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These gluten free pumpkin muffins are the perfect fall breakfast but you can enjoy them any time of the year! Tender muffins full of pumpkin and spice!
Recipe and Photos Updated August 2019
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Pumpkin, pumpkin, pumpkin. I’m obsessed. I’ve already made two loaves of Pumpkin Chocolate Chip Bread, Healthy Pumpkin Smoothies, and several batches of these gluten free pumpkin muffins. Erin from Texanerin Baking made these mouth-watering Paleo Pumpkin Muffins that I also need to try!
I used to have this rule where I wouldn’t eat or make anything pumpkin before October 1st. Weird, I know. But I just felt it was unfair to all the apples out there. Even weirder, I know.
That rule flew out the window when I had a Pumpkin Spice Latte as soon as I could. Oops. Since then, I’ve been all about the pumpkin. I’ve given the apples some love too. I did make a big batch of slow cooker apple butter and slow cooker cinnamon applesauce. So there.
Not only did I break my ridiculous no-pumpkin rule, I broke it big-time. I’ve pretty much had pumpkin in some way, shape, or form every day since that PSL. I’m not sure why I even had that rule to begin with. I love pumpkin (clearly) so why not have it? Just not before September this time 😉
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These gluten free pumpkin muffins were worth breaking the rules for. I mean, come on! That color! The flavor! All the pumpkin spice! They’re the epitome of pumpkin flavor in one delicious muffin.
If you’re not a fan of raisins, you could always do chocolate chips instead. Or even chocolate-covered raisins. Hey now…
You can even do what I did for the updated photos and completely leave the raisins out so your picky youngest child would eat them 🙄
I love baking with pumpkin because it really makes your baked goods super moist without having to add a ton of liquid. And if you didn’t know this already, pumpkin purée is readily available year-round.
So if you want to bust out the pumpkin muffins in April, you can (I have🙋🏻♀️). I really am such a rebel these days.
Year-round pumpkin temptation…the struggle is real, my friends. The struggle is real.
How to Make Gluten Free Pumpkin Muffins
Step 1. Preheat the oven and line a muffin tin with 12 paper liners or spray with non-stick spray.
Step 2. Whisk together the dry ingredients in a large bowl and whisk together the wet ingredients in a separate bowl.
Step 3. Stir together the wet and dry ingredients until combined and then transfer the batter to the prepared muffin tin, dividing the batter evenly between the 12 cups.
Step4. Bake the muffins at 400 degrees for 16-18 minutes or until done.
Other Gluten Free Pumpkin Recipes to Try:
- Classic Gluten Free Pumpkin Bread – this recipe uses a whole can of pumpkin purée, no leftovers 🙌🏼
- Gluten Free Pumpkin Banana Bread – this recipe goes viral every year!
- Chocolate Pumpkin Cake with Chocolate Cream Cheese Frosting
- Gluten Free Pumpkin Cookies – soft cookies with cream cheese icing
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting (gluten free of course!)
- Gluten Free Pumpkin Chocolate Chip Muffins
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4.58 from 73 ratings
These gluten free pumpkin muffins are the perfect fall breakfast but you can enjoy them any time of the year! Tender muffins full of pumpkin and spice!
Prep Time: 15 minutes minutes
Cook Time: 16 minutes minutes
Total Time: 31 minutes minutes
Servings: 1 Dozen
By: Sharon Lachendro
Print Rate Pin
Ingredients
- 1 3/4 cups Gluten Free Flour blend see notes
- 3/4 teaspoon xanthan gum omit if the flour blend you use contains it
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1 cup raisins optional
- 1 cup light brown sugar lightly packed
- 2 large eggs room temperature
- 1/4 cup avocado oil or canola oil
- 1 cup pumpkin purée
- 1/4 cup milk regular or coconut milk beverage, room temperature
- 1 teaspoon pure vanilla extract
Instructions
Preheat oven to 400°F and spray a 12 cup muffin tin with non-stick spray (or line it with paper liners).
In a large bowl, whisk together the flour, xanthan gum, salt, baking soda, allspice, and cinnamon. Stir in the raisins to coat with the flour (if adding).
In a medium bowl, whisk together the brown sugar, eggs, oil, pumpkin puree, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop the batter into the 12 muffin cups, distributing it evenly.
Bake for 16-18 minutes or until a toothpick comes out clean. Cool on a wire rack and store leftover muffins in an airtight container up to 3 days.
Notes
- I use my Nightshade-Free Gluten Free Flour Mix in this recipe.
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Nutrition Information
Serving: 1g | Calories: 227kcal | Carbohydrates: 42g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 215mg | Fiber: 2g | Sugar: 23g
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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