Can I use canned pumpkin for gluten-free muffins?

Yes, canned pumpkin works perfectly—just make sure it’s 100% pure pumpkin, not pumpkin pie filling (which contains added sugar and spices).

What is the best gluten-free flour for pumpkin muffins?

A 1:1 gluten-free flour blend with xanthan gum included gives the best results for texture and rise. You can use your favorite brand—just check the label for gluten-free certification.

How do I make gluten-free pumpkin muffins dairy-free?

Simply use plant-based milk (like almond, oat, or soy) and be sure any mix-ins, like chocolate chips, are also dairy-free. The muffins stay moist and delicious without any dairy.

Why are my gluten-free muffins dense or gummy?

Dense muffins usually mean too much liquid or overmixing. Always measure your flour carefully, mix the batter until just combined, and let the muffins cool before eating for the best crumb.

Gluten-Free Pumpkin Muffins – 7 Ingredients, 1 Bowl

Description

Moist, warmly spiced gluten-free pumpkin muffins made with real pumpkin and cozy autumn flavors. These easy, one-bowl muffins are a family tradition—perfect for breakfast, snacks, or sharing with friends.

Ingredients

Scale

1 cup pure pumpkin purée (not pumpkin pie filling)
2 large eggs or flax eggs
1/3 cup neutral oil (olive or avocado oil)
1/3 cup maple syrup or brown sugar
1/4 cup milk (plant-based or dairy)
1 tsp vanilla extract
1 1/2 cups gluten-free 1:1 flour blend (with xanthan gum)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
Optional: 1/2 cup chocolate chips, pumpkin seeds, walnuts, raisins, or dried cranberries

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with papers or grease well.
In a large bowl, whisk together pumpkin purée, eggs, oil, maple syrup, milk, and vanilla until smooth.
In another bowl, mix gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Add dry ingredients to wet and stir until just combined (do not overmix).
Fold in any desired mix-ins like chocolate chips or nuts.
Divide batter evenly among muffin cups and sprinkle with extra toppings if you like.
Bake 20–24 minutes, or until a toothpick comes out clean.
Cool slightly before serving. Store in an airtight container for several days, or freeze for later.

Notes

For dairy-free muffins, use plant-based milk and be sure your mix-ins are dairy-free. To make vegan, substitute flax eggs. Muffins stay moist and freeze well for meal prep.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 145
Sugar: 6g
Sodium: 165mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 2g
Cholesterol: 21mg