The Fluffiest Gluten-Free Pumpkin Muffins Recipe Ever

Autumn whispers its sweet secrets through these delectable gluten-free pumpkin muffins that dance with warm spices and cozy memories.

Crisp mornings call for something comforting straight from the kitchen.

Soft, pillowy textures promise pure delight in every bite.

Seasonal ingredients blend harmoniously, creating a treat that feels like a gentle embrace.

Nutmeg and cinnamon weave magic into each crumbly morsel.

Baking becomes an adventure of delicious possibilities waiting to unfold.

Savor these incredible muffins and let your taste buds celebrate the season’s richness.

Gluten-Free Pumpkin Muffins: Perfectly Spiced, Always Moist

• Savor Quick Comfort: Pumpkin Muffins Are a Breeze
• Zero Fuss Preparation: Whip up these gluten-free muffins in just 45 minutes total, with minimal kitchen skills required and simple mixing techniques perfect for beginner bakers.
• Crowd-Pleasing Flexibility: Adaptable recipe works wonderfully for breakfast, after-school snacks, or casual weekend brunches, satisfying both kids and adults with delightful chocolate chip additions.
• Health-Conscious Delight: Gluten-free option ensures those with dietary restrictions can enjoy a nutritious treat packed with pumpkin's natural goodness and wholesome ingredients without compromising taste.
• Minimal Clean-Up Magic: Using just two mixing bowls and standard muffin tins means quick preparation and easy cleanup, making this recipe a stress-free culinary adventure for busy home cooks.

What’s in Gluten-Free Pumpkin Muffins

• Gluten-Free Flour Blend: Provides the base structure for soft, tender muffins. Choose a blend with xanthan gum for better texture.
• Baking Powder, Baking Soda: Essential for creating rise and lightness in the muffins.
• Salt: Enhances overall flavor and balances sweetness.
• Cinnamon, Pumpkin Pie Spice: Adds warm, classic autumn spice profile to the muffins.

• Pumpkin Puree: Adds moisture, flavor, and natural sweetness. Use 100% pure pumpkin, not pie filling.
• Eggs: Binds ingredients and provides structure to the muffins.
• Vegetable Oil: Ensures moisture and soft texture in gluten-free baking.
• Maple Syrup, Brown Sugar: Provides natural sweetness and depth of flavor.
• Vanilla Extract: Adds complexity and rounds out the spice notes.

• Chocolate Chips: Adds delightful chocolate bursts throughout the muffins. Use gluten-free chocolate chips for complete gluten-free recipe.

Pumpkin Muffin Steps for Gluten-Free Version

Step 1: Prepare the Oven and Baking Pan

Warm up your oven to 375°F and grab a muffin tin.

Line the tin with paper liners to prevent sticking and make cleanup a breeze.

Step 2: Mix Dry Ingredients

• Gluten-free flour blend
• Baking powder
• Baking soda
• Ground cinnamon
• Pumpkin pie spice
• Salt

Blend these ingredients until they’re perfectly combined with no lumps.

Step 3: Combine Wet Ingredients

• Pumpkin puree
• Vegetable oil
• Maple syrup
• Eggs
• Vanilla extract

Blend until the mixture looks smooth and well incorporated.

Step 4: Create the Muffin Batter

Pour the dry ingredients into the wet ingredients.

Use a spatula to gently fold everything together.

Stop mixing when you still see a few streaks of flour – this keeps the muffins tender.

Step 5: Add Chocolate Goodness

Sprinkle in chocolate chips and fold them through the batter.

Be careful not to overmix – just combine until the chips are evenly distributed.

Step 6: Let the Batter Rest

Allow the batter to sit quietly for 15 minutes.

This helps the gluten-free flour absorb moisture and creates a better texture.

Step 7: Fill the Muffin Tin

Scoop the batter into the prepared muffin liners.

Fill each cavity about 3/4 full.

If you’re feeling extra indulgent, sprinkle a few more chocolate chips on top.

Step 8: Bake to Perfection

Slide the muffin tin into the preheated oven.

Bake for 22-25 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean with maybe a few moist crumbs.

Step 9: Cool and Enjoy

Let the muffins rest in the tin for 15 minutes.

This helps them set up nicely.

Transfer to a wire rack to cool completely.

Grab a muffin and savor the delicious gluten-free treat!

Bake Smart With Pumpkin Muffin Tricks

• Stir the batter gently, leaving some flour streaks to keep muffins tender and light, avoiding a tough texture.
• Allow 15 minutes of resting time to help gluten-free flour absorb moisture, creating a better overall muffin consistency.
• Use dairy-free or vegan chocolate chips to make the recipe suitable for different dietary needs while maintaining delicious flavor.
• Insert a toothpick in the center to confirm baking – it should come out clean with maybe a few moist crumbs, ensuring perfectly baked muffins.
• Keep muffins in an airtight container at room temperature for 2-3 days or freeze for up to a month to maintain freshness and texture.

