• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
  • 30 Minute Meals
  • Gluten Free
  • Vegan

Darn Good Veggies logo

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • 30 Minute Meals
  • Vegan
  • Gluten Free
  • Subscribe
×

Home » Meal Type » Sweet Things

Published: Sep 28, 2021 · by Laurel Perry · About 3 minutes to read this article. · This post may contain affiliate links

Easy Gluten Free Pumpkin Muffins

  • Facebook
Jump to Recipe·Print Recipe

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

Honey dripping off of a gluten free pumpkin muffin.

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.
Gluten free pumpkin muffins on a grey background with a pink towel.

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.

  • Batter in a large glass mixing bowl.
  • Batter in a muffin tin.

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.

A bite out of a gluten free pumpkin muffin with honey and cinnamon.

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
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bite out of a gluten free pumpkin muffin with honey and cinnamon.

Gluten Free Pumpkin Muffins

  • Author: Laurel Perry
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Sweet Things
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

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


Ingredients

Units Scale
  • ½ cup pumpkin puree
  • 2 eggs, at room temperature
  • ¾ cup coconut sugar
  • ½ cup maple syrup
  • ½ cup avocado oil
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ¼ cups blanched almond flour
  • 1 ¼ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour

Instructions

Preheat the oven to 350 degrees. Prep a 12-count muffin tin with paper liners.

In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, maple syrup, avocado oil, and vanilla extract.

Whisk in the cinnamon, nutmeg, ginger, baking powder and baking soda until evenly distributed with no lumps.

Stir in the almond flour and gluten free flour. Using a scant ⅓ cup or ice cream scoop, spoon the batter into the muffin tin.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Enjoy!


Notes

Pumpkin puree: double check that it’s not pumpkin pie filling! You can use homemade puree, but you want it to be the same consistency as canned. If your puree seems more wet, let it sit in a strainer lined with cheesecloth to remove excess moisture.

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.


Nutrition

  • Serving Size: 1 muffin
  • Calories: 213
  • Sugar: 20g
  • Sodium: 128mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 27mg

Keywords: pumpkin puree, coconut sugar, maple syrup, cinnamon, ginger, nutmeg, eggs, almond flour, healthy, Fall, easy

« Vegan Pumpkin Pie
Pumpkin and Sweet Potato Soup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I'm Laurel

Eating your veggies doesn’t have to mean bland steamed cauliflower and boring salads! My mission is to help people eat their nine servings of fruit & vegetables a day and LOVE it! About me →

Trying to Eat Healtier?

Subscribe and get our top tips for cooking veggies that you will CRAVE!

No spam. Ever.

Footer

↑ back to top

DARN GOOD VEGGIES

  • About
  • Privacy Policy
  • Contact
  • Media Kit

CONNECT

  • Newsletter
  • Instagram
  • Pinterest
  • Youtube

FOOD & RECIPES

  • 30 Minute Meals
  • 10 Ingredients or Less
  • Gluten Free
  • Vegan
  • Plant Basics

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Darn Good Veggies

Copyright © 2023 · Cookd Pro Theme On Genesis Framework · WordPress · Log in