Gluten-Free Pumpkin Muffins

Recipe for gluten free pumpkin muffins.

These muffins are more like a hearty breakfast bread than a cake-like dessert muffin. So so yummy!

Gluten Free Pumpkin Muffins

  • Servings: 12 muffins, 24 24 mini-muffins
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

These muffins are more like a hearty breakfast bread than a cake-like dessert muffin. So so yummy!


  • 1 ¾ cup Gluten-Free Flour
  • ¼ cup GF coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons xanthan gum (only if not included in GF Flour mix)
  • 1 teaspoon GF baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • pinch of ground ginger
  • ½ teaspoon salt
  • ½ cup butter (use Earth Balance for dairy-free)
  • 1 1/3 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 1/3 cup milk (use almond, soy, or coconut milk for dairy-free)
  • ½ cup chopped nuts or raisins (optional)


  1. Preheat the oven to 350 degrees F and generously grease 24 mini-muffin cups or 12 regular sized muffin tins.
  2. In a large bowl, whisk together the Gluten-Free Flour, Coconut Flour, baking soda, xanthan gum, baking powder, cinnamon, nutmeg, ginger, and salt until it becomes one uniform consistency. NOTE: If you are using a GF Flour that already includes xanthan gum you do not need to add it again). Also, if you do not have coconut flour, you can replace it with more Gluten Free Flour. I like the coconut flour because it increases the muffins’ fiber content, making the muffins seem more like hearty breakfast bread than a cake-like dessert muffin.
  3. In a separate bowl using an electric mixer, cream the butter until white.
  4. Add the sugar and beat until fluffy, about 5 minutes.
  5. Add the eggs, one at a time.
  6. Stir in the pumpkin puree.
  7. Stir in the dry ingredients in two parts, alternating with the milk.
  8. Add optional chopped nuts or raisins.
  9. Spoon the batter into the prepared muffin cups. Give the muffin tin a good tap or two on the counter to settle the mix.
  10. Bake at 350 degrees F for 15 -18 minutes.

    Let cool and drizzle with Cream Cheese Frosting.

Gluten Free Pumpkin Muffins
Recipe for Gluten Free Pumpkin Muffins

I like to use King Arthur Flour, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds (Packaging May Vary) that you can order from It includes xanthan gum so you will not need to add that as an extra ingredient.


Published by picketfenceartstudio

Artist/Photographer/Traveler/The Original GFMom

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