Pumpkin Muffins That Hold Up the Next Day

• Store muffins in an airtight container in the refrigerator for up to 5 days. Seal tightly to prevent moisture loss and maintain freshness.
• Wrap individual muffins in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Label the bag with the date for easy tracking.
• Remove muffins from the freezer and let them sit at room temperature for 1-2 hours. Alternatively, microwave for 20-30 seconds for a quick warm-up.
• Warm muffins in the oven at 350°F for 5-7 minutes to restore their original texture and bring back that fresh-baked taste.

Best Matches For Pumpkin Muffins

• Pair Perfect Warmth with Spiced Chai Latte: The creamy, spicy notes of a chai latte complement the pumpkin's warmth, creating a cozy flavor harmony that elevates the muffins' subtle sweetness.
• Brew Robust Coffee Companion: A medium-roast black coffee cuts through the muffins' richness, balancing the chocolate chips and providing a bold contrast to the sweet pumpkin flavor.
• Create Maple Butter Drizzle: Spread homemade maple butter on warm muffins for an extra layer of indulgent sweetness that intensifies the pumpkin's natural caramel undertones.
• Match with Vanilla Bean Yogurt: A dollop of creamy vanilla bean yogurt offers a tangy, cool complement that enhances the muffins' soft texture and autumn-inspired taste.

Pumpkin Muffin Gluten-Free Options

• Vegan Pumpkin Chocolate Chip Muffins: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use dairy-free chocolate chips for a plant-based version.
• Nut-Free Pumpkin Spice Muffins: Swap chocolate chips with dried cranberries or raisins to create a nut-free alternative that's safe for those with nut allergies.
• Low-Sugar Pumpkin Muffins: Substitute some sugar with monk fruit sweetener or stevia, and reduce total sugar content for a diabetic-friendly option.
• Keto-Friendly Pumpkin Muffins: Use almond flour instead of gluten-free flour, replace sugar with erythritol, and add extra nuts for a low-carb, high-fat version that fits ketogenic dietary needs.

FAQs

• Are these muffins suitable for people with dietary restrictions?

Yes, these muffins are gluten-free and can be made dairy-free by using dairy-free chocolate chips and plant-based milk alternatives.

• Can I substitute the pumpkin puree with another ingredient?

While pumpkin puree provides moisture and flavor, you can replace it with mashed banana or applesauce in equal amounts, though the taste will slightly change.

• Why do I need to let the batter rest for 15 minutes?

Resting allows gluten-free flour to absorb liquid, resulting in a more tender and less grainy texture in the final muffins.

• How can I tell if the muffins are fully baked?

Use the toothpick test – insert a toothpick into the center of a muffin; if it comes out clean with no wet batter, the muffins are done baking.

Gluten-Free Pumpkin Muffins Recipe

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4.6 from 9 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Seasonal spice dances through these delightful gluten-free pumpkin muffins, bringing warmth from autumn’s harvest. Perfectly balanced between tender crumb and rich pumpkin flavor, these muffins invite you to savor comfort in each delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 (15 ounces / 425 grams) can pumpkin puree
• 2 large eggs
• 1 1/4 cup (156 grams) gluten-free 1-to-1 flour
• 1 cup (182 grams) paleo chocolate chips

Sweeteners and Oils:

• 1/2 cup (81 grams) coconut sugar
• 1/4 cup avocado oil or melted refined coconut oil

Spices and Enhancers:

• 1/2 cup (49 grams) unflavored collagen peptides
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda

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Instructions

1. Prepare the oven environment by setting the temperature to 375°F and arranging muffin liners in the tin for easy removal and clean serving.
2. Combine all dry ingredients thoroughly in a spacious mixing vessel, ensuring uniform distribution of gluten-free flour, spices, and leavening agents.
3. Whisk wet components in a separate large bowl until achieving a silky, homogeneous mixture with pumpkin puree creating a rich, smooth consistency.
4. Gently integrate dry ingredients into wet mixture using a flexible spatula, maintaining a delicate touch to preserve air pockets and prevent dense muffins.
5. Carefully incorporate chocolate chips, stirring minimally to distribute evenly without compromising the tender batter structure.
6. Allow batter to rest and settle for quarter-hour, enabling gluten-free flour to absorb moisture and develop optimal texture.
7. Evenly distribute batter across muffin cavities, optionally garnishing with additional chocolate chips for enhanced visual appeal and flavor intensity.
8. Position muffin tin in preheated oven, baking until a testing implement emerges cleanly from the center, indicating complete internal cooking.
9. Initially cool muffins within the tin to stabilize structure, then transfer to a wire rack for complete cooling, ensuring a perfect gluten-free treat ready for enjoyment.

Notes

• Rest the batter for optimal moisture and prevent dense texture, allowing gluten-free flour to absorb liquid completely.
• Gently fold ingredients to maintain air pockets, ensuring light and fluffy muffins without developing tough gluten-free crumb.
• Store cooled muffins in airtight container at room temperature for 3 days or freeze up to 2 months for extended enjoyment.
• Swap chocolate chips with nuts, dried fruit, or seeds to customize flavor profile and add nutritional variety.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 192
• Sugar: 10g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 37mg