Gluten Free Pumpkin Muffins

These gluten-free pumpkin muffins are moist and tender, with rich pumpkin flavor and fall spices. While they look extra fancy like a bakery style muffin, they are easy to make with everyday pantry staples! 

This recipe for gluten-free pumpkin muffins won’t disappoint. Like my gluten-free vanilla cupcakes, you’ll get a tender crumb, perfect texture, and all those fall flavors you’ve been craving! They’re so good, you can share them with friends and no one will suspect that they’re gluten-free!

Variations

Our base recipe for gluten free pumpkin muffins can be easily transformed into gluten free pumpkin muffins with streusel topping or gluten free pumpkin chocolate chip muffins! 

To add a crumb topping, follow our streusel topping directions in the recipe card. If you want to make pumpkin chocolate chip muffins, add 1 cup of semi-sweet chocolate chips to the batter while mixing. Then press an additional 1/2 cup of chocolate chips on top of the muffins before baking.

You can also opt to skip the streusel and the chocolate chips, and make plain pumpkin muffins! 

Ingredients

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

FOR THE CRUMB TOPPING:

• Gluten-free all purpose flour – I recommend King Arthur’s Gluten Free All Purpose Flour
• Brown sugar
• Cinnamon
• Salt
• Unsalted butter – straight from the fridge is fine because we’re going to melt the butter

FOR THE MUFFINS:

• Gluten-free all purpose flour – I recommend King Arthur’s Gluten Free All Purpose Flour
• Baking powder 
• Baking soda
• Salt
• Cinnamon, nutmeg, and ginger – classic fall spices 
• Pumpkin puree – not pumpkin pie mix
• Granulated sugar
• Brown sugar
• Vegetable oil
• Eggs

If adding chocolate chips, I recommend using 1 & 1/2 cups semi-sweet chocolate chips. 

How to Make Gluten Free Pumpkin Muffins

Ready to start baking? Here’s what you’ll need to do.

MAKE THE CRUMB TOPPING:

Mix all ingredients. In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well to combine all the dry ingredients. 

Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together.

Set aside. Set the crumb aside until ready to use. The streusel topping can be made in advance and stored in an airtight container in the fridge for 3 days. 

Make the gluten free muffins

Mix the dry ingredients. In a mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.  Stir with a spoon to combine and set aside.

Mix the wet ingredients. In a larger mixing bowl combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil and eggs. Stir to combine with a spatula or mixer on low for 30 seconds. 

Finish the batter. Gradually mix in the dry ingredients, mixing by hand or with a mixer on low just until combined. The batter will be very thick!

Rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes.

Prepare. Preheat the oven to 425ºF. For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. 

Fill. Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy. 

Assemble the muffins

Add streusel topping. Break the crumb into small pieces and begin to generously pile the crumb topping on each muffin. I found it easiest to squeeze some of the crumb in my hands, forming a ball, then break off smaller pieces, lightly pressing the crumb into the batter.

Bake. Bake at 425ºF for 7 minutes, then after those initial 7 minutes, remove the muffins from the oven and quickly press the crumb topping back into the batter. You’ll notice that some of the crumbs are falling off the sides. The goal here is to get those crumbs back on the muffins while the batter is still wet.

Return the muffins to the oven, then drop the temperature to 350ºF for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.

How to Create Bakery Style Muffin Tops

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops.

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. PILE ON THE CRUMB

The more crumb you pile on, the more crumb the muffin will have. I pile on the crumb and lightly press it into the muffin batter. 

3. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a domed shape.

4. PUSH THE CRUMB BACK ON

After those initial 7 minutes, remove the muffins from the oven and quickly press the crumb topping back into the batter. You’ll notice that some of the crumbs are falling off the sides. The goal here is to get those crumbs back on the muffins while the batter is still wet. Return the muffins to the oven,  drop the temperature to 350ºF and bake for 17-20 minutes. 

4. FILL EVERY OTHER MUFFIN CUP

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

Can These Muffins Be Frozen?

Yes, you can freeze gluten-free pumpkin muffins. Place them on a sheet pan and freeze them uncovered until they are frozen through and feel solid. Wrap the muffins in plastic wrap and place them in a freezer bag or airtight container. Freeze the muffins for up to 3 months, then let them thaw at room temperature before serving.