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Two stacked Gluten Free Pumpkin Muffins with cinnamon and ginger.

Gluten Free Pumpkin Muffins

  • Author: Laurel
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Sweet Things
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


Gluten Free Pumpkin Muffins are packed with pure pumpkin flavor and warming pumpkin spice. They are sweet and soft and finished with a crunchy crumb topping!


Units Scale

For the crumble topping:

  • 2 tablespoons sugar
  • 1/4 cup gluten free flour
  • 1/2 teaspoon pumpkin spice
  • 2 tablespoons solid coconut oil


  1. Preheat the oven to 350 degrees. Prep a muffin pan with nonstick oil spray or muffin liners.
  2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut sugar and coconut oil.
  3. Stir in the almond flour, gluten free flour, pumpkin pie spice, baking powder, and baking soda until well combined.
  4. Spoon the batter into the prepared pan and set aside.
  5. In another medium bowl, whisk together the remaining flour, sugar, and pumpkin spice. Add in the coconut oil and use your fingers to pinch it into the flour until it is well combined and crumbly. Sprinkle the crumble over the tops of the muffins.
  6. Use a spatula to smooth out the top into an even layer. Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5-10 minutes, then remove them from the pan and let cool completely on a wire rack before serving.


Use flax eggs to make it vegan. Each flax egg is 1 tablespoon flaxseed meal mixed with 3 tablespoons water. Set it aside for 10 minutes to thicken before using.

You can swap the coconut sugar for brown sugar or cane sugar.

Vegan butter or regular butter both work in place of the coconut oil.


  • Serving Size: 1 muffin
  • Calories: 168
  • Sugar: 16g
  • Sodium: 138mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 31mg

Keywords: pumpkin pie spice, crumble, maple syrup, coconut sugar, coconut oil, eggs, Fall