incorporated. While still whisking, slowly drizzle the vegetable oil in a steady stream down the side of the bowl until it is all combined.
4. Combine wet and dry mixtures: Add half of the dry ingredient mixture to the wet ingredients and stir until just combined. Add the yogurt and stir it in. Finally, add the remaining dry ingredients and stir until no visible streaks of flour remain. Do not overmix.
5. Fill the muffin liners: Divide the batter evenly among the 9 muffin liners, filling each one about 3/4 full.
6. Bake the muffins: Place the muffins in the oven and bake for 10 minutes at 425°F. Then, reduce the oven temperature to 375°F (190°C) and continue to bake for another 10 to 15 minutes. The muffins are done when they are browned and a toothpick inserted into the center comes out clean.
7. Cool the muffins: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Two-Temperature Baking is Key: Starting the muffins at a high temperature (425°F) creates a burst of steam that helps them rise quickly, creating tall, domed tops. Reducing the heat allows the center to cook through without the outside burning.
• Use Room Temperature Eggs: Room temperature eggs mix more easily and evenly into the batter, creating a lighter and more uniform texture in the final muffins.
• Don’t Overmix the Batter: When combining the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing can develop the proteins in the flour, resulting in tough, dense muffins.
• Weigh Your Flour: For the most accurate and consistent results in gluten-free baking, it is best to weigh your flour (210 grams) with a kitchen scale instead of using measuring cups.

What To Serve With Gluten-Free Pumpkin Muffins

These pumpkin muffins are delicious on their own, especially when still slightly warm from the oven. For an extra treat, serve them with a smear of soft butter, tangy cream cheese, or a drizzle of pure maple syrup. They pair perfectly with a hot cup of coffee, a pumpkin spice latte, or a simple glass of cold milk.

How To Store Gluten-Free Pumpkin Muffins Leftovers

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. Placing a paper towel in the container can help absorb excess moisture.
• Freeze: These muffins freeze beautifully. Once completely cooled, place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Gluten-Free Pumpkin Muffins Nutrition Facts

• Calories: 320 kcal
• Total Fat: 19g
• Saturated Fat: 3g
• Cholesterol: 42mg
• Sodium: 290mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 3g

Frequently Asked Questions

• Can I make these muffins dairy-free? Yes, you can easily make this recipe dairy-free by substituting the whole-milk yogurt with your favorite dairy-free yogurt, such as one made from coconut, soy, or almonds.
• What kind of gluten-free flour should I use? A good quality “cup-for-cup” or “1-to-1” gluten-free all-purpose flour blend is recommended for this recipe. These blends typically already contain xanthan gum, which is important for structure.
• Can I add nuts or chocolate chips? Absolutely! About 3/4 cup of chopped pecans, walnuts, or chocolate chips would be a fantastic addition. Gently fold them into the batter at the very end of mixing.
• Can I use a different type of oil? Yes, you can substitute the vegetable oil with another neutral-flavored oil like canola or grapeseed oil. Melted and cooled coconut oil would also work well.

Try More Recipes:

• Low Carb Praline Pumpkin Pie Recipe
• Pumpkin Rum Pie Recipe
• Pumpkin Flan Recipe