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Fluffy Gluten-Free Pumpkin Muffins

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Light, moist, and tender gluten-free pumpkin muffins that rise like a cloud. These easy-to-make treats are perfect for fall brunches and satisfy cravings without the heaviness of traditional gluten-free baking.

Ingredients

Scale
  • 1 1/2 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 1 cup Pumpkin Puree (not pie filling)
  • 1/2 cup Vegetable Oil or Melted Coconut Oil
  • 2 Large Eggs (room temperature)
  • 3/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
  3. In a separate medium bowl, whisk the pumpkin puree, oil, eggs, sugar, and vanilla extract until smooth and uniform.
  4. Pour the wet ingredients into the dry ingredients. Fold together gently with a spatula until just moistened; do not overmix. Small lumps are okay.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Do not open the oven door during the first 15 minutes.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure your gluten-free flour blend contains xanthan gum for proper binding. Do not overmix the batter to avoid a dense texture. Room temperature ingredients help create a smoother batter. If using fresh pumpkin puree, ensure it is drained to remove excess water.

Nutrition

Keywords: gluten-free, pumpkin muffins, fall baking, easy muffins, dairy-free, healthy breakfast, gluten-free baking

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