Gluten-free Pumpkin Muffins Recipe

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You know that feeling when you’re so exhausted you could literally sleep for days on end? Or where you feel at any moment you are just going to keel over in a twitching fit of exhaustion? Yeah, that about sums up my current state. Between jet lag and Vegas (if you’ve been there, you know), I’m like a walking zombie. Pair that with a FULL to the brim workload and another trip this weekend, you get the equation for a breakdown. BUT. let’s hope that doesn’t happen. Instead, let’s talk about something full of joy and awesomeness, a gluten-free pumpkin muffins recipe.

I know, nay-sayers, “it’s too early for pumpkin.” “SUMMER ISN’T OVER YET!” “I’m not ready for pumpkin recipes.” Guess what? I don’t care šŸ™‚ I love pumpkin. I eat pumpkin year round, not just during the fall when it’s in season and trendy. Pumpkin is my jam. Muffins are my peanut butter. Add the two together and you have one awesome sandwich.Ā Please forgive me, I know not what I say.

I’m always a little hesitant about using gluten-free flour. Mainly because one of my good friends is allergic to gluten and tells me most of them taste that crap. She gets her flour DELIVERED to her house from some fancy bakery in NYC b/c the local kinds she finds don’t hold together. But, given IĀ receivedĀ a bag of gluten-free all-purpose flour from the amazing people at Bob’s Red Mill, I thought I had to give it an honest college try.

As you can tell by the extremely moist, mout-watering, fluffy and delicious muffin staring back at you, my experiment was a RAVING success. And not just to myself or my husband who have little to no idea about gluten-free foods. To my good friend who came over and gobbled them up! A-freakin’-WIN.

“I’d like to first thank God, you know, forĀ bringingĀ me here. Then, of course, to the academy for giving me the chance to make such an awesome muffin. And to my mom and dad, who like totally always inspired me.”

I’m going to stick my face under the coffee spout now. kthanksbye.

Gluten-free Pumpkin Muffins

Yields about 12 muffins. Recipe adapted from Bob’s Red Mill.
Prep time: 10 minutes
Cook time: About 20 – 22 minutes


  • 1/4 cup sugar
  • 1/4 cup + 1 tablespoon brown sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • 7/8 cup gluten-free flour (or 3/4 cup + 2 tablespoons)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon gluten-free vanilla extract
  • Dash of salt


  1. Preheat oven to 350 degrees F. Grease a 12 cavity muffin pan with nonstick cooking spray and set aside.
  2. Mix flour, salt, pumpkin pie spice and baking soda together in a medium bowl. In another bowl, beat or whisk the sugars, oil, applesauce and eggs together. Add in pumpkin puree and whip until fully combined. Stir in vanilla. Carefully pour the dry ingredients into the wet ingredients and mix well. Add additional spice or sugar to taste.
  3. Fill muffin cavities about 3/4 the wall full. Then bake for 20 – 22 minutes, or until golden brown. Let cool slightly and enjoy!

Nutritional information per muffin:

Calories: 110.75
Fat: 5.75 grams
Carbohydrates: 13.5 grams
Fiber: 2.5 grams
Protein: 2.2 grams
Weight Watchers Points: Ā 3

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  1. Posted by Melanie on
    Wednesday, August 22nd, 2012
    I just might have to deign to buy my gluten free flour in the store now! They were delicious. It's too bad there are no dedicated bakeries in the DC area :(
  2. Posted by Gina on
    Wednesday, August 22nd, 2012
    Bahaha! I just about spit out my coffee reading your acceptance speech at the end. Love these. And I'm with you, I'm down with pumpkin all year round.
  3. Posted by elizabeth @ chronic venture on
    Wednesday, August 22nd, 2012
    yum! definitely will have to try these!
  4. Posted by Kels (K&K Test Kitchen) on
    Wednesday, August 22nd, 2012
    Ahh, I'm totally on-board with year round pumpkin eating. It's too good to save for fall. And these muffins look soooo good. Good luck with the Vegas "hang-over" (I've experienced it and that is exactly what it is haha)!
  5. Posted by Erica House on
    Wednesday, August 22nd, 2012
    Love this! I hate muffin recipes that include wayyy to much sugar. Can't wait to try!
  6. Posted by kim@hungryhealthygirl on
    Wednesday, August 22nd, 2012
    I'm ready for pumpkin too!! I think I need to stop holding out and make these muffins!
  7. Wednesday, August 22nd, 2012
    Bring on the pumpkin, my friend! How about you bring these, and I'll bring some PB bars this weekend, OK?
  8. Posted by kjpugs on
    Wednesday, August 22nd, 2012
    OMG I am sooo into pumpkin for the fall so I love seeing this!

