Gluten Free Pumpkin Muffins Recipe

Gluten Free Pumpkin Muffins Recipe

These yummy gluten free pumpkin muffins fit right in with my recent ‘pumpkin everything’ theme…pumpkin pancakes, pumpkin cookies, pumpkin seeds, pumpkin cornbread …yes, I’m in full-on pumpkin mode!

I’ve been playing with some pumpkin breads in the midst of all this pumpkin-ing, and I revisited my Pumpkin Muffins recipe from my first cookbook, Nearly Normal Cooking for Gluten-Free Eating. I hardly ever do this — revisit old recipes without changes — because I can never leave recipes alone (even my own!). But a reader had mentioned that she tried that recipe recently, so I thought I would too.

Boy was I happy I did! Moist, fragrant, gorgeous harvest orange and not too sweet. Perfect for these cool autumn mornings!

gluten free pumpkin chocolate chip muffin bite - gfJules

Gluten Free Pumpkin Muffins Recipe

Gluten Free Pumpkin Muffins Recipe

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes


  • 1/2 cup brown sugar OR coconut palm sugar (unrefined, more nutritious & lower GI)
  • 1/4 cup (4 Tbs.) shortening (e.g. Earth Balance® Buttery Sticks or Coconut Oil)
  • 1 egg OR egg substitute (1 Tbs. flaxseed meal steeped in 3 Tbs. very warm water – let stand until viscous)
  • 3/4 cup pumpkin purée
  • 1 1/4 cup gfJules™ All Purpose Gluten-Free Flour
  • 2 Tbs. flaxseed meal (optional, but healthy & nice flavor addition) OR gfJules™ All Purpose Gluten Free Flour
  • 1 Tbs. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 1 Tbs. pumpkin pie spice
  • 1/2 cup milk, dairy or non-dairy (soy, almond or coconut milk beverage)
  • 1/2 cup dried cranberries or raisins or chocolate chips (optional)
  • 1/4 cup chopped pecans or walnuts (optional)
  • sugar + cinnamon mixture to sprinkle on tops (optional)


Preheat oven to 350 F (static) or 325 F (convection).

Line with papers or lightly oil 12 muffin cups.

Cream shortening and sugar until fluffy. Add the egg or egg substitute and pumpkin. Whisk together the dry ingredients in a separate bowl, then add to the pumpkin mixture, alternating with milk. Beat until fully incorporated. Fold in berries and/or nuts, if using.

Scoop into prepared muffin tins — the batter will be thick, so smooth the tops with a rubber spatula before baking. Sprinkle tops with cinnamon-sugar mixture, if using. Bake for 16-18 minutes, checking with a toothpick to see that they are done before removing to cool on a wire rack.

Makes 12 muffins.

gluten free Pumpkin Muffins - gfJules

These scrumptious gluten free pumpkin muffins are a must-have this autumn! Add chocolate chips, cranberries, make this yummy recipe even yummier!

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36 thoughts on “Gluten Free Pumpkin Muffins Recipe

  1. Hi Jules,
    This recipe was my first attempt at using your gluten free flour. I followed the recipe and used the 2 TB flax meal instead of the additional flour. The muffins seem a little gummy. Do you think its because of the flax meal? I also baked them about 25 minutes because after 18 they didn’t seem quite done. I also live in Denver so sometimes living at altitude takes things longer to cook. Otherwise I was pleased with the results. Maybe next time add more pumpkin pie spice. I look forward to trying some of your other recipes.

    • Hi Sherrie, check out my gluten free high altitude baking tips for next time and see if any of those help, as well. I’m glad that the muffins still turned out well, but yes, the flax meal may have contributed to some gumminess. You did the right thing to bake longer if they didn’t seem quite done, especially at altitude, all bets are off with bake times. 🙂
      I can’t wait to see your next baking adventure! One of my favorite things to bake when in Denver is my gluten free Chocolate Beer Cake! I hope you love that, too! (You don’t have to use gluten free beer if you don’t want to).