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    Home » Recipes » Gluten Free Muffins

    Fluffy Gluten Free Pumpkin Muffins

    Published: Aug 15, 2017 · Modified: Aug 27, 2021 by Sandi Gaertner · 47 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These moist gluten free pumpkin muffins are loaded with chocolate chips...and even better? They freeze well so you can make a double batch! If you are looking for that perfect muffin to make this fall, you need to try my easy recipe!

    pumpkin muffins cooling on a rack
    Jump to:
    • Why my gluten free pumpkin muffins are great:
    • Pumpkin puree tips:
    • How to roast a pumpkin:
    • Ingredient notes:
    • Recipe step by step directions:
    • Light and fluffy muffin #1 tip:
    • Mix-Ins and Substitutions:
    • Tips and Recipe FAQ:
    • Recipe
    • Community

    It may be a little early, but I can't resist sharing my newest easy gluten free pumpkin muffin recipe with you. I will try over the fall season not to burn you out on pumpkin, but I am so excited to share this recipe with you!!

    These muffins are so good, and you will never believe they have a lot of pumpkin puree in them!! (If you want a couple more stellar pumpkin recipes, try these recipes: Gluten Free Pumpkin Bundt Cake or this Gluten Free Pumpkin Caramel Loaf.)

    These easy pumpkin muffins make a delicious snack, and they are healthy enough to be a grab-and-go breakfast. Here are my kids' favorite gluten free muffin recipes.

    These Gluten Free Pumpkin Muffin with a bite taken out.

    One of the best parts of being a food blogger is I can take bites of these muffins :-). Pumpkin muffins are so easy!

    Why my gluten free pumpkin muffins are great:

    One of the best things about these pumpkin muffins is they are light and fluffy. I don't like dense muffins and I worked really hard to give you all of my tips and tricks so your muffins stay light and fluffy!

    These gluten free, dairy-free pumpkin chocolate chip muffins are so easy to make! You can use canned pumpkin puree or freshly roasted pumpkin. I like using the puree better because it is so fine with no lumps of pumpkin.

    If you love pumpkin as much as we do, you will want to check out all of my yummy Gluten Free Pumpkin Recipes!

    a white bowl filled with pumpkin puree

    Pumpkin puree tips:

    First, let's talk about pumpkin puree. I used canned organic pumpkin to make this muffin recipe. You can also use a non-organic pumpkin puree, but make sure it doesn't have pumpkin spice in it. It is very easy to make your own pumpkin puree.

    roasted pumpkin wedges

    How to roast a pumpkin:

    1. Cut a pumpkin in half.
    2. Scoop out the seeds and brush olive oil on the pumpkin flesh.
    3. Roast the pumpkin skin side down in a baking pan for 40 minutes at 375º F until the pumpkin is soft.
    4. To make your puree, you will want to scoop out the cooked pumpkin and add it to a blender. Add a little water so that your puree is very smooth. If the pumpkin puree is too thick, it will prevent these muffins from getting light and fluffy.
    These Gluten Free Pumpkin Muffins with chocolate chips in a muffin tin

    If you love pumpkin as much as my family does, you will also want to try these Gluten Free Chocolate Pumpkin Swirled Muffins!

    the ingredients to make gluten free pumpkin muffins in small glass bowls

    Ingredient notes:

    • Gluten free flour - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
    • Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
    • Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
    • Yogurt - Not in the picture, but I used a dairy-free yogurt by Silk. There are several good brands. If you do not have to be dairy-free, use any regular brand.
    • Pure vanilla extract - I am not a fan of immitation vanilla so try to use pure vanilla extract or vanilla bean paste if you can.
    • Coconut oil - I love the added flavor from coconut oil, but you can use any light oil in this recipe.
    • Pumpkin puree - See all of my notes above. Do not use pumpkin pie filling.

    Recipe step by step directions:

    making pumpkin muffins photos of steps 1 and 2

    Step 1: Preheat your oven to 350º F. Add your dry ingredients to a bowl and whisk to blend.

    Step 2: Add your wet ingredients to a bowl. Whisk together your wet ingredients.

    making pumpkin muffins photos of steps 3 and 4

    Step 3: Pour the wet ingredients into the dry ingredients and add the chocolate chips. Mix gently!

    Step 4: Put muffin liners into a muffin tin. Fill each muffin cup ¾ with pumpkin muffin batter. Optional, sprinkle some coarse sugar on top of each muffin.

    Step 5: Bake for 25-30 minutes at 350º F. Test for doneness by inserting a toothpick into a muffin. If the muffins are done baking, remove and allow to cool on a cooling rack.

    Light and fluffy muffin #1 tip:

    Add the pumpkin and yogurt mixture together and stir slowly and gently. The secret to fluffy muffins is to NOT over-mix the batter. You can read even more great tips about muffins. Who knew that making muffins was a science?

    Mix-Ins and Substitutions:

    I love varying the mix-ins in this recipe. Feel free to try some of these ideas:

    • White chocolate chips
    • Caramel bits
    • Pecans or walnuts
    • Heath candy bits
    • Butterscotch chips

    Tips and Recipe FAQ:

    How do I make this recipe dairy-free?

