These gluten free pumpkin muffins are soft, moist, and bursting with fall flavor — perfect for breakfast or a cozy dessert treat!

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Craving something sweet, cozy, and perfectly spiced for fall? These Gluten Free Pumpkin Muffins are exactly what you need. They’re tender, moist, and full of pumpkin flavor — all without gluten.

Whether you’re following a gluten-free diet or simply looking for new pumpkin dessert recipes, this one will win you over at first bite. Each muffin bursts with warm spices and a hint of maple sweetness, making them the perfect companion to your morning coffee or an afternoon snack.

A few autumns ago, I started experimenting with gluten-free baking because my best friend had just switched to a gluten-free diet. One chilly morning, as pumpkin spice filled my kitchen, I decided to test a muffin recipe using almond flour and pumpkin puree. The result? Soft, aromatic muffins that disappeared in minutes! Now, baking these has become an annual ritual that signals the start of pumpkin season — cozy sweaters, golden leaves, and all.

Kitchen Hacks

To make your Gluten Free Pumpkin Muffins come out bakery-perfect every time, here are a few essential tips:

Don’t overmix the batter. Stir just until the ingredients are combined for that fluffy texture.
Use room temperature eggs. They blend better with the pumpkin puree and help the muffins rise evenly.
Add moisture. A tablespoon of Greek yogurt or applesauce keeps the muffins soft and prevents dryness.
Bake with parchment liners. They make removal easier and keep the muffins from sticking.
Store properly. Keep them in an airtight container at room temperature for up to three days or freeze for longer freshness.

Why You’ll Love This Recipe

You’ll fall head over heels for these muffins because:

They’re naturally gluten free and use wholesome ingredients.
The texture is light, fluffy, and never gummy.
They’re quick to make — perfect for busy mornings or last-minute gatherings.
You can easily customize them with chocolate chips, walnuts, or cranberries.
The warm pumpkin spice aroma will fill your kitchen with autumn coziness.

Fluffy Gluten Free Pumpkin Muffins

Recipe by Abby MyersCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

muffins

Prep time

minutes

Baking time

minutes

Calories

300

kcal

Ingredients

1 ¾ cups gluten-free flour blend
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
2 large eggs (room temperature)
1 cup pumpkin puree (not pumpkin pie filling)
½ cup brown sugar
¼ cup maple syrup or honey
¼ cup coconut oil (melted)
1 teaspoon vanilla extract
2 tablespoons Greek yogurt or applesauce (optional, for extra moisture)
½ cup chocolate chips, chopped pecans, or dried cranberries (optional)

Directions

First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners or lightly grease each cup with coconut oil.
In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
In another bowl, whisk the pumpkin puree, eggs, brown sugar, maple syrup, melted coconut oil, Greek yogurt (if using), and vanilla extract until smooth and well incorporated.
Gradually pour the wet mixture into the dry ingredients. Stir gently using a spatula or wooden spoon until just combined — don’t overmix or the muffins may turn dense.
Fold in your favorite add-ins such as chocolate chips, pecans, or dried cranberries for extra flavor and texture.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Then bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature — they’re perfect with a cup of tea or coffee.

Recipe Video

Serving Suggestions / Variations

If you’d like to elevate your muffins even more, try these simple variations:

Add a Cream Cheese Swirl: Drop a teaspoon of sweetened cream cheese into each cup before baking and swirl lightly with a toothpick.
Make it Vegan: Replace the eggs with flax eggs and the yogurt with non-dairy yogurt.
Top It Off: Sprinkle cinnamon sugar, rolled oats, or chopped nuts on top before baking for a crunchy finish.
Mini Muffins: Use a mini muffin tin and bake for about 14–16 minutes for bite-sized treats.

Final Thoughts

These Gluten Free Pumpkin Muffins prove that fall baking doesn’t need to be complicated. They’re wholesome, easy to make, and full of seasonal warmth that everyone will love. Whether you bake them for brunch, dessert, or meal prep, they’ll become a staple in your list of favorite pumpkin dessert recipes. Don’t be surprised if they vanish straight off the cooling rack — they’re that irresistible!

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