Easy Gluten Free Pumpkin Muffins

Bakery style Gluten Free Pumpkin Muffins are full of real pumpkin, perfectly tender, warmly spiced, and made in one bowl!

These bakery style Gluten Free Pumpkin muffins have perfectly domed tops, fluffy centers, and and pleasantly crisp edges. They have big pumpkin flavor and are scented with warming spices.

Made in one bowl with everyday ingredients, these muffins will become a Fall staple!

Reasons to love this recipe!

• An easy one bowl muffin recipe!
• These muffins are ready FAST (30 minutes!), so you can enjoy them sooner!
• This recipe is gluten free, vegetarian, and naturally sweetened.

Ingredients and Substitutions:

• Pumpkin puree – double check that it’s not pumpkin pie filling! You can use homemade puree, but you want it to be the same consistancy as canned. If your puree seems more wet, let it sit in a strainer lined with cheesecloth to remove excess moisture.
• Eggs – I do not recommend replacing the eggs in this recipe, it’s so much better with them!
• Coconut sugar – adds a great caramel-like flavor note, plus its a natural sweetener! You can also use brown sugar or granulated sugar.
• Maple syrup – adds a great maple note. You can substitute another liquid sweetener like agave or honey, but note that it will slightly alter the flavor of the recipe.
• Avocado oil – or another neutral flavored oil like grapeseed or melted coconut oil.
• Vanilla extract – use pure vanilla extract for the best flavor.
• Ground cinnamon, nutmeg, and ginger – they bring out the pumpkin flavor adding an inviting warm spice.
• Baking powder and baking soda – help our muffins rise while baking.
• Almond flour – creates a tender crumb and adds richness thanks to the oils that naturally occur in almonds.
• Bob’s Red Mill 1 to 1 Baking Flour – gluten free flours can vary from brand to brand. I recommend sticking with Bob’s for best results.

How to make gluten free pumpkin muffins:

Whisk wet ingredients: In a large bowl, stir together the pumpkin puree, eggs, coconut sugar, maple syrup avocado oil, and vanilla extract until well mixed.

Add in the spices and leaveners: Add in the cinnamon, nutmeg, ginger, baking powder, baking soda and a pinch of salt. Whisk vigorously until the mixture is smooth without any clumps.

Stir in flours: Stir in the almond flour and gluten free flour, mixing thoroughly until the batter is completely mixed and there are no bits of flour in the bottom of the bowl.

Bake: Line a 12-count muffin tin with paper liners. Use a ⅓ cup ice cream scoop to evenly divide the batter among the muffin cups. Bake until the tops are puffed and bounce back when pressed in the center. Let cool slightly before serving.

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Storage:

Store the muffins in a zip top bag or lidded container in the fridge for up to 3 days. Gluten free muffins are more moist than traditional muffins, so storing them in the fridge, rather than on the counter, will keep them fresh for longer.

For longer storage, individually wrap each muffin, then place in a zip top freezer bag or lidded container for up to 3 months. Thaw muffins at room temperature. Once thawed, reheat in the microwave for 30 seconds if desired.

More gluten free pumpkin recipes to make ASAP!

• Gluten Free Pumpkin Bread
• Gluten Free Pumpkin Pancakes
• One Pot Pumpkin Curry
• Chewy Gluten Free Pumpkin Blondies
• Pumpkin Caramel Chocolate Cups

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