Gluten Free Pumpkin Muffins
Best Gluten Free Pumpkin Muffins with streusel topping! Moist, spiced, and bakery-style—perfect for cozy mornings and fall gatherings.
You know what? There’s something magical about pulling a batch of warm pumpkin muffins from the oven on a crisp autumn morning. The kitchen fills with cinnamon and spice, and suddenly everyone’s gathering around asking when they can have one.
I’ll never forget the first time I made these Best Gluten Free Pumpkin Muffins for a neighborhood fall potluck. Honestly, I was nervous—would anyone even notice they were gluten-free? Well, they disappeared in minutes, and three people asked for the recipe before I’d even finished my coffee.
These Homemade Gluten-Free Pumpkin Muffins are tender, warmly spiced, and topped with a buttery streusel that adds the perfect sweet crunch. Whether you’re new to gluten-free baking or just craving a cozy breakfast treat, this gluten-free Pumpkin Muffins Recipe delivers bakery-quality results every single time.
Table of Contents
Ingredients
| Wet Ingredients | Amount |
|---|---|
| Large eggs | 2 |
| Melted butter or coconut oil | 6 tablespoons |
| Pure pumpkin puree | 1 ½ cups |
| White sugar | ⅔ cup |
| Light brown sugar | ½ cup |
| Vanilla extract | 2 teaspoons |
| Apple cider vinegar | 1 teaspoon |
| Dry Ingredients | Amount |
|---|---|
| Gluten-free all-purpose baking flour | 1 ¾ cups |
| Baking powder | 1 ½ teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Cinnamon | ½ teaspoon |
| Pumpkin pie spice | 2 ¾ teaspoons |
| Chocolate chips | ½ cup |
| Streusel Topping | Amount |
|---|---|
| Brown sugar | 4 tablespoons |
| Gluten-free all-purpose flour | 4 tablespoons |
| Butter or coconut oil (softened) | 2 tablespoons |
| Pumpkin pie spice | ¼ teaspoon |
Instructions
Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners and set it aside while you prepare the batter.
Step 2: In a large mixing bowl, whisk together the eggs, melted butter (or coconut oil), pumpkin puree, both sugars, vanilla, and apple cider vinegar until the mixture is completely smooth and glossy. The vinegar might seem like an odd addition, but it helps activate the leavening agents for that perfect rise.
Step 3: Add the gluten-free flour (make sure to spoon and level it for accuracy), baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to the wet ingredients. Whisk gently until just combined—you want a smooth batter without overmixing, which can make gluten-free muffins dense.
Step 4: Fold in the chocolate chips using a spatula, distributing them evenly throughout the batter. Trust me, those melty pockets of chocolate make these Pumpkin Muffins (Gluten-Free) absolutely irresistible.
Step 5: Scoop the batter into your prepared muffin tin, filling each cup right to the top. This ensures you get those beautiful, bakery-style domed tops that look as good as they taste.
Step 6: In a small bowl, combine the brown sugar, gluten-free flour, and pumpkin pie spice for the streusel. Cut in the softened butter or coconut oil with a fork, working it until the mixture becomes crumbly and resembles coarse sand.
Step 7: Using your fingers, gently sprinkle the streusel topping over each muffin, pressing it lightly so it adheres. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 8: Let the muffins cool in the tin for about 15 minutes—this helps them set properly and prevents crumbling. Then transfer them to a wire rack to finish cooling completely, though I won’t judge if you sneak one while it’s still warm.
Substitutions
Dairy-Free Option: Swap the butter for coconut oil or your favorite dairy-free baking stick in both the muffins and streusel. The texture stays wonderfully moist, and you get a subtle coconut undertone that pairs beautifully with pumpkin spice.
Sugar Alternatives: You can replace the white sugar with coconut sugar for a deeper, caramel-like flavor. Just know that your gluten-free Pumpkin Muffins Recipe will have a slightly darker color and richer taste.
Egg Substitutes: For an egg-free version, try using two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes). According to trusted gluten-free baking science resources, flax eggs work particularly well in muffin recipes with plenty of moisture like these.
Chocolate Chips: Feel free to swap chocolate chips for chopped walnuts, pecans, or even dried cranberries if you prefer. Each variation brings its own personality to these Homemade Gluten-Free Pumpkin Muffins.
Troubleshooting
Muffins Sinking in the Middle: This usually means the oven temperature was too low or the muffins were underbaked. Use an oven thermometer to verify your temperature, and don’t pull them out until that toothpick test comes back clean.
Dry or Crumbly Texture: Overmixing the batter or using too much flour can dry out gluten-free baked goods. Always spoon and level your flour rather than scooping directly from the bag, which packs it down and adds extra.
Streusel Sliding Off: Make sure your streusel mixture has enough butter to hold together—it should clump when squeezed. If it’s too dry, add another half tablespoon of softened butter and mix again.
Uneven Baking: Rotate your muffin tin halfway through baking if your oven has hot spots. This ensures all twelve Pumpkin Muffins (Gluten-Free) bake evenly and develop that gorgeous golden-brown top.
