How to bake a batch of moist, fluffy, gluten-free pumpkin muffins from scratch, with a simple cinnamon sugar topping. Easy pumpkin spice breakfast treat!
Fall is in the air, and so is the scent of all things pumpkin! It really is the most glorious time of year.
And you know, just because you've decided to go gluten-free, doesn't mean you can't still make your favorite fall recipes… Like apple oatmeal crisp and pumpkin cinnamon muffins.
These pumpkin spice cake muffins are so moist and delicious. They really and truly are soft and fluffy.
Not only that, but they really puff up in the oven, so no need to worry about them coming out flat. As long as you follow all of my instructions and use the right ingredients, you'll have a batch of delicious gluten-free muffins to enjoy in no time.
While you can skip the cinnamon sugar topping, I highly recommend that finishing touch. It adds a slightly crispy texture to the top of every muffin, making them even more delicious.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the muffin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
PUMPKIN MUFFIN INGREDIENTS YOU'LL NEED:
- Unsalted butter
- Sugar – While I prefer to use pure cane sugar, you can also use granulated sugar.
- Eggs
- Vanilla extract
- Pumpkin Purée – You can use canned pumpkin or homemade pumpkin purée.
- A cup for cup gluten-free flour
- Salt
- Baking soda
- Baking powder
- Pumpkin pie spice – Or you can make homemade pumpkin pie spice.
- Ground cloves
- Cinnamon sugar
KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:
Batter Spoons or Batter Dispenser
Cupcake Liners (optional)
HOW TO MAKE PUMPKIN MUFFINS
To make these easy pumpkin spice muffins, just follow these steps…
- Mix together the butter and sugar.
- Then mix in the eggs, vanilla, and pumpkin.
- In a separate large bowl, mix or sift together the dry ingredients, including your flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
- Then just mix the dry ingredients into the wet ingredients.
Once everything is mixed together really well, you'll need to add your topping for pumpkin muffins…
- Scoop the batter into prepared (or greased) muffin tins.
- Sprinkle the top of each muffin with a little bit of cinnamon sugar.
If you have cinnamon sugar left over, save it back for cinnamon toast.
Then just bake the muffins according to the instructions in the recipe card below.
LET'S TALK GLUTEN-FREE FLOUR…
First of all, not all gluten-free flours are created equal. Not all of them will be cup for cup, and some of them, due to the ingredients used, even have a slightly grainy texture to them.
You really need to use a cup for cup flour when making these muffins. This means you can substitute the same amount of gluten-free flour as you would use of all-purpose flour.
My favorite cup for cup gluten-free flour right now is Cup4Cup Gluten-Free Flour. It makes a mean banana bread, zucchini bread, and the best gluten-free sugar cookies (recipe coming soon, I promise).
MORE MUFFIN RECIPES FOR YOU TO TRY:
- Blackberry and strawberry muffins
- Gluten-free blueberry muffins
- Blueberry muffins
- Lemon poppy seed muffins
- Gluten-free zucchini bread muffins
Both of the above, you can absolutely make gluten-free.
OPTIONAL ADD-INS FOR YOUR MUFFINS:
You may want to add in some optional ingredients to give your muffins even more bang for their buck (although they're delicious just the way they are).
Optional add-ins for your muffin batter…
Optional add-ons for your muffin tops after baking…
- Cream cheese frosting
- Maple glaze or caramel glaze – You can mix up a super simple glaze using powdered sugar, milk, and either maple syrup or caramel extract. Make it super thin, so you can just drizzle it right onto the top of the muffins.
CAN I FREEZE GLUTEN-FREE PUMPKIN MUFFINS?
Yes, you sure can.
In fact, you can make these easy pumpkin muffins ahead of time, freeze them, and thaw them when you need them. That way, they can be a surprise or unexpected treat.
Just be sure, if you do freeze them, to put them in a sealed container or freezer bag so they don't get freezer burn.
MORE PUMPKIN RECIPES FOR YOU TO TRY:
GET THE PRINTABLE RECIPE
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Gluten-Free Pumpkin Muffins
Equipment
- Batter Spoons
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup cane sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cloves
- 1/4 cup cinnamon sugar
Instructions
- Pre-heat oven to 350° F, and grease or line your muffin tins.
- Mix together the butter and sugar.
- Then mix in the eggs, vanilla extract, and pumpkin.
- In a separate mixing bowl, whisk together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
- Then just mix the dry ingredients into the wet ingredients.
- Scoop the batter into prepared muffin tins.
- Sprinkle the top of each muffin with a little bit of cinnamon sugar.
- Bake the muffins at 350° F for about 25 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the muffin tins for about 10 minutes.
- Then remove them to a wire rack to finish cooling.
- Serve with butter and enjoy!
