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I had Gluten Free Pumpkin Muffins ready and waiting for my kids to unwrap and devour as an after-school snack the other day and I’m not exaggerating when I tell you my middle child slammed two in under 60 seconds, then asked for two more.
I mean, relatable, but also a testament to how delicious these exceptionally soft, fluffy, and flavorful pumpkins muffins are.
No notes, 10/10, chef’s kiss – your search for the perfect GF Pumpkin Muffin ends here!
Why You’ll Love this Recipe
- Dairy free. Rejoice, my GF + DF friends, because this recipe is free from both gluten AND dairy.
- Lower in fat. Thanks to both pumpkin puree and unsweetened applesauce in the batter – which add moisture, not fat – the recipe calls for just 1/4 cup oil TOTAL.
- Easy. The muffin batter comes together using everyday gluten free baking ingredients in less than 10 minutes.
- SOFT. I cannot emphasize enough how soft and moist these muffins are. We’re channeling those traditional boxed cake mixes that say something along the lines of “moist supreme” on the front. You’d never guess they’re gluten free!
- Makes a dozen. Idk if you can relate, but it’s nice to not have to spread the batter amongst 2 muffin pans. This recipe makes exactly 1 dozen.
Main Ingredients Needed
Raid the fridge and pantry for…
- Pumpkin puree: all pumpkin purees are not created equal (ask me how I know). I find Libby’s consistently has a super smooth, non-gritty texture. Be sure to buy 100% pumpkin puree vs pumpkin pie filling which comes pre-sweetened and spiced.
- Granulated sugar: provides just the right amount of sweetness.
- Gluten free baking flour blend: I typically reach for Bob’s Red Mill Gluten Free 1 to 1 Baking Flour for muffins, quick breads, and cupcakes, though any blend you typically enjoy and includes a binder such as xanthan gum should work.
- Spices: both pumpkin pie spice and cinnamon pack each bite with craveable fall flavor.
- Eggs: provide structure and moisture.
- Vegetable oil: a mere 1/4 cup adds a ton of moisture to the recipe.
- Unsweetened applesauce: adds flavor, moisture, and allows us to keep the amount of fat in the recipe low.
- Vanilla extract: because of course.
Pin this now to find it later
Top Tips for Perfect Gluten Free Muffins
- Wait a day. As with most gluten free baked goods, but especially muffins and cupcakes, these pumpkin muffins are best enjoyed the day AFTER baking. They’ll peel right out of their liners and get softer and more flavorful as they sit.
- Top with sugar. For an impressive, bakery-style finish like you see in these photos, sprinkle the tops of the muffin batter with turbinado sugar prior to baking. This is completely optional, but adds a festive sparkle to the baked muffins. See below for the brand I use.
- Muffin tin matters. This is kind of a general muffin and cupcake-baking tip – the quality of your muffin tin matters. A thicker, higher-quality muffin tin will result in taller baked muffins compared to a thin, lower-quality tin.
Alrighty, let’s bake!
Try Super-Soft Gluten Free Banana Bread
How to Make Gluten Free Pumpkin Muffins
Step 1: Combine the dry ingredients.
Start by combining the gluten free baking flour blend, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon to a medium-size mixing bowl then whisk to combine.
Step 2: Combine the wet ingredients.
To a larger mixing bowl, add granulated sugar, eggs, pumpkin puree, unsweetened applesauce, and vanilla extract then whisk until smooth.
Add the dry ingredients to the wet ingredients all at once then whisk until smooth and combined.
Use leftover pumpkin puree in these recipes:
Step 3: Bake the muffins.
Line a 12 cup muffin tin with paper liners then scoop 1/4 cup worth of batter into each cup and sprinkle with a pinch of turbinado sugar. Again, this is optional, but adds a beautiful finishing touch!
You can find tubinado sugar by the regular granulated sugar at the grocery store.
Bake the muffins at 350 degrees for 19-21 minutes, or until a toothpick inserted into the center comes out clean. Cool the muffins in the baking tin for 10 minutes before removing to a cooling rack to cool completely.
How to Store
I know it’s hard to wait but truly these muffins are at their best starting at least 12 hours after baking. They’ll come cleanly out of their paper liners and intensify in softness and flavor. In terms of storing:
- Counter: place the completely cooled muffins inside an airtight container then store on the counter for up to 5 days. You can extend their life by a couple days by storing the muffins in the refrigerator instead.
- Freezer: place the completely cooled muffins inside a gallon-size Ziplock freezer bag then freeze flat for up to 3 months. Thaw in the refrigerator.
I hope you love these perfect gluten free pumpkin muffins, and find an excuse to whip them up often over these gorgeous yet fleeting fall months. Enjoy!
More Gluten Free Baked Goodies
- Gluten Free Pumpkin Bread
- Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting
- Gluten Free Strawberry Muffins
- Gluten Free Zucchini Bread
- Gluten Free Apple Cinnamon Muffins
- Gluten Free Cinnamon Rolls
- Gluten Free Banana Bread
Easy Gluten Free Pumpkin Muffins
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Equipment
Ingredients
- 1-1/2 cups gluten free baking flour blend WITH binder see notes
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup pumpkin puree not pumpkin pie filling, Libby’s recommended
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil or canola oil
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- turbinado sugar for topping, optional
Instructions
-
Preheat the oven to 350 degrees then line a 12 cup muffin tin with paper liners and set aside.
-
To a medium-size mixing bowl, add the gluten free flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon then whisk to combine and set aside.
-
To a large mixing bowl, add the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract then whisk until smooth. Add the dry ingredients to the wet ingredients then whisk until smooth.
-
Scoop 1/4 cup batter into each lined muffin cup then sprinkle the tops with a pinch (~1/2 teaspoon) turbinado sugar, if using. Bake for 19-21 minutes, or until a toothpick inserted into the center of the muffins comes out clean, rotating the pan 180 degrees halfway through.
-
Let the muffins cool inside the tin for 10 minutes then transfer them to a cooling rack to cool completely. Once cool, transfer to a storage container with a lid. Note: as with most gluten free muffins or cupcakes, these Pumpkin Muffins come out of the paper liners, and become more soft and tender, starting on day 2.
Notes
- I tested this recipe using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Your results may vary if using a different GF flour blend.
Nutrition
Photos by Ashley McLaughlin