    To make these pumpkin muffins dairy-free, use So Delicious almond or coconut milk yogurt! Kite Hill is another great dairy-free yogurt brand that would also work in this muffin recipe.

    Can I make these muffins nut-free?

    This recipe does call for almond flour. If you prefer to skip the nut flour, substitute ¼ additional gluten free flour blend instead of the almond flour.

    How do you know when the muffins are done baking?

    The best way to know if the muffins are done baking is to insert a toothpick into a muffin. If the toothpick comes back clean, the muffins are ready. If you see batter or crumbs, you will need to bake the muffins a little longer.

    What muffin liners are best to use?

    I really like the parchment paper muffin liners because they are non-stick.

    Why are my pumpkin muffins dense?

    The main reason your pumpkins turned out dense is you over-mixed your batter. Try to mix the batter until it is just barely mixed. Do not use a standing mixer.

    What is the secret to making a moist muffin?

    The secret to moist muffins is adding yogurt or sour cream. Be sure to watch your moisture to dry ingredients ratio.

    How do you get the muffins to rise?

    If you love those dome-topped muffins, you can do this easily! If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350º F.

    Top view of Gluten Free Pumpkin Muffins on a cooling rack

    Recipe

    Gluten Free Easy Pumpkin Chocolate Chip Muffins

    Sandi Gaertner
    You are going to love how light and fluffy my gluten free pumpkin chocolate chip muffins are. They are so easy to make!
    4.93 from 13 votes
    dairy free allergen icon
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Gluten Free Muffins Recipes
    Cuisine American
    Servings 12 muffins
    Calories 289 kcal

    Ingredients
      

    • 1 cup pumpkin puree * see note
    • 2 cups gluten free flour blend * see note
    • ½ cup almond flour * see note
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • dash salt
    • 1 teaspoon ground cinnamon
    • ¾ cup brown sugar
    • ½ cup vanilla yogurt
    • 2 large eggs
    • ½ cup coconut oil melted or any light oil
    • 1 teaspoon pure vanilla extract
    • ¼ cup water
    • ½ cup chocolate chips Use Enjoy Life if you want these to be dairy free.

    Instructions
     

    • Preheat the oven to 350º F.
    • In a large mixing bowl, add all dry ingredients and whisk to blend.
    • In a medium bowl, add all wet ingredients and whisk to blend.
    • Pour the wet ingredients into the dry and mix gently. Do not over-mix this batter or they will not be as fluffy.
    • Put paper liners into a muffin tin. Fill each muffin paper ¾ to the top with the batter.
    • Bake for 25 minutes until done.
    • Remove from the oven and put the muffins onto a cooling rack.

    Video

    Notes

    1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
    2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
    3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
    4. To make this recipe nut-free, omit the ½ cup of almond flour and substitute an additional ¼ cup gluten free flour blend.
    5. If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350º F.
    6. These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

    How to roast a pumpkin:

    You can use canned pumpkin puree as I did, or you can roast your own pumpkin
    1. Cut a pumpkin in half.
    2. Scoop out the seeds and brush olive oil on the pumpkin flesh.
    3. Roast the pumpkin skin side down in a baking pan at 375º F for 40 minutes until the pumpkin is soft.
    4. To make your puree, you will want to scoop out the cooked pumpkin and add it to a blender. Add a little water so that your puree is very smooth. If the pumpkin puree is too thick, it will prevent these muffins from getting light and fluffy.
     

    Nutrition

    Serving: 1muffinCalories: 289kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 119mgPotassium: 128mgFiber: 3gSugar: 21gVitamin A: 3239IUVitamin C: 1mgCalcium: 86mgIron: 2mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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    Reader Interactions

    Comments

    1. Pamela

      October 23, 2021 at 9:50 pm

      5 stars
      These were fantastic! I topped mine with chopped walnuts and butterscotch chips.

      Reply
      • Sandi Gaertner

        October 24, 2021 at 9:33 am

        Oooh, the walnuts and butterscotch chips sound delicious with this!

        Reply
    2. April

      October 03, 2021 at 6:40 pm

      These were delicious! Light and fluffy as advertised however; they stuck to the paper liners.

      Reply
      • Sandi Gaertner

        October 04, 2021 at 9:38 am

        I am so glad you loved them April. This happens often and it is why I love using parchment paper muffin liners when I bake. If you haven't tried them, they are available on Amazon and in many grocery stores.

        Reply
    3. Karen Farnham

      September 14, 2017 at 3:26 pm

      I am curious if your gluten free flour blend contains xanthum gum. I thought it was necessary in GF baking. The muffins look delicious--can't wait to try the recipe!

      Reply
      • Sandi Gaertner

        September 15, 2017 at 1:07 pm

        Hi Karen, My mix does have xanthan gum. If yours doesn't, please add 1 teaspoon. Thank you 🙂

        Reply
    4. Cathy @ Lemon Tree Dwelling

      August 21, 2017 at 8:20 am

      I love how light these look! Delicious!

      Reply
      • Sandi Gaertner

        August 21, 2017 at 8:54 am

        Thank you Cathy 🙂

        Reply
    5. Abeer

      August 18, 2017 at 10:07 pm

      I have a gluten-free friend who's coming to visit this week. Can't wait to make these for her!

      Reply
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