This Easy Gluten Free Pumpkin Muffins Recipe makes a perfectly spiced delicious muffin! Made with healthy, whole ingredients, these perfect pumpkin muffins are sure to be one of your new favorite recipes for the Fall.
Fall is the perfect time to enjoy the warm and comforting flavors of pumpkin. And what better way to do that than with a batch of freshly baked gluten-free pumpkin muffins?
These muffins are moist, flavorful, and perfect for a quick breakfast or afternoon snack. In this blog post, we’ll share our favorite recipe for gluten-free pumpkin muffins and some tips and tricks to make sure they turn out perfectly every time.
I’m sure we can all agree that baking without gluten can have it’s obstacles. A lot of the time the texture is off, it tastes like cardboard, or everything is flat as a pancake.
These gf pumpkin muffins are such a great recipe that you don’t even miss the gluten. Pair them with some nut butter and a cup of coffee for the perfect small breakfast or snack.
If you are like me when fall rolls around you are adding pumpkin or apple to just about every treat out there. And of course breakfast is no exception.
I’m definitely not great at making my baked goods last long in the house, but these DEFINITELY went quicker than anything I’ve made in awhile. Snack on em for breakfast, pack them for lunches, or have them after dinner for dessert.
You will not be disappointed with this gluten-free pumpkin muffin recipe.
Table of Contents
WHY THESE ARE THE BEST GLUTEN FREE PUMPKIN CHOCOLATE CHIP MUFFINS
They are moist and tender: The combination of pumpkin puree and olive oil helps to keep these muffins moist and tender. The texture is light and fluffy, without being too dense or heavy.
They are packed with flavor: The blend of pumpkin spice adds warmth and comfort to these muffins, and the use of the sweetener or coconut sugar adds a subtle caramel flavor that complements the pumpkin perfectly.
They are easy to make: This recipe is simple and straightforward, requiring only basic pantry staples and a few simple steps. The batter comes together quickly, and the muffins bake up in just 20 minutes.
They are versatile: These muffins are perfect for breakfast, a snack, or even dessert. They can be enjoyed on their own or paired with a cup of coffee or tea.
They are gluten-free: For those with gluten sensitivities or celiac disease, finding delicious and satisfying baked goods can be a challenge. These muffins are a great option for those following a gluten-free diet, without sacrificing flavor or texture.
INGREDIENTS FOR THE GLUTEN FREE PUMPKIN MUFFINS
You will need the following ingredients listed below to make the bakery style muffin (the exact measurements and full recipe are in the printable recipe card at the bottom of the post):
- Olive oil
- Golden Lakanto sweetner – can also use coconut sugar or brown sugar
- Large eggs – I have not tested this recipe with an egg substitute.
- Pure pumpkin puree – do not mistake this for pumpkin pie filling, they are not the same.
- Vanilla extract
- Gluten-free flour blend – I used 1:1 Bob’s Red Mill, as long as your flour contains xanthan gum it should work fine. The only other gluten-free flours that may work are almond flour, oat flour or cassava flour.
- Baking soda
- Pumpkin pie spice
- Chocolate chips
DIRECTIONS ON HOW TO MAKE
- Preheat oven to 325F. Line muffin pan with liners.
- In a large bowl, cream together the olive oil and sweetener with a hand mixer. Add in the remaining wet ingredients.
- In a separate mixing bowl combine the gluten free flour, baking soda, cinnamon, pumpkin pie spice and salt.
- Mix together the wet and dry ingredients. Then fold in chocolate chips.
- Using an ice cream scoop, scoop muffin batter into muffin tins and bake for 20-25 minutes.
- Let cool on wire rack, then serve warm and enjoy!
STORING THE HEALTHY PUMPKIN MUFFINS
Store at room temperature: Gluten-free pumpkin muffins can be stored at room temperature in an airtight container for up to three days. For best results, make sure the container is tightly sealed to keep the muffins from drying out.
Freeze for later: If you don’t plan on eating all of the muffins within three days, they can be frozen for later. Allow the muffins to cool completely, then place them in a freezer-safe container or bag. They can be stored in the freezer for up to three months. To thaw, remove them from the freezer and let them come to room temperature before enjoying.
Avoid storing in the fridge: Storing gluten-free muffins in the fridge can cause them to dry out and become stale more quickly. It’s best to keep them at room temperature.
Consider adding a slice of bread: If you’re storing your muffins at room temperature and want to keep them fresh for a bit longer, you can add a slice of bread to the container. The bread will absorb any excess moisture and help to keep the muffins moist.
Can you freeze pumpkin muffins?
Yes, these can go in the freezer – just store them in a ziploc freezer bag. They will stay fresh for about 2 months!
Can these gluten-free muffins be made with all-purpose Flour?
Yes absolutely, they may even yield a more fluffy muffin! The only reason I don’t bake with all-purpose flour very often is because I am gluten intolerant.
This recipe has not been tested with other gluten free flours, if you do please let me know in the comments!
I would not recommend using coconut flour though as it absorbs liquid so much more! This will result in a very dry muffin.
Can you make pumpkin muffins with fresh pumpkin?
I have not tested this recipe with fresh pumpkin! If you try it out please let me know in the comments how it worked out for you!
Overall, these gluten-free pumpkin muffins are the perfect fall treat. They are easy to make, packed with flavor, and can be enjoyed by everyone, regardless of dietary restrictions.
So go ahead, whip up a batch, and savor the flavors of the season!
Other Gluten Free Recipes You May Want To Try!
- Best Ever Sour Cream Coffee Cake
- Pumpkin Baked Oats
- Apple Crumble Coffee Cake
- Air Fryer Cinnamon Apple Chips
- Air Fryer Sweet Potato Gnocchi
- 1/2 cup olive oil
- 3/4 cup golden Lakanto sweetener
- 2 eggs
- 2/3 cup pumpkin puree
- 1 tsp vanilla extract
- 2 cups gluten free flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- pinch of salt
- 3/4 cup chocolate chips
- Preheat oven to 325F. Line muffin tin with liners.
- Cream together the olive oil and sweetener with a hand mixer. Add in eggs, pumpkin, and vanilla.
- In a seperate bowl combine the gluten free flour, baking soda, cinnamon, pumpkin pie spice and salt.
- Mix together the wet and dry ingredients. Then fold in chocolate chips.
- Using an ice cream scoop, scoop batter into muffin tins and bake for 20-25 minutes.
- Serve warm and enjoy!
Can also use coconut sugar or brown sugar in place of the Lakanto sweetener.
I used 1:1 Bobs Red Mill all-purpose gluten free flour blend.
Serving Size:1 grams
Amount Per Serving: Calories: 231Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 130mgCarbohydrates: 26gFiber: 2gSugar: 8gProtein: 4g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
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I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…