Fresh out of the oven, these gluten free pumpkin muffins are one of my favorite ways to fill the house with that cozy fall aroma of cinnamon and pumpkin spice. I like making a batch for breakfast on busy mornings, but they are also perfect for sharing with neighbors or bringing to a small group gathering. These muffins bake up soft, moist, and perfectly spiced, simple enough for weekday baking and special enough for your holiday table.
When I’m hosting, I often make these the night before so I can serve them with coffee in the morning. It’s an easy way to welcome guests without feeling rushed, and the smell alone makes everyone feel at home the moment they walk in.
Gluten Free Pumpkin Muffins
I have a few grandkids who are gluten sensitive, so this is the perfect Fall treat. The muffins have that irresistible soft crumb and cozy, warm pumpkin spice flavor that makes them feel straight out of a bakery. They’re incredibly easy enough for beginners but impressive enough to serve at brunch or a fall gathering. I like that they only take about 30 minutes start to finish, using simple pantry staples you probably already have on hand. Even better, they adapt beautifully to vegan or dairy-free diets, so everyone around your table can enjoy them.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- All-purpose gluten free flour: Choose a blend with xanthan gum like Bob’s Red Mill 1-to-1. If your mix doesn’t include it, add xanthan gum separately. King Arthur and Cup4Cup are also reliable brands you can use.
- Baking soda and baking powder: Make sure they’re fresh for best rise. Most baking powders are gluten free, but always double-check labels.
- Cinnamon, nutmeg, ginger: These spices bring cozy fall flavor. Add a pinch of cloves or allspice if you like stronger pumpkin spice.
- Granulated sugar: Standard sugar works, or swap with coconut sugar for a richer flavor.
- Vegetable oil: Neutral oils like avocado or sunflower work just as well.
- Egg: Use one large egg or swap for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan muffins.
- Pumpkin puree: Use pure pumpkin, not pumpkin pie mix, which has added sugar and spices. Homemade puree works too, just make sure it’s thick and not watery.
- Almond milk: Any unsweetened plant milk works: oat, soy, or coconut.
- Vanilla extract: Pure vanilla adds depth of flavor.
How To Make Gluten Free Pumpkin Muffins
Mix Dry Ingredients
Heat your oven to 350°F and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk flour, baking soda, baking powder, xanthan gum, salt, cinnamon, nutmeg, and ginger until evenly combined.
Mix Wet Ingredients
In another bowl, whisk sugar and oil. Stir in the egg, pumpkin puree, almond milk, and vanilla until smooth.
Combine Pumpkin Mixture
Then mix in the egg, pumpkin puree, almond milk, and vanilla extract. Using a whisk, mix until well combined.
Combine
Sift the dry mixture into the wet and gently fold together until just combined. Stop mixing once you no longer see streaks of flour. Small lumps are fine; they keep the muffins tender.
Fill Muffin Pan & Bake
Use a scoop to divide batter evenly among muffin liners, filling each about ¾ full. This helps them rise evenly and avoids overflow.
Bake for 20 minutes, or until a toothpick in the center comes out clean. Let muffins cool 5 minutes in the pan, then move to a wire rack to finish cooling.
Use pumpkin puree and oil for natural moisture, avoid overbaking, and store muffins in an airtight container.
Check that your baking soda and powder are fresh, measure carefully, and don’t overmix the batter.
Yes! Bake, cool, and freeze. Reheat before serving, and they taste just as fresh.
Variations, Substitutions, and Recipe Tips
Make it vegan: Swap the egg for a flax egg and use plant-based milk.
Mix-ins: Stir in ½ cup chocolate chips, chopped pecans, or dried cranberries.
Lower-sugar option: Replace half the sugar with coconut sugar or use a 1:1 sugar substitute. You can also try maple syrup if you prefer natural sweeteners.
Nut-free: Use oat, rice, or soy milk instead of almond milk.
Extra spice: Add cloves, cardamom, or even a little allspice for a deeper pumpkin spice flavor.
