If you love fall flavors but want something light, fluffy, and totally gluten-free, these Gluten-Free Pumpkin Muffins are a must-try! They’re packed with cozy spices, naturally sweetened, and have that perfect balance of moist and tender. Whether you need a quick breakfast, a grab-and-go snack, or a healthier treat, these muffins deliver all the pumpkin spice goodness—without the gluten.
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The best part? They’re so easy to make, no fancy ingredients required. Trust me, once you taste these, you won’t even miss regular muffins!
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a cozy morning treat, meal-prepping for the week, or impressing guests with a wholesome homemade delight, these muffins fit every occasion. Here’s why they’re a favorite:
Versatile
Perfect for breakfast, a snack, or even dessert! Enjoy them with a warm cup of coffee in the morning or as a midday pick-me-up.
Budget-Friendly
Uses simple, pantry-friendly ingredients. No need for fancy gluten-free flours—you probably have most of these on hand already!
Quick and Easy
No complicated steps here! Just mix, pour, and bake for a hassle-free treat.
Customizable
Want to add nuts, chocolate chips, or raisins? Go for it! These muffins are a great base for your favorite mix-ins.
Naturally Gluten-Free
No gluten? No problem! These muffins are made with naturally gluten-free ingredients while staying moist and flavorful.
Ingredients
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Pumpkin Puree: The star ingredient that adds moisture and natural sweetness.
Gluten-Free Flour Blend: Ensures a light, fluffy texture while keeping the muffins completely gluten-free.
Eggs: Help bind the ingredients together and give the muffins structure.
Maple Syrup or Honey: Natural sweeteners that enhance the pumpkin flavor without overpowering it.
Coconut Oil or Butter: Adds richness and moisture to keep the muffins tender.
Baking Powder & Baking Soda: The key to achieving that perfect rise.
Pumpkin Pie Spice: A warm, aromatic blend of cinnamon, nutmeg, ginger, and cloves.
Vanilla Extract: Enhances the overall flavor with a sweet, comforting note.
Salt: A pinch balances all the flavors beautifully.
Instructions
Let’s dive into the steps to create these fluffy, spiced muffins:
Preheat Your Oven: Set your oven to 350°F (175°C) and line a muffin tin with liners.
Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until smooth.
Combine the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.
Mix Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix!
Fill the Muffin Cups: Divide the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or store for later!
How to Serve Gluten-Free Pumpkin Muffins
- With Coffee or Tea: Perfect for a cozy morning pairing.
- With a Spread: Try almond butter, cream cheese, or a drizzle of honey.
- As a Dessert: Warm it up and serve with a scoop of vanilla ice cream!
Additional Tips
- Make It Vegan: Swap eggs for flax eggs and use a dairy-free butter alternative.
- Boost the Protein: Add a scoop of protein powder to the dry ingredients.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: These muffins freeze beautifully! Wrap individually and freeze for up to 3 months.
FAQ
Q1: Can I make these muffins vegan?
A1: Yes! Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use maple syrup instead of honey.
Q2: Can I use almond or coconut flour instead of gluten-free flour?
A2: Not directly—almond and coconut flour absorb liquid differently. Try a 1:1 gluten-free flour blend for best results.
Q3: Can I add protein powder?
A3: Yes! Add ¼ cup of protein powder and slightly increase the liquid if needed.
Q4: How do I make these muffins extra moist?
A4: Make sure to use pure pumpkin purée (not pumpkin pie filling) and don’t overbake them.
Q5: Can I use fresh pumpkin instead of canned?
A5: Yes! Just roast and purée fresh pumpkin, then drain any excess liquid to match the thickness of canned purée.
Q6: What’s the best way to reheat these muffins?
A6: Microwave for 15-20 seconds or warm in a low oven for a few minutes.
Q7: Can I make mini muffins instead?
A7: Yes! Bake at the same temperature for 10-12 minutes until a toothpick comes out clean.
Q8: Can I make these muffins nut-free?
A8: Yes! Just skip any nuts and make sure your gluten-free flour blend is nut-free.
Q9: Can I reduce the sweetness?
A9: Yes! Cut back on the honey or maple syrup slightly, but keep in mind it also affects moisture.
Q10: Can I use a different oil?
A10: Absolutely! Avocado oil or melted butter works well in place of coconut oil.
Conclusion
These gluten-free pumpkin muffins are everything you love about fall—warm, spiced, and perfectly sweet. Whether you’re following a gluten-free diet or just love a good pumpkin treat, this recipe is a must-try. Bake a batch today and savor the cozy flavors!
Print
Gluten-Free Pumpkin Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Gluten-Free Pumpkin Muffins are the perfect healthy fall treat! Made with a whole can of pumpkin, lightly sweetened with coconut sugar, and packed with 7g of protein per muffin, they’re moist, flavorful, and easy to make. Whether you enjoy them as a snack or breakfast, these muffins are a delicious and festive way to stay on track with your health goals.
Ingredients
Dry Ingredients:
- 1 1/4 cup gluten-free 1-to-1 flour (156g)
- 1/2 cup unflavored collagen peptides (49g)
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients:
- 1 (15oz) can pumpkin puree
- 2 large eggs
- 1/2 cup coconut sugar (81g)
- 1/4 cup avocado oil or melted refined coconut oil
- 1 tsp vanilla extract
Mix-Ins:
- 1 cup paleo chocolate chips (182g)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, whisk together all dry ingredients.
- In another large bowl, whisk the wet ingredients until smooth.
- Add the dry ingredients to the wet ingredients, stirring gently with a spatula until some flour is still visible.
- Fold in the chocolate chips and mix until just combined. Avoid over-mixing.
- Let the batter rest for 15 minutes to ensure the best texture.
- Divide batter evenly among 12 muffin cavities. Top with extra chocolate chips if desired.
- Bake for 22-25 minutes, until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
- These muffins are best stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Swap chocolate chips for chopped nuts or dried fruit for variety.
- Use a flax egg substitute to make these muffins egg-free.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 8g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22 g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg