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!
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
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!
Total Time Required
- 10 minutes to prep the batter
- 15 minute rest (this helps produce domed tops!)
- Bake for 7 minutes at 425ºF
- Bake for 17-20 minutes at 350ºF
- 20-30 minutes to cool
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.
WHAT IS THE BEST GLUTEN-FREE FLOUR SUBSTITUTE?
The key to a good gluten-free pumpkin muffin is in the flour blend. I’ve tested just about all of them at this point and my favorite is King Arthur Gluten-Free All-Purpose Flour. If you don’t use that, I recommend a measure-for-measure all-purpose flour substitute; a single flour like almond or coconut won’t work in this recipe.
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.
Gluten Free Pumpkin Muffin Recipe
Ingredients
- 2 ¼ cups gluten free all purpose flour, 270 grams
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- 1 can 15 oz 100% pure pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
If adding chocolate chips
- 1 ½ cups semi-sweet chocolate chips
If adding crumb topping
- 1 ½ cups gluten free all purpose flour, 180 grams
- ⅔ cup brown sugar, packed
- 1 ½ tsp cinnamon
- ¼ tsp salt
- 1 stick unsalted butter (1/2 cup), melted
Instructions
- 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.
- 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.
- Gradually mix in the dry ingredients (and 1 cup chocolate chips if using), mixing by hand or with a mixer on low just until combined. The batter will be very thick! Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, 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 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. If you are choosing to add chocolate chips and skip the crumb topping, press the remaining 1/2 cup chocolate chips into the muffins.
- 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. Ideally you want substantial pieces of crumb.
- 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.Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
Made them for book club, so good! I’m GF, but no one could tell they were GF, everyone loved them!
One of the best gluten free muffin recipes I have tried in years!!! Will make another batch soon!
Best muffins ever! They are not dense like most gf baked goods! I have made them twice now once with crumble and once with chocolate chips both ways are good!