    If I am not concerned about gluten can I just switch out for the flour I have? Or is that a no-go?
  9. Posted by Erin Sellin on
    Wednesday, August 22nd, 2012
    I am ready for pumpkin! I am new to gluten free - need to get this flour!
  10. Posted by Stephie @ Eat Your Heart Out on
    Wednesday, August 22nd, 2012
    Gluten free baking totally wigs me out. I get so neeeeervous about it! But if you say this stuff is good, I may just give it a try.
  11. Posted by Klcrawley on
    Wednesday, August 22nd, 2012
    Hooray! No dairy either. :)
    Have a great trip!
  12. Posted by Jennifer Drummond on
    Thursday, August 23rd, 2012
    Yum! I love pumpkin and pumpkin season is right around the corner. I can't wait!!
  13. Posted by Kristina Kubik on
    Thursday, August 23rd, 2012
    Hahah I hope you're not drowning in coffee by now... your Vegas pics looked AWESOME! I"m with your friend on the GF flours... I've had some problems with them before, some of them have the most funky taste. Love Bob's Red Mills though, have it in my pantry right now! And your muffins look delish! You had me at pumpkin :)
  14. Posted by Stephanie on
    Thursday, August 23rd, 2012
    oh my gosh! I'm so excited for pumpkin! These sounds so delectable!
  15. Posted by christina on
    Thursday, August 23rd, 2012
    I have a random can of pureed pumpkin lying around and now I have a use for it! I can NOT wait for Fall. It is still 115 here in Scottsdale, AZ and I welcome any and everything Fall related.
  16. Posted by Savory Simple on
    Thursday, August 23rd, 2012
    Ha, I have a pumpkin recipe going live tomorrow as well. Fall is around the corner! I so feel you with the Vegas crash. You'll be back to normal in no time, hang in there!
  17. Posted by Jessica_AKitchenAddiction on
    Friday, August 24th, 2012
    I posted a pumpkin recipe today! I love pumpkin year round! I will definitely give these a try. :)
  18. Posted by seriouslysassymama on
    Monday, September 10th, 2012
    These look great.
  19. Posted by Amanda on
    Saturday, September 29th, 2012
    Oh wow. I just made these and they're fantastic - moist, delicious, slightly sweet, and with that amazing pumpkiny taste that announces fall's finally here. Thanks for the great recipe!

    Oh, for those who are curious - I swapped regular AP flour for gluten-free and they came out perfectly!
    • Posted by realistic nutritionist on
      Saturday, September 29th, 2012
      Aren't they SOO good? I'm so glad you love them!
  20. Posted by Squeaky Bear on
    Monday, October 8th, 2012
    I just made these in the original form- from the bob's website- and found I can taste the baking soda a teeny bit. I will try again, measuring carefully and using your adaptation (brown sugar, vanilla) because the texture and moistness and taste (besides a slight baking soda after taste) is great!! I have to hide them from the small bears so I can serve them for dessert with a teeny bit of icing and some vanilla ice cream for dessert.

    It is Thanksgiving up here in the Canadian woods, so I will go on a pumpkin buying rampage tomorrow when it is all on sale, haha.
  21. Posted by Melissa Bithorn on
    Friday, October 19th, 2012
    Awesome recipe and love the nutritional info on bottom. Thanks!
  22. Posted by dani on
    Monday, October 29th, 2012
    Made these tonight and they were beautiful and delicious. Thank you so much!
  23. Posted by jenifer on
    Wednesday, November 14th, 2012
    Made these today & there are delicious, very moist. I used Hodgson Mill Multi Purpose Baking mix & they turned out light & fluffy. Thank-you :)
  24. Posted by velomango on
    Monday, December 3rd, 2012
    These are great! I cut the oil and sugar a bit, used 1 tsp. cinnamon and 1 tsp. nutmeg (I didn't have any pp spice on hand) and put dark choc chips on top to make them a more decadent treat/dessert - wonderful, thank you for the recipe!
  25. Posted by nod on
    Friday, March 15th, 2013
    although i appreciate the stories, i do wish there were a 'print' button so as not to waste paper printing the entire site!
  26. Posted by Michelle on
    Friday, March 15th, 2013
    Good for you! I'm SO GLAD that you brought God into that! Most people would have been scared to! And the recipe sure looks delicious!
  27. Posted by Dana on
    Saturday, May 18th, 2013
    I noticed on my Bobs Red Mill All purpose flour bag, it says to add xanthan gum. Do I need to do this. It's for the pumpkin muffin recipe. I say another pumpkin recipe on line and it didn't say anything about Xanthan either???? just wondering what the deal is. Please help, thanks, I can't wait to use your recipes.
    • Posted by cgallam10 on
      Wednesday, May 22nd, 2013
      Hey Dana!

