Gluten-free Pumpkin Muffins (Soft & Fluffy)
These gluten-free pumpkin muffins are soft, fluffy and topped with a cinnamon streusel. They’re some of the best pumpkin muffins I’ve ever had – gluten-free or not! They’re dairy-free as written, and if you don’t need them to be gluten-free, you can make them with whole wheat flour.
If you need a vegan version, try my vegan pumpkin muffins. They also have a gluten-free option and reviewers have been loving them for years.
I tested today’s recipe with chia eggs, but the muffins came out much too dense. A reader did have success using a combination of Just Egg and a flax egg, and I’ve included her details below.
Together with my gluten-free apple muffins, these are some of my favorite breakfast treats for fall. They’re both great choices when you want a gluten-free muffin that tastes just as good as a traditional one.
You can also browse all of my gluten-free recipes for more ideas.
Canned vs. Homemade Pumpkin Puree
I have a tutorial for how to make pumpkin puree over on Food Doodles, but for baking, I generally prefer canned pumpkin puree.
The water content of homemade pumpkin puree can vary from batch to batch, and I’m pretty particular about moisture in baking. I’ve talked about the same issue with other naturally high-moisture ingredients in recipes like my almond flour banana muffins. If you’d like a banana spin on today’s recipe, try these pumpkin banana muffins.
Even a little extra water can affect the texture of a baked recipe. It’s also why ingredients like zucchini can be tricky – I had the same concern when developing my gluten-free chocolate zucchini muffins.
Fortunately, this recipe uses one whole 15-ounce can of pumpkin puree, so you won’t be left with a small amount that needs to be used up.
Although if you ever do have just a little pumpkin left, my pumpkin chai latte uses only 5 tablespoons.
You can also freeze leftover pumpkin for several months. I like to freeze it in 1/2-cup, 1-cup or 15-ounce portions so I can defrost just the amount I need.
For years, I either brought canned pumpkin back with me from the US or paid ridiculous prices for imported cans in Germany, so I especially appreciate how convenient it is now.
I’m normally a “homemade is best” kind of person, but canned pumpkin puree saves a lot of time and gives me the consistent texture I want for baking. Just make sure you’re using 100% pumpkin puree.
Ingredient Notes
Please scroll down for the full recipe. These are just notes on select ingredients.
- Gluten-free flour – I use Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. Another gluten-free baking blend that’s meant as a 1-to-1 substitute for all-purpose flour would probably work, but I haven’t tested other blends in this recipe and the texture may be different. With Bob’s, the muffins aren’t dense, gummy or gritty. If you don’t need a gluten-free version, use 2 cups (250 grams) whole wheat or white whole wheat flour in the batter and 1/2 cup (62 grams) in the streusel. These can’t be made paleo, but I have a separate paleo pumpkin muffin recipe.
- Oil – I’ve made the batter with extra-virgin olive oil, canola oil and refined coconut oil. Other oils should also work. I don’t recommend replacing the oil with butter unless you’re okay with slightly drier muffins. Butter is about 80-82% fat compared with 100% fat for oil.
- Coconut oil – if you use coconut oil, make sure it’s melted and still warm when you add it to the other ingredients. The eggs should be at room temperature so they don’t cause the coconut oil to harden. I recommend refined coconut oil unless you want some coconut flavor. Muffins made with coconut oil become quite firm in the refrigerator, but a few seconds in the microwave makes them fluffy again.
- Olive oil – with extra-virgin olive oil, I can taste the olive oil in the batter and while the muffins are still hot, but the flavor disappears once they’ve cooled. A lighter-tasting olive oil may be less noticeable. If you’re using olive oil, definitely keep the spices in the recipe since they help cover the olive oil flavor.
- Pumpkin pie spice – if you don’t have pumpkin pie spice, the recipe card includes the individual amounts of cinnamon, ginger, nutmeg and cloves you can use instead. I’ve also made these with 4 teaspoons of cinnamon in place of the pumpkin pie spice. I liked them, but they’re very cinnamon-y! For another pumpkin-spiced treat with a gluten-free option, try these pumpkin apple muffins.
- Eggs – I tested these with chia eggs and the muffins were much too dense, so I don’t recommend that substitution. A reader named Whitney successfully used 1/4 cup of Just Egg mung bean liquid egg mixture plus a flax egg. She also used coconut sugar where the recipe calls for brown sugar. She made another batch with regular flour and eggs and said she couldn’t tell the difference between the two – both were fluffy and delicious. I haven’t personally tested the Just Egg version.
- Maple syrup – I haven’t tested a substitute, but honey or agave would likely work. I don’t recommend simply replacing it with granulated sugar because that would remove liquid from the batter, and I can’t say how much additional liquid would be needed without testing it.
