Soft and moist, these Gluten-Free Pumpkin Muffins are perfectly spiced with pumpkin pie spices for a deliciously warm flavor. Filled with chocolate and walnuts, and topped with a cinnamon sugar crumb, they are dairy-free and healthy enough for breakfast, dessert, or even a snack.
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Fall is officially pumpkin season and I am excited. Pumpkin Pie Spice Pancakes, Pumpkin Cream Cheese Dip, Banana And Pumpkin Muffins, and a delicious Iced Pumpkin Spiced Latte will be on rotation alongside these pumpkin chocolate chip muffins!
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One thing I love about a good muffin is the crunchy top. So, I decided to add a cinnamon sugar crumb top. I also wanted to add some crunch to the interior of the muffin so I added some walnuts along with chocolate chips, which go with everything in my opinion; however, both are optional.
These are perfect for a quick snack, dessert, or even breakfast with your cup of coffee. I promise, you won’t be able to tell that they are gluten-free, vegan, dairy-free, budget-friendly, and made with wholesome ingredients.
If you are the Fall lover (like me), you will love these pumpkin muffins. I also love making my Chocolate Chip Banana Bread when the leaves start to turn.
Why You Will Love This Recipe
- Taste: These muffins are packed with pumpkin spice flavor! The richness from the brown sugar adds a caramel note to the tenderness you get from the egg and pumpkin puree.
- Texture: These muffins are light and soft. Feel free to warm them slightly in the microwave oven.
- Ease: These can be made in one bowl but I’m showing it with two bowls, which is easier if you aren’t a baker. They are also quick to make in under an hour.
- Appearance: A chocolate chip studded interior with a cinnamon-sugar crumb top makes these irresistible.
Ingredients
You will need the following ingredients to make this pumpkin muffin recipe:
Ingredient Notes
- Flour: I use a gluten-free, Cup-For-Cup, all-purpose flour blend alongside some almond flour for texture. My favorite gluten-free blends are either Better Batter or Cup-For-Cup. You can find either of these on Amazon. I have also used Bob's Red Mill with success. As long as the flour contains xanthan gum you are fine.
- Pumpkin Puree: Use pure pumpkin puree for this recipe, not a pumpkin pie filling.
- Avocado Oil: This neutral oil, combined with the pumpkin, makes these muffins incredibly moist. If you don’t have avocado oil, coconut oil melted, sunflower, canola or grapeseed oil will also work.
- Warm Spices: A combination of cinnamon, nutmeg, and ginger add flavor and warmth, without overtaking the pumpkin flavor.
See the recipe card for quantities.
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Variations
- Nuts: I used walnuts but this is completely optional. You could easily swap pecans for walnuts if you prefer; however, the savory flavor of walnuts will taste a bit better with the pumpkin.
- Chocolate Chips: My favorite type in this muffin is using a dark chocolate chip to offset the sweetness of the healthy pumpkin muffins. Ghirardelli is my favorite brand.
- Dairy-Free: Use a plant-based vegan butter instead of regular butter. Coconut oil, melted, would work but the butter has much more flavor.
- Egg Free: Make flax eggs or use Bob’s Red Mill egg substitute.
How To Make Gluten-Free Pumpkin Muffins: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Batter
Step 1: Preheat the oven to 350℉ and fill a muffin pan with 12 paper liners. In a medium bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, salt, and spices. Set aside.
Step 2: In a large bowl, combine the pumpkin puree, avocado oil, brown sugar, and granulated white sugar using a whisk or electric mixer. Add in the eggs and vanilla and mix well.
Step 3: Slowly add in the dry ingredients until you reach a smooth batter. Add in the chocolate chips and walnuts if using.
Step 4: Fill the liners ¾ of the way full using a cookie scoop.
Topping
Step 5: Combine the flour, sugar, spices, and butter in a bowl using either a fork or your fingers.
Step 6: Using a spoon, sprinkle the tops of the muffin batter with the topping.
Step 7: Bake for 20-22 minutes or until a toothpick placed in the center of the muffin comes out clean.
Step 8: Let cool on a rack and then store.
Confidence Tip
This is a fairly thick batter, so use a large cookie or ice cream scoop to make filling the liners easier. The recipe makes exactly 12 muffins so as long as all the muffins are evenly filled, they should all bake the exact same.
Pro Tip For Measuring Gluten-Free Flour
It is important to use a measuring cup made for dry ingredients to measure gluten-free flour.
I always measure gluten-free flour with the “spoon & level” method. I use a large spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Storage And Reheating
- Store: Once baked, these gluten-free muffins will keep for 5 days at room temperature or 10 days in the refrigerator. If you keep the lid on the container you may find that the muffins will become slightly soggy so I suggest leaving the lid slightly off of the muffins.
- Freeze: You can freeze these gluten-free pumpkin muffins after they bake. Be sure to let them cool completely, then transfer to a freezer-safe bag and freeze for up to one month.
- Reheat: Let them defrost in the refrigerator overnight, then warm them in the microwave oven on 15 second intervals.
Recipe Frequently Asked Questions
It could be that your ingredients are too cold. Conversely, you also do not want your ingredients to be too hot. Let your eggs sit on the countertop for an hour before you make these pumpkin muffins.
Most gluten-free flours need more liquid than regular wheat flours. By using oil, pumpkin, and eggs in this recipe we achieve lightness and a delicious crumb and we make sure that the ingredients are fully incorporated.
No. The ratio of ingredients to flour will be wrong and your muffins will be dense.
Other Desserts
Did you try this recipe? I would love to hear about it! Scroll down to the comment section and leave a ⭐️ rating and review. Share it on Facebook, Instagram, or Pinterest!
xoxoxo
Gwen
Gluten-Free Pumpkin Muffins
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Ingredients
Batter
- 1 ¼ cups gluten-free all-purpose flour with xanthan gum
- ¼ cup blanched almond flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree
- ½ cup avocado oil
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla
- ½ cup chocolate chips optional
- ½ cup walnuts toasted, optional
Topping
- 4 tablespoon brown sugar
- 4 tablespoon gluten-free all-purpose flour
- 2 tablespoon butter slightly melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
Batter
- Preheat the oven to 350℉. Line a 12 cup muffin pan with paper liners. Combine the all-purpose flour, almond flour, baking powder, baking soda, salt, and spices in a medium bowl. Set aside.
- Mix together the pumpkin puree, avocado oil, and both the brown sugar and white sugar in a large bowl. Whisk, or use an electric mixer, to combine.
- Add the eggs and vanilla and mix well.
- Slowly add the dry ingredients until you reach a smooth batter.
- Fold in the chocolate chips and walnuts.
- Fill the liners ¾ of the way full using a cookie scoop. This recipe makes exactly 12 muffins.
Topping
- Combine the flour, sugar, and spices in a bowl.
- Add the butter and using either a fork or your fingers combine until the topping resembles a course mixture.
- Using a spoon, add the topping to the top of the muffins.
- Bake the muffins for 20-22 minutes until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack.
Gwen Wolken
These are so soft and tender! You will love them.