Gluten Free Pumpkin Muffins

Soft, cozy, and packed with flavor, these Gluten Free Pumpkin Muffins are a must-bake this fall season. They’re quick, simple, and perfect for breakfast or a snack.

Gluten Free Pumpkin Muffins

Made with almond flour and real pumpkin puree, these muffins come out tender and full of warm, spiced flavor. They’re naturally gluten free, easy to customize, and come together in about 20 minutes.

I love tossing in chocolate chips or chopped nuts for a little extra treat. Whether you need a grab-and-go breakfast or a sweet afternoon pick-me-up, these gluten free pumpkin muffins are a total win.

If you’re craving even more easy muffin recipes, I’ve got a few more favorites you’ll love — Sweet Potato Muffins, Pear Muffins, Pumpkin Banana Muffins, and Double Chocolate Muffins!

Why You’ll Love This Recipe

• Gluten-free: Made with almond flour and tapioca starch, and easy to adapt to dairy-free if needed.
• Soft, fluffy texture: Almond flour and yogurt keep the muffins moist and tender, while add-ins like chocolate chips or walnuts give them extra flavor and crunch.
• Simple ingredients: You’ll only need basic pantry staples — no complicated steps or hard-to-find ingredients here.
• Great for meal prep: They stay fresh for a couple of days and freeze like a dream, so you can always have a batch ready to grab and go.

How To Make Perfect Gluten Free Pumpkin Muffins

Preheat: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups with non-stick spray.

Mix the Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, salt, and pumpkin pie spice until no lumps remain.

Mix the Wet Ingredients: In another large bowl, combine pumpkin puree, melted coconut oil (or olive oil), eggs, and vanilla extract until smooth.

Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix the batter.

Fold in Add-Ins: If you’re adding chocolate chips, nuts, or shredded coconut, fold them in gently at this stage.

Bake: Divide the batter evenly among muffin cups, filling almost to the top (they won’t rise much). Bake for 20-25 minutes, or until a toothpick comes out clean.

Cool: Let the muffins cool in the tin for about 5 minutes, then move them to a wire rack to cool completely.

Pro Tips

• Use Room Temperature Ingredients: Let your eggs sit out for a bit before baking. It helps the batter mix together more easily and bake up evenly.
• Measure Almond Flour Carefully: Spoon the almond flour into your measuring cup, then level it off with a knife. Packing it down can make the muffins too dense.
• Start Checking Early: Almond flour can brown pretty fast, so keep an eye on your muffins a few minutes before the timer goes off.

Key Ingredients And Substitutions

Almond Flour: Creates a soft, tender crumb and keeps the muffins gluten-free. You can swap with finely ground cashew flour if needed, but almond flour works best.

Tapioca Starch: Helps lighten the muffins and gives them a little bounce. Arrowroot starch is a good substitute if you don’t have tapioca on hand.

Pumpkin Pie Spice: Brings all the cozy fall flavor. If you don’t have a mix, use a blend of cinnamon, nutmeg, cloves, and ginger.

Pumpkin Puree: Adds moisture, natural sweetness, and that rich pumpkin flavor. Make sure to use pure pumpkin, not pumpkin pie filling.

Light Brown Sugar: Sweetens the muffins with a hint of molasses flavor. Coconut sugar works as a natural swap if you prefer.

Coconut Oil: Keeps the muffins moist without making them greasy. You can use olive oil or avocado oil instead.

Greek Yogurt: Adds moisture and a little tang. Dairy-free yogurt, like almond or coconut yogurt, works great if you need a dairy-free option.

Walnuts and Chocolate Chips: Totally optional, but they add great crunch and extra flavor. Feel free to swap in pecans, white chocolate chips, or leave them out altogether.

Frequently Asked Questions

Can I make gluten free pumpkin muffins without eggs?

Yes! Swap each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and set for a few minutes). It keeps the muffins moist and adds extra fiber, too.

How can I naturally sweeten these gluten free muffins?

For a more natural sweetness, I like using maple syrup or coconut sugar. They pair really well with the pumpkin and keep the flavor warm and cozy. If I’m looking to lower the sugar, erythritol is another easy swap that still keeps the muffins tasting delicious.

How do I keep the muffins from getting soggy?

Use room temperature ingredients like eggs and yogurt for a smoother batter, and be careful not to overmix. Both make a big difference in the texture.

Why didn’t my muffins rise much?

Almond flour muffins naturally don’t rise as high as regular ones. If yours seem extra flat, check that your baking powder is fresh and avoid overmixing the batter. Also, fill the muffin cups almost to the top for the best results.

What’s the best way to store gluten free pumpkin muffins?

Keep them in an airtight container in the fridge for up to a week, or freeze them for up to 3 months. They thaw out great for a quick snack or breakfast!