- Sugar – the recipe uses a total of 1 1/2 cups of granulated sugars plus 1/4 cup maple syrup. You can use white sugar and brown sugar, all coconut sugar, or a combination. I’ve tested the all-coconut-sugar version. It’s darker in color and has a darker flavor, but it’s still delicious. I use the same amount in grams and find the sweetness comparable. I also tested the muffins with just 1 cup of coconut sugar plus the maple syrup. They were dense and heading toward gummy straight from the oven. The texture improved after cooling but was still quite dense. I think reducing the granulated sugar to 1 1/4 cups would be safe, although the texture won’t be exactly the same.
- Coconut oil in the streusel – coconut oil is the only fat I’ve tested in the streusel. I think another oil would work. If you’d like to try butter, you’d probably need a little more. I’d try about 51 grams total, but that’s only a guess because I haven’t tested it.
How to Make Them
- Prepare the cinnamon streusel and set it aside.
- Mix the dry ingredients in one bowl. In another bowl, mix the eggs, sugars, maple syrup, oil and pumpkin puree.
- Add the dry mixture to the wet mixture and stir just until combined. Don’t overmix the batter.
- Divide the batter among 20 lined muffin cups, add the streusel and bake at 325 °F (163 °C) for about 25 minutes. Let the muffins cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Storage & Freezing
Store the muffins in an airtight container for 3-4 days at room temperature or refrigerate them for 5-6 days. You can also freeze them for a few months.
If you make them with coconut oil, they’ll become quite firm in the refrigerator. A few seconds in the microwave makes them fluffy again.
I hope you’ll enjoy the muffins! I’d love to hear how they come out if you try them.
Gluten-Free Pumpkin Muffins (Soft & Fluffy)
Ingredients
For the batter:
- 2 cups (268 grams) Bob's Red Mill 1:1 Gluten-free Baking Flour see notes
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 4 teaspoons pumpkin pie spice see notes
- 1/2 teaspoon salt
- 2 large eggs 50 grams each out of shell, room temperature
- 1 cup (200 grams) brown sugar or coconut sugar
- 1/2 cup (100 grams) granulated sugar or more coconut sugar
- 1/4 cup (60 ml) maple syrup
- 3/4 cup (177 ml) oil see notes
- 15 ounces (425 grams) canned pumpkin puree
For the streusel:
- 1/2 cup (69 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour see notes
- 7 tablespoons (88 grams) brown sugar or coconut sugar
- 3 tablespoons + 1 teaspoon (47 grams) coconut oil melted
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C). Line two muffin pans with 20 paper or silicone liners. I used the parchment paper kind and they came out very easily.
- Prepare the streusel. Mix the streusel ingredients in a small bowl until well combined. Set aside.1/2 cup (69 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour, 7 tablespoons (88 grams) brown sugar, 3 tablespoons + 1 teaspoon (47 grams) coconut oil, 2 teaspoons cinnamon, 1/8 teaspoon salt
- Prepare the batter. In a large mixing bowl, mix together the dry ingredients (flour through salt).2 cups (268 grams) Bob's Red Mill 1:1 Gluten-free Baking Flour, 1 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, 4 teaspoons pumpkin pie spice, 1/2 teaspoon salt
- In another large bowl, mix together the eggs, and then add the rest of the ingredients (sugars through pumpkin puree). Stir until combined.2 large eggs, 1 cup (200 grams) brown sugar, 1/2 cup (100 grams) granulated sugar, 1/4 cup (60 ml) maple syrup, 3/4 cup (177 ml) oil, 15 ounces (425 grams) canned pumpkin puree
- Add the dry mixture to the wet mixture and mix just until combined (do not over mix!).
- Divide between the liners.
- Top each with 1 tablespoon streusel.
- Bake for 25 minutes or until a toothpick inserted in the side comes out clean. Remove from the oven and let the muffins cool in the pan for 5 minutes and then very carefully remove them to a wire rack to cool completely, about 1 hour. If you made them with olive oil, they may taste olive oily while still warm.
- Store in an airtight container for up to 3-4 days or refrigerate for 5-6 days or freeze for a few months. Note that if you use coconut oil, they get quite firm in the fridge. Just a few seconds in the microwave turns them fluffy again!
Notes
- For a non-GF version, you can use 2 cups (250 grams) of whole wheat or white whole wheat flour for the batter; use 1/2 cup (62 grams) of whole wheat or white whole wheat flour for the streusel.
- If you don’t have pumpkin pie spice, you can use:
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- You can use olive oil; or refined coconut oil that’s melted and still warm; or any other oil that you like.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Have you tried them with a sugar substitute like Splenda or Swerve? I baking for a diabetic.
I’m so sorry for just now seeing your question! If that’s something you’d usually use as a 1:1 replacement for sugar, it’d likely work. But since I haven’t tried it, I can’t say for sure. Sorry about that!
Needed these to be egg free for my daughter so I used 1/4 cup of Just Egg mung bean liquid egg mixture and a flax egg. I also made these with regular flour and eggs for everyone else and I could NOT tell the difference between the two. They were both delicious and fluffy! A must have recipe. Thank you!
