Gluten-Free Pumpkin Muffins Recipe: A Cozy Fall Favorite

As the days get shorter and the air turns crisp, there’s a certain magic in the way autumn settles in—rustling leaves, pumpkin patches, and the unmistakable scent of spices like cinnamon, nutmeg, and cloves. If you're like me, the end of fall is the perfect time to savor the season's flavors one last time before winter arrives. These Gluten-Free Pumpkin Muffins are the ideal way to do just that.

Why You'll Love These Gluten-Free Pumpkin Muffins

• Moist & Flavorful: Thanks to the pumpkin puree, these muffins are incredibly moist and bursting with the rich flavors of cinnamon, nutmeg, and ginger.

• Simple Ingredients: No need to hunt down obscure ingredients—these muffins are made with easy-to-find gluten-free staples and pantry essentials.

• Kid-Friendly: They’re not only gluten-free, but also free from artificial flavors and preservatives, making them a perfect treat for the whole family.

• Perfect for Fall: These muffins are spiced just right with autumn’s signature flavors, making them ideal for fall baking. The warm cinnamon and nutmeg flavors, paired with the slight sweetness of pumpkin, will transport you straight to a pumpkin patch.

Gluten-Free Pumpkin Muffins Ingredients

Before we dive into the recipe, let’s take a quick look at what you'll need:

• Divided Sunset Gluten Free, All-Purpose Flour: This is the base of the recipe. This is my personal recommendation for this recipe, however feel free to use any gluten-free flour mix. Just make sure your flour blend includes xanthan gum, or add a small amount to ensure the muffins have the right texture.

• Pumpkin Puree: The star ingredient! Look for canned pumpkin puree (not pumpkin pie filling) for the best results.

• Baking Essentials: Baking soda, baking powder, salt, and the warm spices of cinnamon, nutmeg, and ginger will create that signature fall flavor.

• Eggs & Oil: These provide moisture and help bind the muffins together. Feel free to substitute with flax eggs if you need a vegan option.

• Sugar: A combination of granulated and brown sugar gives the muffins just the right sweetness and a hint of molasses flavor.

• Milk: Use any type of milk you prefer—dairy or dairy-free, such as almond or oat milk.

How to Make Gluten-Free Pumpkin Muffins

Now, let’s get to the fun part—baking these delicious gluten-free pumpkin muffins!

Step 1: Preheat Your Oven & Prepare Muffin Tin

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. If you don't have liners, grease the muffin tin with butter or oil.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt. This is the base of your muffin batter.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, oil, vanilla extract, and milk. This mixture will be the moist part of your batter, and the pumpkin will give it that perfect, velvety texture.

Step 4: Combine Wet & Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to dense muffins. You want to keep the batter light and airy!

Step 5: Add Optional Mix-ins

At this point, you can fold in any optional ingredients, like chopped walnuts, pecans, or even chocolate chips if you’re feeling indulgent. The nuts add a lovely crunch, and the chocolate chips are always a crowd-pleaser.

Step 6: Scoop & Bake

Scoop the batter into the muffin cups, filling each about 3/4 of the way full. If you’d like, sprinkle a few pumpkin seeds on top for a decorative touch.

Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. You’ll know they’re done when the tops are golden brown and slightly cracked.

Step 7: Cool & Enjoy

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. If you can resist, try them warm with a dollop of butter or a drizzle of honey.

Tips for the Best Gluten-Free Pumpkin Muffins

• Flour Choice: If you’re using a homemade gluten-free flour blend, make sure it’s a good mix of rice flour, tapioca starch, and potato starch. Some pre-blended flours may contain added leaveners like xanthan gum, which can help create a fluffier muffin.

• Room Temperature Ingredients: For the best results, make sure your eggs, milk, and oil are at room temperature before you start. This helps the batter come together more easily and results in a smoother texture.

• Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. To freeze, place muffins in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag.

Why You Should Make These Muffins Right Now

These gluten-free pumpkin muffins are so much more than just a fall treat—they’re a cozy way to enjoy the season's flavors while sticking to your gluten-free diet. The pumpkin adds a natural sweetness and moisture, while the warm spices create a comforting aroma that will make your kitchen feel like the heart of autumn.

So, grab a can of pumpkin puree, preheat your oven, and bake a batch (or two!) of these irresistible gluten-free pumpkin muffins. Whether you’re snacking by the fire or packing them for lunch, they’re sure to be a hit with everyone in your home.