These delicious gluten-free pumpkin muffins are the ultimate fall treat, featuring warm spices like cinnamon and pumpkin pie spice. Made with gluten-free flour, these muffins are soft, fluffy, and naturally sweetened with brown sugar and pumpkin puree. Topped with a sweet cinnamon-sugar mixture, they offer the perfect balance of flavors and textures. Whether you’re gluten-sensitive or just craving a cozy snack, these muffins are perfect for breakfast, dessert, or a mid-day treat. Easy to make and packed with autumn flavors, these muffins are a must-try!

Ingredients:
Dry Ingredients:
- 1 ¾ cups Bob’s Red Mill 1:1 gluten-free flour
- ½ tablespoon pumpkin pie spice
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients:
- 15 oz pumpkin puree (minus 1 tablespoon)
- ½ tablespoon Singing Dog vanilla bean paste
- 1 stick butter, melted
- 2 eggs, room temperature
- ¾ cup sugar
- ¾ cup brown sugar
Cinnamon Sugar Topping:
- 1 tablespoon butter, melted
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Instructions:
- Preheat the oven to 375°F and line a 12-count muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- Prepare the wet ingredients: In a large bowl, use a rubber spatula to mix the melted butter and pumpkin puree until well combined. Add the brown sugar, white sugar, and vanilla bean paste, and stir to incorporate. Finally, beat in the eggs until the mixture is smooth and well combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until no clumps remain and the batter is smooth.
- Fill the muffin tin: Evenly divide the batter between the 12 cupcake liners in the muffin tin.
- Bake the muffins: Place the muffin tin in the oven and bake for 23-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and add topping: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire cooling rack to finish cooling.
- Add the cinnamon sugar topping: In a small bowl, mix together the sugar and cinnamon. Brush the tops of the cooled muffins with melted butter and sprinkle the cinnamon sugar mixture over them.
Enjoy your delicious gluten-free pumpkin muffins!
Why You’ll Love This Recipe
These gluten-free pumpkin muffins are the perfect fall treat, combining the warm, cozy flavors of pumpkin, cinnamon, and pumpkin pie spice. With a soft, fluffy texture and just the right amount of sweetness, these muffins are perfect for breakfast, snacks, or dessert. The cinnamon sugar topping adds a delightful crunch and extra flavor, making each muffin irresistible.
Tips
- Room temperature ingredients: Make sure your eggs and butter are at room temperature for the best texture.
- Don’t overmix the batter: Overmixing can result in dense muffins. Mix just until everything is combined for light and fluffy muffins.
- Check doneness: Always test with a toothpick to ensure your muffins are cooked through. Ovens vary, so baking times may slightly differ.
Variations and Substitutions
- Add-ins: You can add chocolate chips, nuts (like walnuts or pecans), or raisins to the batter for added texture and flavor.
- Dairy-free option: Substitute the butter with dairy-free butter or coconut oil, and use a dairy-free alternative for the vanilla paste and milk, if needed.
- Sugar alternatives: You can swap the sugar for coconut sugar or maple syrup for a more natural sweetener.
FAQs
Can I use canned pumpkin?
Yes, canned pumpkin works perfectly in this recipe. Just be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
Can I make these muffins in advance?
Absolutely! These muffins store well in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.
How can I make the muffins more moist?
If you prefer even more moisture, you can add ¼ cup of sour cream or yogurt to the wet ingredients.
Serving Suggestions
Serve these gluten-free pumpkin muffins for breakfast with a hot cup of coffee or tea. They’re also a great snack or dessert paired with a dollop of whipped cream or a drizzle of caramel sauce. For extra indulgence, serve with a scoop of vanilla ice cream on the side. These muffins are perfect for fall gatherings, holiday brunches, or just a cozy treat on a cool day!
Gluten-Free Pumpkin Muffins
12
servings5
minutes27
minutesIngredients
Dry Ingredients:
1 ¾ cups Bob’s Red Mill 1:1 gluten-free flour
½ tablespoon pumpkin pie spice
1 ½ teaspoons cinnamon
½ teaspoon salt
2 teaspoons baking powder
Wet Ingredients:
15 oz pumpkin puree (minus 1 tablespoon)
½ tablespoon Singing Dog vanilla bean paste
1 stick butter, melted
2 eggs, room temperature
¾ cup sugar
¾ cup brown sugar
Cinnamon Sugar Topping:
1 tablespoon butter, melted
3 tablespoons sugar
2 teaspoons cinnamon
Directions
- Preheat the oven to 375°F and line a 12-count muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- Prepare the wet ingredients: In a large bowl, use a rubber spatula to mix the melted butter and pumpkin puree until well combined. Add the brown sugar, white sugar, and vanilla bean paste, and stir to incorporate. Finally, beat in the eggs until the mixture is smooth and well combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until no clumps remain and the batter is smooth.
- Fill the muffin tin: Evenly divide the batter between the 12 cupcake liners in the muffin tin.
- Bake the muffins: Place the muffin tin in the oven and bake for 23-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and add topping: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire cooling rack to finish cooling.
- Add the cinnamon sugar topping: In a small bowl, mix together the sugar and cinnamon. Brush the tops of the cooled muffins with melted butter and sprinkle the cinnamon sugar mixture over them.
- Enjoy your delicious gluten-free pumpkin muffins!
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