Really?! That is great! Thanks for experimenting and sharing the results. :) I’m so glad that it worked out well. I’m going to add your feedback to the questions section! We unfortunately don’t have anything like mung bean liquid here so I won’t be able to try it but love that you made a normal version, too, so that you could properly compare. Thanks a ton for your feedback!
Do you not have a whole foods or sprouts in your area? That is where I purchase Just Egg. This cooks up just like scrambled eggs and I’ve used them in other baked goods. It’s been a real life saver.
Oh, and I forgot to clarify that I used coconut sugar where it called for brown sugar. :)
Haha. I wish! I live in Munich. We have loads of organic shops in Germany but don’t have the same exact products. It’s great to know that you liked the coconut sugar version! Thanks again for your comments. :)
Love that shot of the 3 muffins stacked vertically! And all your in process shots make following the recipe so easy! Thank ya so much for sharing :).
I made these for a friend who’s gluten sensitive and she loved them! She said it was the best gluten free muffins she’s ever tasted. Thank you so much! I’ll be making these as gifts during the holiday season!
I’m so sorry for just now seeing this! I’m so glad that your friend enjoyed them. :) Thanks for your feedback!
They vanished immediately as soon as they were out of the oven. We could not even wait to cool them down. Loved every bit of these pumpkin muffins.
They look so yummy! I love gluten-free recipes that temp me more than regular versions. This is definitely in that category! Thanks for sharing.
Hey Erin! Just letting you know at the top of this post you have a video that says Gluten Free Pumpkin muffins but it is for your Gluten free apple muffins both of which look really good. I didn’t know if you meant to do that.
Oh my goodness. No, I definitely didn’t mean to do that! Thanks so much for letting me know. I fixed it. :)
Can I reduce the sugar
Please read the section in the post called “Can I reduce the sweetener?” :)
My oldest daughter has recently needed to be gluten-free. I have been trying to recreate recipes and pumpkin muffins have been difficut for me to recreate gluten-free. Well, these pumpkin muffins worked so well for me. Everyoe loves them. Fluffy and delicious.
I’m so glad to hear that, Eileen! I can totally understand your issues with converting other recipes to be GF. They often come out gummy. Thanks a ton for your feedback! I’m really happy that your daughter got some pumpkin muffins she could eat. :)
Oh Erin these look so scrumptious and fluffy! And HELLO to that streusel! I’m crushing hard on this recipe and can’t wait to make it this weekend!
I really hope that you’ll enjoy them! :)
Hi Erin, Just made these muffins using squash and they are so delicious. Also stuck a walnut in each one before baking.
Thanking you for sharing your recipes,
Belinda
I’m so glad you enjoyed them! A walnut is such a great idea. It would’ve made these muffins look a bit more interesting! Did you use homemade butternut squash puree? It’s good to know that it worked well. Thanks a bunch for your feedback!
Yes, I used homegrown buttercup squash. It was a bit chunky. Enjoying some at the moment.
Thank you again, Erin????
Wow, that sounds so delicious! That must be so fun to have a garden with buttercup squash. :) Thanks for the answer!
What a great recipe! My daughter and I have been looking for interesting muffin recipes and pumpkin is one that I haven’t really tried. Love the step by step instructions cause we’re not great bakers to it helps!
Oh, I’m so glad to hear that! I just started adding those recently and it’s good to know that someone finds them useful. I hope that you and your daughter will get to try the muffins! I’d love to hear how they come out. Thanks for your comment! :)
erin! these look amazing. it’s always a pumpkin day for me. i will make these year round!
Thanks! I hope that you’ll enjoy them. :)
Hi Erin, Did you test an all coconut sugar plus maple syrup version? I’m wondering what the difference was in taste/texture to that and the white/brown sugar and maple syrup version. I know granulated sugar is also a tenderizer but I’m not sure if it’s sweeter or less sweet than coconut sugar… can’t wait to try these! You always have the absolute best (and foolproof!) muffin recipes on the web! Happy Fall ????
Hello! I did. I also tested a version with 1 cup of just coconut sugar (there’s more on that in the questions section). The all coconut sugar version is darker and has a darker taste but still delicious. Many sources say that coconut sugar is less sweet than granulated sugar. I use the same amount in grams and find the sweetness to be the same. I think you could get away with 1 1/4 cups of coconut sugar + the maple syrup in this recipe, but the texture won’t be exactly the same. I think they’d still be yummy! And I’m so glad you think I have the best muffin recipes. Thank you. :D Happy fall to you, too!
I’ll give it a shot, thanks!
***correction from my first message- the best muffins, cookies, cakes/cupcakes, candy etc etc…!!
Haha. I was happy with the first version but I don’t mind the “correction.” ???? Thanks so much! :)