Gluten-free pumpkin muffins are an easy fall treat you’ll love. They’re made with simple ingredients like gluten-free & oat flours, warming pumpkin spices and topped with cinnamon sugar. They’re dairy-free and vegan too!
Ironically, the same reason pumpkin isn’t so great in cookies (ok, it can be but it takes effort to not get a fluffy, cake-like cookie when using pumpkin), makes it perfect for baked goods like these gluten-free pumpkin muffins.
I’m not a fan of cake-like cookies.
When it comes to cookies, I want a soft, chewy center and crispy edges. These soft batch pumpkin chocolate chip cookies are actually the only recipe I’ve found that I like.
So, I just avoid even trying the cookie thing when it comes to pumpkin.
Other pumpkin baked goods, however, now that’s my jam.
Weirdly, I hadn’t made a true 100% pumpkin muffin before and decided to tackle that this season with these gluten-free, dairy-free, vegan pumpkin muffins.
Go big or go home, right?
This muffin recipe results in a tender, moist crumb with lots of pumpkin spice flavor throughout.
There’s a cinnamon sugar topping to sort of make them more of a “treat” but it’s totally optional if you’d prefer these for breakfast or a snack.
With mid-September pretty much here and an open but almost full can of pumpkin in my fridge, I knew it was time to dive into the world of pumpkin.
These muffins won’t be my last pumpkin baked good recipe I share this year but I think their simplicity definitely makes them a great reason to be first!
HOW TO MAKE GLUTEN FREE PUMPKIN MUFFINS
This is a classic one bowl muffin recipe. Nothing complicated.
Wet ingredients of pumpkin puree, mashed banana, melted coconut oil and maple syrup are whisked together in a large bowl until smooth and combined.
Next, all the dry ingredients are added to the bowl:
- oat flour
- gluten-free flour (I use Bob’s Red Mill 1:1 gluten-free flour)
- baking powder
Stir the batter until well combined so there’s no dry pockets of flour then scoop into a prepared muffin tin.
You can either grease the tin with baking spray or use muffin liners.
Bake the muffins at 350°F for 25-30 minutes until centers are cooked through.
Once the muffins cool in the tin for about 5 minutes, transfer them to a cooling rack.
PREPARE THE TOPPING
If choosing to use the cinnamon sugar topping, brush the melted coconut oil on top of each muffin.
Combine the cinnamon and sugar in a small bowl and dip the tops of each muffin into the mixture.
Alternatively, you can spoon the cinnamon sugar on top of each muffin.
DAIRY-FREE AND VEGAN PUMPKIN MUFFINS
Pumpkin is such a versatile ingredient in baking because not only do you get the fall flavor of the pumpkin but the ability to use it as a replacement for both oil/butter and eggs in baking recipes.
Because of that, this gluten-free pumpkin recipe also happens to be dairy-free and vegan!
Using the pumpkin puree eliminates the need for eggs and milk.
This feature makes me feel somewhat better about the pumpkin craze that comes every fall in the states.
I like to think of pumpkin as more of a health addition than a hyped up fall fad.
That’s exactly why you’ll find it in my pantry and used throughout the year in smoothies, breads, oatmeal, pancakes and now…muffins!
Need another gluten-free treat? Try these gluten free donuts. The topping options are so fun!
WHAT ABOUT ADD-INS?
I chose to keep this a simple pumpkin muffin recipe without any add-ins. Keeps the process and ingredient list minimal.
However, if you’d prefer to add some, go ahead! I would stick to not more than 1/2 cup of any of the following:
- chocolate chips
- chopped nuts
- dried fruit (cranberries, cherries, raisins all sound good!)
- seeds (pepitas, sunflower, etc.)
WHAT KIND OF GLUTEN-FREE FLOUR SHOULD I USE?
These days, there are a lot of gluten-free flour blends out there. I’ve experimented with many.
Sometimes, however, like in these gluten-free pumpkin muffins, I go the gluten-free flour blend route for ease.
For these instances, my preferred flour blend is Bob’s Red Mill 1:1 baking flour.
I find it to be the most consistent GF flour blend in baking recipes and it’s also one of the most widely available.
You can try others in this recipe but know that it may affect the outcome of the muffins.
Since these blends are just that, a blend of multiple flours, the type of flours and ratios can be very different brand to brand.
This can obviously impact the bake.
CAN I MAKE MORE THAN 6 MUFFINS?
I haven’t tested doubling the recipe.
My intent with these gluten-free pumpkin muffins was to be able to use up an already open can of pumpkin.
3/4 cup of pumpkin puree is an amount that most will have in an open can of pumpkin. If you were to double the recipe, you’d have to open another can defeating the intent!
That said, you can try doubling – I’m pretty confident the recipe will turn out fine.
Alternatively, make this recipe in a mini-muffin tin and you’ll get more muffins at the perfect size for snacking!
HOW TO STORE THE GF PUMPKIN MUFFINS
Once they’ve cooled completely, keep the muffins in an air-tight container at room temperature for up to 2-3 days.
After that, store in the refrigerator. I prefer them best warmed up in a toaster oven if eating them from the fridge. You may also microwave for 30 seconds if preferred.
They can also be frozen. I suggest leaving off the cinnamon sugar topping if you plan to freeze the muffins.
Make sure they’ve cooled completely then place in a freezer safe bag or container for up to 2 months. Let them thaw overnight in the refrigerator.
With their perfectly spiced fall flavor, minimal healthy ingredient list and deliciously tender, moist crumb, I hope you enjoy a (small) batch of these gluten-free pumpkin muffins this fall!
More muffin recipes to enjoy:
- 3/4 cup pumpkin puree
- 1/3 cup mashed ripe banana
- 1/4 cup melted coconut oil
- 3 tablespoons maple syrup
- 1/2 cup oat flour
- 1/2 cup gluten-free flour blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
For the topping
- 1 tablespoon melted coconut oil
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- Preheat oven to 350°F. Grease or line a muffin tin with muffin liners.
- Combine mashed banana, pumpkin, coconut oil and maple syrup in a large bowl. Whisk until smooth and well combined.
- Add the flours, baking powder, salt and spices to the bowl.
- Stir until well combined.
- Scoop batter evenly into prepared muffin tin.
- Bake for 25 minutes or until center is cooked through.
- Remove from oven and let cool for 5 minutes in the tin.
- Transfer the muffins to a cooling rack.
- Brush the tops of the muffins with the melted coconut oil to prep them for the topping.
- Combine the sugar and cinnamon in a small bowl and dip the muffin tops into the mixture. Alternatively, spoon the cinnamon sugar on top of each muffin.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 304mgCarbohydrates: 52gFiber: 3gSugar: 11gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.