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These gluten free pumpkin muffins have the best texture and flavor! They’re easy to make, and they’re the perfect fall snack.
I don’t wait for fall to bake with pumpkin. It’s in my oven all year long.
I love the texture that pumpkin puree gives baked goods. Gluten free flour works especially well with pumpkin, since the extra moisture tends to hide the dry texture that can overtake gluten free baked goods after a day or two of sitting at room temperature.
These gluten free pumpkin muffins are so flavorful. I use plenty of cinnamon and ginger to capture the perfect taste of fall. The chocolate chips are optional, but I usually include them for an extra treat alongside the fall spices.
Step by Step Instructions for these Gluten Free Pumpkin Muffins
Step One: Mix the Dry Ingredients
In a medium bowl, mix together the flour, baking soda, salt, cinnamon, and ginger. Sift or whisk the flour mixture to combine evenly.
Step Two: Mix the Wet Ingredients
In a large bowl, stir together the eggs, sugar, oil, oat milk, and pumpkin puree.
Step Three: Combine the Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients, and stir with a wooden spoon to combine.
Step Four: Add Chocolate Chips
Stir the chocolate chips into the batter if you’re using them.
Step Five: Transfer Batter to Muffin Pan and Bake
Divide the batter into 12 muffins in the prepared muffin pan. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Tips and Frequently Asked Questions about Gluten Free Pumpkin Muffins
These pumpkin spice muffins have less sugar than you’ll typically find in a pumpkin muffin. Many muffin recipes have more than twice the amount of sugar than I use in this recipe. With plenty of cinnamon, ginger, and chocolate chips, these muffins don’t need so much sugar to taste delicious.
Feel free to adapt the spices to suit your tastes. Substitute pumpkin pie spice or add some nutmeg or cloves for an even stronger fall flavor. You could also add some chopped pecans or walnuts for a little crunch.
These gluten free pumpkin muffins take about 20 minutes to bake. Once the tops are set and a toothpick inserted in the center of a muffin comes out clean, remove the muffin pan from the oven and transfer the muffins to a wire rack to cool.
If you’re not avoiding gluten or dairy, you can use all-purpose flour and regular milk in this recipe.
If you’re using a 15 ounce can of pumpkin for this recipe, you’ll have about a half cup of pumpkin puree leftover after making these muffins. You can use leftover pumpkin to make many other recipes, including pumpkin chia pudding, pumpkin banana muffins, pumpkin popcorn, or pumpkin pancakes.
I store these gluten-free muffins in an airtight container at room temperature for two or three days. I freeze the muffins that my family won’t eat within that time, and they defrost easily for a quick snack.
Gluten Free Pumpkin Muffins
- Preheat the oven to 375 degrees and grease a muffin tin. Use cupcake liners if desired.
- In a medium bowl, mix together the gluten-free flour, baking soda, salt, cinnamon, and ginger. Sift or whisk the flour mixture to combine evenly.
- In a large bowl, stir together the eggs, sugar, oil, oat milk, and pumpkin puree. Add the dry ingredients, and stir to just combine. Stir in the chocolate chips.
- Divide the batter into 12 muffins in the prepared muffin tin. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan onto a wire rack to cool completely. Store in an airtight container for up to 3 days, or freeze for later.
Gluten Free Pumpkin Muffin Price Breakdown
This recipe costs a total of $6.44 to make, or $.54 per muffin. Try these easy, delicious muffins for a fall treat.