Hosting tip: I like to serve these muffins slightly warm with a smear of butter or cream cheese. If you’re hosting brunch, pair them with a fruit salad and hot coffee for a simple but memorable spread.
Hospitality Challenge
Bake a double batch of these cozy gluten free pumpkin muffins and bring them to your church or Sunday school lobby in a basket. You could also bring a loaf of Cheddar and Rosemary Savory Zucchini Bread or this Tropical Sweet Pineapple Bread. Fill a large basket and add a simple sign: “Take One & Give One.” Encourage others to enjoy one muffin and take another to give away to someone sitting alone, someone new, or even someone they don’t usually talk to. It could be a person older or younger, or just someone outside their usual circle. This small act invites your church family into shared hospitality, empowering everyone to participate in noticing and nourishing others.
More Cozy and Delicious Bakes
- Cozy Apple Pie Filled Cinnamon Rolls Bake (5-Minute Prep)
- Ooey Gooey Sticky Buns Recipe (Using Frozen Dough)
- Fluffy Cloud Bread Recipe (Low-Carb, Keto, & Gluten-Free)
- Bakery-Style Orange Cranberry Muffins with Crumb Topping
- Southern Recipe For Sweet Potato Cornbread
These gluten free pumpkin muffins are one of my favorite ways to bring the flavors of fall to the table, whether for family breakfast or serving guests. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Moist and Soft Gluten Free Pumpkin Muffins
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Ingredients
- 2 ½ cups all-purpose gluten-free flour , + 2 tablespoons
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon xanthan gum, if not in gluten-free flour mix
- ¼ teaspoon salt
- 2 ¼ teaspoons cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon ground ginger
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 egg, optional flax egg to make the recipe vegan, see notes
- 1 ½ cups pumpkin puree, not pumpkin pie mix
- ⅓ cup almond milk
- 2 teaspoons vanilla extract
Instructions
Prepare and Mix Ingredients
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with liners.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, xanthan gum, salt, cinnamon, nutmeg, and ginger.2 ½ cups all-purpose gluten-free flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, ½ teaspoon xanthan gum, ¼ teaspoon salt, 2 ¼ teaspoons cinnamon, ¾ teaspoon nutmeg, ¾ teaspoon ground ginger
- Whisk until well mixed and then set the bowl aside.
- In another bowl, whisk the sugar and oil until combined.1 ½ cups granulated sugar, ½ cup vegetable oil
- Next mix in the egg, pumpkin puree, almond milk, and vanilla extract until smooth.1 egg, 1 ½ cups pumpkin puree, ⅓ cup almond milk, 2 teaspoons vanilla extract
Combine and Bake
- Sift the dry ingredients into the wet mixture and gently fold together until just combined. Avoid over mixing; small lumps are fine.
- Divide the batter evenly among the muffin liners, filling each about ¾ full.
- Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and Serve
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Gina’s Notes and Tips
- Room temperature: Keep muffins in an airtight container on the counter for up to 3 days. Slip a paper towel inside the container to absorb moisture and keep the tops from getting sticky
- Refrigerator: Keeps up to 1 week in a sealed container.
- Freezer: Wrap muffins individually, then place in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave 20 to 30 seconds to reheat.
I made these for breakfast for our Sunday School class as a gluten free option to the apple cinnamon rolls I also made. I made half plain pumpkin and added chocolate chips and pecans to the other half. They were light, moist, and flavorful, and were really popular with our gluten intolerant members (and even some who handle gluten just fine!). Thank you so much for sharing this easy and delicious recipe!
I made these for my church group and they all complimented it! I avoid dairy as much as I can and I have a celiac roommate so this was perfect. Personally, I thought the ginger came a little too strong in comparison to the other flavors, but I’m usually pretty generous in food reviews. Plus, it had an excellent texture. I added a df/gf streusel topping to some of them and df chocolate chips to others.
Elsa, super excited y’all enjoyed them. I have a GF granddaughter I made these for and her siblings wanted them too. Thanks for your review!