      I did not add Xantham gum, so I don't think you need to!
  28. Posted by Renell on
    Saturday, August 17th, 2013
    These are WONDERFUL. They are every bit as good if not better than made with wheat. No one would ever know they were gluten free. I made mine with coconut oil (just because that's what I had) and they turned out beautifully. Thank you. My 4 year old picky eater has to go gluten free and pumpkin muffins are one of the few things that he likes. We all love these.
  29. Posted by Joy Humphrey on
    Friday, August 30th, 2013
    These are delicious! I divided the batter and added mini dark choc chips to 1/3 of it. I also added a bit of honey to the batter as well. So moist and perfectly pumpkin!
  30. Posted by Kayley on
    Tuesday, September 3rd, 2013
    Thanks! I used you recipe as a base, I never know the wet and dry ratio with gluten free flour.

    They turned out sooo moist and dense. Kid friendly as well.
    I ended up using regular cinnamon applesauce ( couple tablespoons more and little more pumpkin as well) so I was able to omit the granulated and brown sugar.
    I also didn't use the oil and I didn't notice a difference. I did add a
    couple tablespoons of stevia. 1/4 a cup of ground flax mix with water for an egg substitute.

    I might try using almond flour/ meal next time.
  31. Posted by Julianna on
    Sunday, September 22nd, 2013
    So glad I found your blog! I haven't follwed gluten-free that much but am now trying to bake GF. I have this flour and saw it recommends using 1/4- 3/4 teas of Xanthan gum, per cup of flour depending on what you're making. Did you add it? Been craving pumpkin so these are on my list today.
  32. Posted by bronwyn bartlett on
    Monday, September 23rd, 2013
    Great muffins!! very moist & tasty! I used King Arthur gluten-free flour, it's my favorite GF flour out there!!
  33. Posted by Annie Body on
    Friday, September 27th, 2013
    Blahk! These were awful. Inside would not cook and they had a very strong egg taste. Something very wrong with the recipe as written here. Sad to write this and your blog off.
  34. Posted by Theresa on
    Sunday, October 20th, 2013
    It worked. Lobed it. I used fresh pumpkin rather than canned and coconut oil rather than canola. I also felt It needed a touch more sweetness which I accomplished with honey and another tbs brown sugar I also added more nutmeg and cinnamon and they were amazing. They also also taste surprisingly good with fresh blueberries.
  35. Posted by Karen on
    Friday, October 25th, 2013
    Te absolute best pumpkin muffins I ever tasted! My girls and I made these this afternoon to go along with our lesson on If you give a Moose a Muffin. Lots of fun and really enjoyed eating them after!!
  36. Posted by Sarah on
    Monday, February 24th, 2014
    I made these using Jeanne's GF Flour Mixture and they were an absolute hit! People went back immediately for seconds :)
  37. Posted by peggy on
    Friday, May 2nd, 2014
    hi ilove your recipes only wish you would have printer friendly trief to print glutten free pumpkin muffins 11 pgs long thank you
  38. Posted by Brooke on
    Monday, May 26th, 2014
    These are yummy!! Used my own spice mix plus chocolate chips:)
  39. Posted by Amanda on
    Tuesday, July 15th, 2014
    I made some this afternoon. Everyone loves them. Yum!
  40. Posted by Joanna on
    Sunday, August 17th, 2014
    Wonderful recipe! I made it with canned pumpkin puree and olive oil instead of canola, came out really yummy! The pumpkin flavour is quite light but I think its because I used canned pumpkin. Next time fresh! Grat for breakfast and hoping it freezes well as well!

  41. Posted by peggy on
    Friday, October 10th, 2014
    would like to pront your muffin recipe do you have print friendly tks
  42. Posted by peggy on
    Saturday, August 15th, 2015
    love your recipes would like if you had print friendly i dont need to print everyones comments thanks
  43. Posted by Jane on
    Tuesday, September 8th, 2015
    Made tonight with dinner..very delicious. I used butternut squash as the only exception. I followed all other directions exactly. Next time, I will not add the 1/4 cup white sugar and I know it will still be sweet. Thanks!
  44. Posted by Linda Aulenti on
    Saturday, October 27th, 2018
    Copy the recipe, cut & paste it to a word or iMac document. That way u r not printing the entire blog with pictures. Take 1 pic with u if you wish to have a visual.
    They do look yummy. Can U believe I have ALL these ingredients but no chcochips??? Running out to buy some chips to add. Pumpkin & chocochips are the best combo. Thanks for what promises to be a delicious treat.