Tender pumpkin muffins scented with warm spices will have you dreaming of autumn. With or without chocolate chips, these moist muffins are so good you might bake them year-round. This recipe is free of wheat, gluten, dairy, soy, peanuts, tree nuts and sesame.
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Why These Gluten-Free Pumpkin Muffins Work
These pumpkin muffins are simple and reliable. They’re mixed in one bowl—no separate wet and dry bowls—so cleanup is minimal. The recipe uses a full 15-ounce can of pumpkin puree, so there’s no wasted leftover puree. You can mix the batter by hand or with a stand mixer, and the pumpkin pie spice provides a balanced warmth from cinnamon and nutmeg without being overpowering.
How to Make Gluten-Free, Dairy-Free Pumpkin Muffins
These muffins are naturally dairy-free because they use oil instead of butter, keeping the crumb light. The only way they become non-dairy is if you add chocolate chips that contain milk. For dairy-free chips, choose a certified dairy-free option; otherwise semi-sweet chips without dairy on the label may work for some people but aren’t guaranteed to be made in a dedicated facility.
Can These Muffins Be Egg-Free?
Yes—use flax eggs to make them egg-free and vegan (aside from the note about chocolate chips). To substitute, mix 3 tablespoons ground flax with 7.5 tablespoons water, let it sit to thicken, then add to the batter. I haven’t tested other commercial egg replacers; if you try one that works well, please share your experience.
What Is Pumpkin Puree?
Pumpkin puree is simply cooked, mashed pumpkin sold in cans in the baking aisle. Do not use canned pumpkin pie filling, which contains added sugar and spices. Use plain pumpkin puree for consistent results.
Ingredients
For these gluten-free, dairy-free pumpkin muffins you’ll need:
- Wet Ingredients:
- 1/3 cup canola oil (or another neutral oil)
- 3 eggs (or flax eggs for vegan)
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 15 oz can pumpkin puree (NOT pumpkin pie filling)
- 1 tsp vanilla
- Dry Ingredients:
- 2 1/2 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cup all-purpose gluten-free flour blend that contains xanthan gum
- Optional: chocolate chips or a spiced glaze
Which Gluten-Free Flour to Use
Use a ready-made all-purpose gluten-free blend to mimic wheat flour. Blends made mainly from rice flour, potato starch and tapioca starch work well for muffins; a small amount of sorghum is fine, and xanthan gum should be included. The recipe was developed with a standard all-purpose gluten-free blend—results may vary with other brands due to different grain ratios.
Allergy Considerations
These muffins are free of eight of the top nine allergens: wheat, gluten, dairy, soy, fish, shellfish, peanut, tree nut and sesame. Always read labels and choose brands that meet your household’s safety standards regarding cross-contamination. What’s acceptable for one family may not be for another, so verify ingredient sourcing if you have severe allergies.
Baking Tips for Bakery-Style Muffins
- Mix the wet ingredients first, then add the dry ingredients, finishing with the flour. Because there’s no gluten to develop, overmixing is less of a concern—mix until combined.
- Grease the muffin tin or use liners; spray liners lightly to prevent sticking.
- If using chocolate chips, stir some into the batter and sprinkle a few on top for a pretty finish. Tap the pan gently on the counter so batter levels out and tops are even.
- After baking, let the muffins rest in the warm pan for five minutes so the centers finish cooking, then transfer to a wire rack to cool.
- Use a high-quality aluminum baking pan when possible; very dark pans can brown bottoms faster.
Other Pumpkin Recipes
If you love pumpkin, try other recipes like pumpkin muffins with glaze, pumpkin cake, baked pumpkin oatmeal, pumpkin crumble pie, pumpkin chocolate chip cookies, no-bake pumpkin mousse pie, or spiced pumpkin scones. These variations let you enjoy pumpkin in many forms.
Other Gluten-Free Muffin Recipes
If you enjoy muffins for breakfast, there are many gluten-free options to explore: banana muffins, blueberry muffins, oatmeal muffins, cinnamon applesauce muffins, cinnaswirl muffins, and double chocolate banana muffins, among others.
Video Tutorial
There is a video showing how to make these gluten-free pumpkin muffins from start to finish. It demonstrates the simple steps and techniques used in the recipe.
Gluten Free Pumpkin Muffins
Tender pumpkin muffins full of warm spices will have you dreaming of autumn. With or without chocolate chips, this fall favorite might become a year-round treat. This recipe is free of wheat, gluten, dairy, soy, peanuts, tree nuts and sesame.
Ingredients
- 1/3 cup canola oil, or other neutral oil of your choice
- 3 eggs (or flax eggs to make vegan)
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 15 oz can pumpkin puree (NOT pumpkin pie filling)
- 1 tsp vanilla
- 2.5 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cup gluten-free all-purpose flour (with xanthan gum)
- Optional: chocolate chips
- Optional topping: spiced glaze
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 12-well muffin tray or line with sprayed liners.
- In a large bowl combine the oil, eggs (or flax eggs), white sugar, brown sugar, pumpkin puree, and vanilla.
- Mix until smooth using a paddle attachment, hand mixer, or whisk.
- Add pumpkin pie spice, baking powder, and salt; mix to combine.
- Fold in the gluten-free flour and mix until just combined.
- If using chocolate chips, stir them into the batter and reserve a few to sprinkle on top.
- Scrape the bowl with a spatula to incorporate any loose batter.
- Divide the batter evenly among 12 muffin wells; they will be nearly full. For smaller muffins, make 14.
- Tap the pan on the counter so the batter levels and tops are even.
- Bake about 22 minutes, or until a light press on the top springs back.
- Remove the tray from the oven and let muffins rest in the pan for five minutes.
- Transfer muffins to a wire rack to cool completely.
- Store at room temperature, covered, for 2–3 days.
Notes
For substitutions and troubleshooting, refer to the guidance above and the video tutorial. Always check ingredient labels for allergen information and manufacturing practices to ensure safety for your household. This recipe was adapted from a gluten-free vegan version.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 210
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 47mg
Sodium: 194mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 27g
Protein: 2g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE THERE, BE SURE TO CHECK OUT OTHER GLUTEN-FREE RECIPES.
