Gluten-Free Pumpkin Muffins
Soft and moist gluten-free pumpkin muffins loaded with pumpkin flavor and warm fall spices. These muffins take just 5 minutes to prepare and come with tested nut-free, refined sugar-free dairy-free, and vegan variations! This recipe is versatile - top with pumpkin seeds, sprinkle with cinnamon sugar, or stir in chocolate chips!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 126 g super-fine blanched almond flour (see nut-free option below)
- 95 g Bob’s Red Mill gluten-free oat flour
- 40 g sweet rice flour (Also called "mochiko", different from white rice flour or brown rice flour)
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoon ground cinnamon
- ⅓ cup neutral vegetable oil (safflower, sunflower, or vegetable oil all work)
- ⅓ cup light brown sugar (or coconut sugar)
- ¼ cup granulated sugar (or coconut sugar))
- 2 tablespoons pure maple syrup (or honey)
- 2 large eggs (room temperature (see vegan option below))
- 1⅓ cups canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- 3 tablespoons milk (any kind: dairy milk or non-dairy milk, room temperature)
- ¼ cup granulated sugar (or coconut sugar)
- 1 teaspoon ground cinnamon
- 1/3 cup toasted pumpkin seeds
Instructions
- 1
Line a muffin tray with 12 liners or lightly grease a non-stick muffin pan with vegetable oil. Set aside.
- 2
In a medium bowl, sift together almond flour, oat flour, sweet rice flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
- 3
In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, light brown sugar, granulated sugar, maple syrup, milk, and vanilla extract until smooth.
- 4
Add the dry ingredients and whisk until combined and no lumps remain. Optional: Fold in chocolate chips or any other mix-ins if desired.
- 5
For optimal muffin domes, let the batter rest for 30-60 minutes before scooping into the muffin cups. This allows the flours to better soak up the ingredients and will create more domed muffins with a better rise. If you don't want to wait, you can bake them right away and they'll still be delicious, but will have flatter tops. Shortly before ready to bake, preheat the oven to 400°F.
- 6
If using, mix together the sugar and cinnamon topping.
- 7
Divide batter among muffin cups (filling nearly to the top). Sprinkle generously with cinnamon sugar topping and/or toasted pumpkin seeds, if desired.
- 8
Bake 10 minutes. Reduce heat to 350°F and bake for another 16-20 minutes, until the a toothpick in the center comes out clean or with just a few crumbs, and the center springs back when gently tapped with a finger.
- 9
Let cool in the pan for no longer than 5 minutes, before transferring to a wire rack to cool. Serve warm or at room temperature. See storage instructions below.