Gluten Free Pumpkin Muffins

Name: Gluten Free Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/4 cup gluten free all purpose flour (with xanathan gum*); 1/4 cup almond flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ginger; 1 cup pure pumpkin puree; 1/2 cup coconut oil, melted; 1 1/4 cups granulated sugar**; 2 large eggs; 1 tsp vanilla; 1/4 cup granulated sugar; 1 1/2 tsp cinnamon

by Jenna / 32 Comments

This simple recipe for Gluten Free Pumpkin Muffins is SO delicious! They’re also dairy free, made with almond flour and coated in cinnamon sugar for a little extra sweetness. With an incredibly moist texture and rich pumpkin flavor, this is bound to be your new favorite pumpkin muffin recipe!

a gluten free pumpkin muffin on a wire cooling rack

Why I love this recipe

These Gluten Free Pumpkin Muffins are SO easy to make and taste AMAZING. You won’t even know they’re completely gluten and dairy free. Using a blend of gluten free flours along with coconut oil, these muffins are super moist with a soft and delicate texture. Better yet, they stay moist for days!

a bowl of pumpkin, sugar, and coconut oil mixed together

a bowl of pumpkin, sugar, coconut oil, eggs, and vanilla mixed together

a bowl of gluten free pumpkin muffin batter

Tips for baking perfect gluten free muffins

This is still a simple recipe, but following these tips will ensure they turn out perfect every time:

Pumpkin puree – I’ll let you in on a little secret, using chilled pumpkin puree makes this recipe even better! It doesn’t make or break it, but I found that when I refrigerated the pumpkin puree before making these muffins, they turned out just a little bit more dense and moist.
Coconut oil – Make sure the coconut oil is completely melted before adding it to the batter. Otherwise, you’ll be left with a clumpy batter and pockets of oil in the muffins.
Mixing the batter – For each step, make sure the batter is thoroughly mixed. Above is each stage; from the coconut oil, pumpkin, and sugar, then adding the eggs and vanilla, and finally the dry ingredients. This will ensure a completely smooth batter.
Use a cookie scoop – This is a fairly thick batter, so use a large cookie or ice cream scoop to make filling these liners easy. The recipe makes exactly 12 muffins so as long as all the muffins are evenly filled, they should all bake the exact same.

a tray of pumpkin muffins that are ready to be baked

This is the scoop I use for these muffins. It distributes the perfect amount of batter into each liner. Plus, it’s what I use for 90% of my cookie recipes so it’s definitely a staple in my kitchen!

If you don’t have a scoop, just use two spoons. Take a large spoonful of batter and push it into the liner with the other spoon. Each muffin takes about 2 heaping spoonfuls.

This recipe makes exactly 12 muffins so it isn’t a guessing game when it comes to filling the liners. Each should be filled 3/4 of the way full with zero batter left behind.

These muffins bake for 20 minutes. When they’re done, they should be puffed up with some shallow cracks running through the tops. Stick a toothpick in the center to make sure they’re completely baked through.

If they aren’t, keep baking for 1-2 minutes at a time. It’s easy to over bake these so just keep testing them until they’re ready.

tossing a pumpkin muffin in a bowl of cinnamon and sugar to coat

Cinnamon Sugar Coating

The cinnamon sugar coating turns these Gluten Free Pumpkin Muffins into Snickerdoodle Pumpkin Muffins! It adds just a touch more sweetness and flavor to take this recipe over the top.

There are two options with the coating. You can either just coat the tops or the entire muffin. For the tops, dunk them in the cinnamon sugar when they’re still warm and twist to coat. Be careful as they’ll be extra soft at this point.

To coat the entire muffin, wait about 20 minutes until the muffins are completely cool. Then, gently tear the liners off and toss in a bowl of cinnamon sugar. They’re so moist that the sugar will easy stick.

It’s best to do this right before serving. By the next day the sugar will being to dissolve into the muffins because again, they’re super moist! It doesn’t disrupt the flavor or texture, just the muffin’s appearance.

a bite taken out of a gluten free pumpkin muffin

FAQs

Can I omit the cinnamon sugar coating?

Absolutely! It doesn’t make or break this recipe, it’s just a little extra something to jazz up these muffins. I’ve tried them both ways and they’re equally delicious.

Can I make these muffins any healthier?

A majority of the ingredients in this recipe are fairly healthy, as far as muffin recipes go. The only ingredient you would need to swap is the sugar. For a healthy pumpkin muffin recipe, swap the granulated sugar with coconut sugar. The muffins will turn out a little darker but they’ll taste just as good! As for the coating, coconut sugar won’t stick as well as granulated sugar. Instead, leave out the cinnamon sugar coating and opt for pumpkin seeds. Sprinkle some on top of the muffins before baking for a little extra crunch.

Can I make my own pumpkin puree?

Of course! This recipe works really well and freezes well in silicone ice cube trays. It is also great for using up carving pumpkins the day after Halloween.

Can I bake these with regular all-purpose flour?

Unfortunately the recipe won’t turn out the same. But I do have a recipe for Pumpkin Bread that also works great as muffins… or bake it just the way it is! For muffins, bake at 350F for 20 minutes and fill the liners 2/3 of the way full. Either follow the toppings in that recipe or stick with the cinnamon sugar coating used there. Trust me, it’s just as good as this recipe!

Can I use a different oil besides coconut?

Yes, just make sure to stick with an oil. Butter doesn’t make these muffins as moist and apple sauce makes the muffins too mushy. You can swap with any mild-flavored oil of your choosing.

How long will these muffins keep?

The best part about this recipe is that they stay moist for days later. If anything, they just keep getting better. These muffins will keep in a air tight container at room temperature for up to 5 days…if they aren’t gobbled up by then! For a little longer, they’ll keep in the fridge for up to 10 days. They can be enjoyed warm, at room temperature, or chilled. It’s all depends in your preference.

gluten free pumpkin muffins scattered on a board with their wrappers taken off

For more delicious pumpkin recipes, check out my:

Make sure to tag me @butternutbakery on Instagram and comment below if you make these Gluten Free Pumpkin Muffins. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!