Lu-Ann Simon October 18, 2025

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Gluten Free Pumpkin Muffins

Name: Gluten Free Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 can pumpkin puree; 1 cup almond flour; 1/2 cup coconut sugar; 1/2 cup oats; 2 eggs; 1 tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp salt

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There’s something truly heartwarming about the aroma of freshly baked muffins filling your kitchen, especially when those muffins are cozy, gluten-free pumpkin delights. As the leaves turn golden and the air gets crisp, these Gluten Free Pumpkin Muffins are the perfect treat to enjoy with a cup of tea or coffee. They bring the flavors of fall into your home, offering a delightful blend of warm spices and earthy pumpkin that can easily brighten up any chilly morning or afternoon snack. Trust me, one bite of these fluffy, moist muffins will have you coming back for more, making them a festive favorite for gatherings, cozy brunches, or simply indulging at home.

Reasons to Love Gluten Free Pumpkin Muffins

These Gluten Free Pumpkin Muffins are not only delicious; they also come together effortlessly, making them a must-try for anyone looking for a wholesome treat. Here are a few reasons you’ll adore this recipe:

They are simple and quick to make
Full of nutritious ingredients, perfect for a healthy snack
Perfectly spiced with warmth from cinnamon and nutmeg
Moist and fluffy texture, light and airy with pumpkin goodness

Gather These Ingredients

Before you start whipping up your muffins, it’s essential to gather everything you need. Most of these ingredients are pantry staples, and some can easily be swapped for your favorites. Here’s what to include:

1 can pumpkin puree
1 cup almond flour
1/2 cup coconut sugar
1/2 cup oats
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Keep in mind that this recipe is quite versatile; for instance, you can substitute almond flour with any gluten-free flour mix, or use maple syrup instead of coconut sugar for a more natural sweetness.

Step by Step Guide to Creating Gluten Free Pumpkin Muffins

Making these delightful Gluten Free Pumpkin Muffins is as easy as pie, or should I say, muffin! Follow these simple steps to create your batch of baked goodness.

Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners to make it easy for serving and cleanup.
In a large mixing bowl, combine the pumpkin puree, coconut sugar, and eggs. Whisk together until everything is smoothly blended and the mixture is a vibrant orange.
Next, fold in the dry ingredients: almond flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix until just combined, being careful not to overmix; this will help keep your muffins light and fluffy.
Pour the muffin batter evenly into the prepared liners, filling them about two-thirds full to allow room for rising.
Bake in your preheated oven for 18-20 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean, leaving you with that perfect, fluffy muffin texture.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This step keeps them moist and enhances their delicious flavor.

Prep ~ 10 minutes, Cook ~ 20 minutes, Total ~ 30 minutes, Servings ~ 12 muffins, Kcal ~ 150

Plan Ahead

These Gluten Free Pumpkin Muffins are perfect for prepping in advance, allowing you to enjoy them fresh and warm at your convenience. You can prepare the batter the night before and store it in the refrigerator. Just remember to bring it to room temperature before baking. Once baked, allow the muffins to cool completely, then store them in an airtight container to keep them fresh.

How to Store Leftovers

Storing your leftover muffins doesn’t have to be complicated. Place any uneaten muffins in the refrigerator, where they will keep for about a week. If you want to keep them for a longer period, consider freezing them. Wrap each muffin tightly in plastic wrap, followed by aluminum foil, and place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to enjoy, simply reheat in the oven at a low temperature until warmed through; for best freshness, consume within a week of baking.

Perfect Pairings

To elevate your pumpkin muffin experience, consider serving them with a few delightful accompaniments. Here are some ideas:

Cream cheese spread adds a rich, tangy bite that balances the sweetness.
A drizzle of maple syrup enhances the fall flavors beautifully.
Pair with a warm cup of chai tea for an aromatic experience.
Serve with a dollop of whipped cream for a more indulgent treat.
A side of fresh fruit offers a refreshing contrast to the warm muffins.

Flavor Twists and Substitutions

One of the charming aspects of Gluten Free Pumpkin Muffins is their flexibility. Here are some fun ways to customize your muffins:

Stir in chocolate chips for a sweet, chocolaty surprise.
Add nuts like walnuts or pecans for crunch and added texture.
Fold in dried cranberries or raisins for a burst of fruity sweetness.
Experiment with different spices, such as ginger or cloves, for a personalized kick.
Substitute the pumpkin puree for mashed bananas for a different flavor profile.

Cook’s Notes and Secrets

To ensure your Gluten Free Pumpkin Muffins turn out perfectly every time, keep these tips in mind:

Measure your flour using a spoon and level method to avoid dense muffins.
Allow ingredients like eggs and pumpkin puree to sit at room temperature for better mixing.
Don’t overmix the batter, which can lead to tough muffins; a few lumps are okay.
Test for doneness by inserting a toothpick, and remember your muffins will continue to cook slightly as they cool.
If you prefer a sweeter muffin, adjust the coconut sugar to your taste, knowing it may alter the texture slightly.

Your Questions, Answered

How do I make these muffins dairy-free?
Simply ensure that all your ingredients are dairy-free, as this recipe is already gluten-free and can be made without dairy by using almond or oat milk.
Can I use fresh pumpkin instead of canned?
Yes, cooked and pureed fresh pumpkin works well in this recipe. Just ensure it has a similar consistency to canned puree.
Are these muffins suitable for kids?
Absolutely! They are a healthy snack option that kids will enjoy, and you can even involve them in the baking process for some fun family time.
Can I freeze the muffins after baking?
Yes, they freeze beautifully! Just ensure you let them cool completely before wrapping and storing them in the freezer.
What can I do if my batter is too thick?
If the batter seems too thick, simply add a splash of almond milk or water to reach a desired consistency.

Final Thoughts

There’s nothing like the taste and warmth of cozy Gluten Free Pumpkin Muffins to usher in the fall season. Their scrumptious flavor and delightful texture make them a beloved staple in any home. With easy preparation and endless customization options, it’s time to roll up your sleeves and bake a fresh batch. You’ll be welcomed with warmth, comfort, and happy smiles all around. So go ahead, make these muffins soon, and savor each delicious bite!

Gluten Free Pumpkin Muffins

Author: lu-ann
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Gluten-Free

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Description

Delightful and cozy gluten-free pumpkin muffins, perfect for fall with warm spices and pumpkin goodness.

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a mixing bowl, combine pumpkin puree, coconut sugar, and eggs. Whisk until smooth.
Gently fold in almond flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt until just combined.
Pour batter into lined muffin tin, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Cool in the tin for a few minutes, then transfer to a wire rack.