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Gluten Free Pumpkin Muffins

I love Pumpkin season! There is so much family fun that revolves around pumpkins in the Fall, from pumpkin patch adventures to Halloween carving and of course the baking. We have a pumpkin pie pancakes recipe that we love, and my kids have been begging me to come up with more pumpkin recipes. So, I thought I’d start by working on a healthy gluten free pumpkin muffins recipe.

gluten free pumpkin muffins

My goal was to come up with a simple recipe made with 10 ingredients or less and make it refined sugar free without compromising the taste. It took a few tries, but we did it! The muffins are a huge hit with the whole family from the littlest eaters to the grandparents.

If at first you don’t succeed, try try again

The first time we made it, the recipe was too dry. I knew right away that I needed to reduce the amount of flour in it by at least a quarter cup. While we’re on the topic of flour, do you know how to measure it properly? If you scoop it out with a measuring cup, you’re probably getting too much flour because some of it compresses. I first learned that from GF Jules in her 18 tips for Gluten Free Bread Baking article. Instead, I use a spoon to scoop the flour into my measuring cups and it’s made a world of difference in my baking.

gluten-free-pumpkin-muffins

In addition to reducing the flour, I also added an egg and because cleaning dishes is my least favorite thing to do I also switched to making it all in one bowl. The result was almost perfect with moist muffins but a slightly too dry top. So, I reduced the temperature by 25 degrees to 325. The “third time really was the charm” as they say. These gluten free pumpkin muffins are totally delicious. They are great for breakfast, snacks and keep well in a lunchbox. Here’s the simple recipe so you can enjoy some too!

dairy-free-pumpkin-muffins

Gluten Free Pumpkin Muffins

This recipe makes 12 standard size muffins. By ingredients it is gluten free, dairy free, nut free (does contain coconut) and refined sugar free.

dairy-free-gluten-free-pumpkin-muffins

Gluten Free Pumpkin Muffins

This recipe makes 12 standard size muffins. By ingredients it is gluten free, dairy free, nut free (does contain coconut) and refined sugar free.

Course Breakfast
Cuisine American
Keyword gluten free pumpkin muffins
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 152 kcal
Author Jereann Zann

Ingredients

  • 2 cups gluten free flour
  • 1 1/2 tsp aluminum free baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 15 oz pumpkin puree
  • 1/2 cup coconut palm sugar refined sugar free
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 egg whisked

Instructions

  1. Preheat your oven to 325 degrees.
  2. Take out a large mixing bowl, a 12 cup muffin pan, and muffin liners if you plan to use them.
  3. Add your gluten free flour to the mixing bowl.
  4. Next, add your baking powder, baking soda, salt, and pumpkin pie spice and mix by hand with a whisk until well combined.
  5. Make a hole in the center of your dry mix, and start adding your wet ingredients in the center of the bowl.
  6. The first wet ingredient should be your coconut oil, followed by your coconut palm sugar and maple syrup.
  7. Next, add your pumpkin puree and mix with a hand mixer for 2 minutes on low. You don't want to start it at a higher speed or the mix will fly out of the bowl.

  8. Add your whisked egg and continue to mix on medium until the batter is totally smooth. This takes about 3 minutes.

  9. The batter will be smooth but thick.
  10. If you're not using muffin liners, be sure to spray the muffin pan or dab a drop of coconut oil into each muffin cup and spread it so that the muffins don't stick.
  11. Scoop 1/4 cup of batter with a measuring cup into each muffin liner or muffin cup. This will give you evenly sized muffins.
  12. Bake for 20 minutes.
  13. Let them cool for 5 minutes and remove them from the pan.
  14. Enjoy them hot and fresh out of the oven, or let them cool completely before serving. They're great both ways so the choice is up to you!

Recipe Notes

This recipe can also be used to make Pumpkin bread. Simply cook the batter in a loaf pan for 50-60 minutes. 

Nutrition Facts
Gluten Free Pumpkin Muffins
Amount Per Serving
Calories 152 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 221mg 9%
Potassium 83mg 2%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 9g
Protein 2g 4%
Vitamin A 0.4%
Calcium 5.1%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

Can I turn this recipe into Gluten Free Pumpkin Bread?

YES you can! It makes enough for one standard size loaf. Follow the same directions above, pour into a loaf pan, make a slit down the center length wise with a knife to help reduce the natural splitting that can take place with baked breads. Bake at 325 for 50-60 minutes. You can cover the bread with aluminum foil after 30 minutes if you think the top is becoming too dry. You’ll know when the recipe is finished cooking when you test it with a toothpick and it comes out clean without liquid batter.

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