Gluten Free Pumpkin Muffins
Pumpkin season is here! We love fall, and with the arrival of fall comes pumpkin everything. We add pumpkin to pancakes, waffles, muffins, rice and soup. Today, I’m sharing our incredibly moist, Gluten Free Pumpkin Muffins recipe because delicious (and nutritious!) pumpkin muffins put a smile on everyone’s face – especially if they are gluten free! What better way to get vitamins, fiber and color into your diet? Hmmm….
Why this recipe is worth sharing!
For starters, this recipe makes incredibly moist, fluffy muffins without the use of gums, extra sugar or any other uglies. We use a combination of pumpkin pie spice, cinnamon and allspice to make these muffins taste like pumpkin pie cake. Ha! Does that even make sense? You can adjust the spices according to your family’s taste. For an excellent recipe for pumpkin pie spice, click here (thank you Joy the Baker!)
Also, you can whip up a batch of these beauties in less than 1/2 hour. They are quick to make and bake up in 18 minutes. Whew!
Our daughter loves these muffins. She asked to take them for snack at school so that the children in her class could share the love. Now, that speaks volumes.
Please let us know how your gluten free Pumpkin Muffins turned out! Did they bake up incredibly moist as promised? We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend your own batch. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by Dupree Productions; Recipe updated 9.20 for clarity
Making Gluten Free Pumpkin MuffinsPrint
Here is a delicious recipe for Gluten Free Pumpkin Muffins to be enjoyed anytime of year. Feel free to adjust the spices to accommodate your family’s particular tastes. We also like to add chocolate mini chips or pepitas to shake things up a bit.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 240g (8.5 oz) Flour Farm Organic Gluten Free Flour Blend (about 2 1/4 C spoon & level)
- 1 1/4 tsp Baking Soda (7.5g)
- 1 tsp Ground Cinnamon (3g)
- 1 tsp Pumpkin Pie Spice (2.5g)
- 1/2 tsp Ground Allspice (1.5g) – or add up to 1 tsp if you like more spice (3g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 255g (9 oz) Pumpkin Puree (1 C)
- 113g (4 oz) Brown Sugar (1/2 C)
- 2 Large, Pasture Raised Eggs (100g)
- 57g (2 oz) Unsweetened Applesauce (about 1/4 C)
- 118 ml (4 fl oz) Avocado or Sunflower Oil (1/2 C)
- 57g (2 oz) Plain Greek Style Yogurt or Sour Cream (1/4 C)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1 T Turbinado Sugar (Raw) or Coconut Sugar – Optional (about 20g)
Equipment: Digital scale (preferred), Muffin Pan, 3 Mixing Bowls (sm, m, l), Measuring Cups and Spoons, Liners – optional, Whisk, Spatula, Stand up or Hand Mixer, Cooling Rack
Before You Dive In – Prep: Please Read!
- Bring eggs to room temperature (preferred)
- Preheat the oven to 425 degrees Fahrenheit (218 C)
- If using liners, place 12 liners in muffin wells. If not using liners, spray or grease muffin wells. (try our non-stick baking Goop)
Step 1: In a medium sized bowl, whisk together the dry ingredients.
Step 2: In a separate bowl or large measuring cup, add together the applesauce, oil, yogurt and vanilla. Whisk thoroughly. Set aside.
Step 3: In a bowl fitted to a stand mixer or a large bowl if using a hand mixer or whisk, mix together the pumpkin and brown sugar. Add in eggs one at a time and beat well. Add the applesauce mixture and beat until combined. Scrape the sides of the bowl and mix in.
Step 4: Slowly beat or whisk in the flour mixture and combine until no flour is visible.
Step 5: Fill muffin wells equally about 3/4 of the way full. We use an ice scream scoop, which works perfectly. Sprinkle with raw sugar (optional).
Step 6: Bake muffins at 425 for 10 minutes. REDUCE oven temp to 375 (191 degrees Celsius) and bake for 8-10 more minutes. A toothpick inserted into the center should come out clean.
Step 7: Allow muffins to cool in the pan for 5-10 minutes before transferring to a cooling rack.
Time saver: Mix up a batch or two of the flour blend and store in an airtight container. This will save time when you crave the next round of muffins.
To store: Muffins are best the same or next day. If you need to store them, place in a freezer safe container and freeze for up to a month. To reheat, microwave for 20-30 seconds per muffin, or remove from the freezer and thaw for a few hours on the counter.
Add-ins: Toss in about 1/3 cup of mini chocolate chips, pepitas, or chopped nuts if desired.
Pumpkin Pie Spice: For an excellent recipe by Joy the Baker, click here.
The nutrition information provided below is for the recipe as written using organic sunflower oil and organic non-fat Greek style plain yogurt.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: muffins
- Method: baking
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Gluten Free Pumpkin Muffins
For more tasty gluten free recipes by Flour Farm, click here!