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Easy Gluten Free Pumpkin Muffins Recipe

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3.8 from 54 reviews

These easy gluten free pumpkin muffins are moist, tender, and packed with warm autumn spices. Perfect for a quick breakfast or snack, they use simple ingredients like pumpkin puree, gluten free flour, and a touch of sweetness. The recipe yields 12 muffins with a delightful slightly crisp top when sprinkled with turbinado sugar.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1-1/2 cups gluten free baking flour blend with binder
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Wet Ingredients

  • 1 cup pumpkin puree (not pumpkin pie filling, Libby’s recommended)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup vegetable or canola oil
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract

Topping (Optional)

  • Turbinado sugar (for sprinkling on top)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set it aside while you prepare the batter.
  2. Combine dry ingredients: In a medium mixing bowl, whisk together the gluten free baking flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon until evenly combined. Set this mixture aside.
  3. Combine wet ingredients: In a large mixing bowl, whisk the pumpkin puree, granulated sugar, eggs, vegetable or canola oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and uniform.
  4. Mix wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, whisking until just combined and smooth, making sure not to overmix.
  5. Fill muffin cups: Using a 1/4 cup measure, scoop the batter into the prepared muffin tin cups, filling each about three-quarters full. If desired, sprinkle about 1/2 teaspoon of turbinado sugar on top of each muffin for a lightly crunchy topping.
  6. Bake: Bake the muffins in the preheated oven for 19-21 minutes. Rotate the muffin pan 180 degrees halfway through baking for even cooking. Test doneness by inserting a toothpick into the center of a muffin; if it comes out clean, the muffins are done.
  7. Cool muffins: Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container after cooling.
  8. Storage tips: Note that these gluten free muffins tend to become softer and more tender after day 2 as they come out of the paper liners.

Notes

  • Use a gluten free baking flour blend that includes a binder like xanthan gum for best texture.
  • Do not use pumpkin pie filling; use pure pumpkin puree like Libby’s for authentic flavor and consistency.
  • Turbinado sugar topping is optional but adds a pleasant crunch and sweetness on top.
  • If you prefer a less sweet muffin, reduce the granulated sugar slightly.
  • These muffins store best in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/easy-gluten-free-pumpkin-muffins-recipe/