Storage
Store your cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. The pumpkin keeps them naturally moist, so they taste fresh even on day five.
For longer storage, freeze these Best Gluten Free Pumpkin Muffins for up to 3 months in a freezer-safe bag or container. Thaw overnight in the fridge or pop one in the microwave for 30 seconds for a quick warm breakfast.
Serving Suggestions
These muffins are perfect alongside your morning coffee or as an after-school snack with a glass of cold milk. Man, oh man, they’re also amazing warmed up and slathered with a little salted butter or cream cheese.
Try pairing them with our wholesome gluten-free banana nut muffins for a complete fall brunch spread. They’re also wonderful packed into lunchboxes for Thanksgiving week or brought to holiday gatherings where you want something homemade and special.
Variations
Kid-Friendly Version: Skip the streusel and let the kids help sprinkle cinnamon sugar on top before baking instead. You could also reduce the pumpkin pie spice slightly if your little ones are sensitive to stronger flavors.
Double Chocolate: Replace the pumpkin pie spice with cocoa powder and use dark chocolate chunks for an indulgent chocolate-pumpkin twist. These taste like autumn and dessert had a delicious baby.
Maple Glaze: Whisk together powdered sugar and pure maple syrup to create a simple glaze, then drizzle it over cooled muffins. This adds an extra layer of sweetness that makes these Homemade Gluten-Free Pumpkin Muffins feel even more special.
Protein Boost: Stir in a scoop of vanilla protein powder (reduce flour by ¼ cup) and add extra pumpkin puree if needed. Perfect for post-workout mornings when you want something nourishing that still feels like a treat.
Gluten Free Pumpkin Muffins FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and mash your pumpkin until it’s completely smooth, then measure out exactly 1 ½ cups. Fresh pumpkin can be wetter than canned, so you might need to reduce liquid slightly or add a tablespoon more flour.
What’s the best gluten-free flour for this recipe?
I recommend a high-quality all-purpose blend that includes xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. These blends are formulated to mimic regular flour and give your gluten-free Pumpkin Muffins Recipe the best texture and structure.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin—it should come out clean or with just a few moist crumbs. The tops should also spring back lightly when touched, and the edges will pull away slightly from the liner.
Can I make mini muffins instead?
Yes! This batter makes about 24 mini muffins. Reduce the baking time to 15-18 minutes and check for doneness with the toothpick test.
Why do my gluten-free muffins always turn out dense?
Dense muffins usually result from too much flour, overmixing, or skipping the apple cider vinegar. According to authoritative nutrition research on gluten-free baking, acids like vinegar help activate leavening agents in gluten-free recipes for a lighter crumb.
Well, there you have it—your new go-to recipe for Best Gluten Free Pumpkin Muffins that’ll have everyone asking for seconds. These tender, spiced beauties prove that gluten-free baking can be just as delicious (if not more so!) than traditional recipes.
Whether you’re baking for a cozy weekend breakfast or prepping a batch for busy weekday mornings, these muffins deliver comfort in every bite. Don’t forget to check out our collection of easy gluten-free paleo banana muffins and bright gluten-free lemon poppy seed muffins for even more baking inspiration.
Gluten Free Pumpkin Muffins
Equipment
- Muffin tin
- Muffin liners
- Large mixing bowl
- Whisk
- Small bowl
- Fork
- Spatula
- Wire rack
Ingredients
Wet Ingredients
- 2 large eggs
- 6 tablespoons melted butter or coconut oil
- 1 ½ cups pure pumpkin puree
- ⅔ cup white sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 1 ¾ cups gluten free all purpose baking flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 ¾ teaspoons pumpkin pie spice
- ½ cup chocolate chips
Streusel Topping
- 4 tablespoons brown sugar
- 4 tablespoons gluten free all purpose flour
- 2 tablespoons butter or coconut oil softened
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners and set it aside while you prepare the batter.
- In a large mixing bowl, whisk together the eggs, melted butter (or coconut oil), pumpkin puree, both sugars, vanilla, and apple cider vinegar until the mixture is completely smooth and glossy. The vinegar might seem like an odd addition, but it helps activate the leavening agents for that perfect rise.
- Add the gluten-free flour (make sure to spoon and level it for accuracy), baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to the wet ingredients. Whisk gently until just combined—you want a smooth batter without overmixing, which can make gluten-free muffins dense.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the batter. Trust me, those melty pockets of chocolate make these pumpkin muffins absolutely irresistible.
- Scoop the batter into your prepared muffin tin, filling each cup right to the top. This ensures you get those beautiful, bakery-style domed tops that look as good as they taste.
- In a small bowl, combine the brown sugar, gluten-free flour, and pumpkin pie spice for the streusel. Cut in the softened butter or coconut oil with a fork, working it until the mixture becomes crumbly and resembles coarse sand.
- Using your fingers, gently sprinkle the streusel topping over each muffin, pressing it lightly so it adheres. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the tin for about 15 minutes—this helps them set properly and prevents crumbling. Then transfer them to a wire rack to finish cooling completely, though I won’t judge if you sneak one while it’s still warm.
