Soft and Fluffy Gluten-Free Pumpkin Muffins

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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.

moist and fluffy inside of gluten-free pumpkin muffins on white cupcake liner with glass of milk

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.

pumpkin cinnamon muffins and milk on fall kitchen towel and burlap

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:

easy pumpkin spice muffins, one with bite taken out in white cupcake liner

KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:

Mixer or Large Mixing Bowl

Spatula

Batter Spoons or Batter Dispenser

Muffin Tin

Cupcake Liners (optional)

Cake Tester or Toothpick

Wire Rack

HOW TO MAKE PUMPKIN MUFFINS

To make these easy pumpkin spice muffins, just follow these steps…

  1. Mix together the butter and sugar.
  2. Then mix in the eggs, vanilla, and pumpkin.
  3. 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.
  4. Then just mix the dry ingredients into the wet ingredients.
how to make pumpkin muffins by mixing ingredients to make muffin batter in large bowl

Once everything is mixed together really well, you'll need to add your topping for pumpkin muffins…

  1. Scoop the batter into prepared (or greased) muffin tins.
  2. Sprinkle the top of each muffin with a little bit of cinnamon sugar.
scooping muffin batter into cupcake liners in muffin tins and sprinkling on cinnamon sugar topping for pumpkin muffins

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).

pile of pumpkin spice cake muffins in basket with fall kitchen towel

MORE MUFFIN RECIPES FOR YOU TO TRY:

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…

gluten-free muffins made with pumpkin and pumpkin pie spice, bite taken out, on white cupcake liner

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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soft and fluffy gluten-free pumpkin muffins recipe

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Yield: 12

Soft and Fluffy Gluten-Free Pumpkin Muffins

Soft and Fluffy Gluten-Free Pumpkin Muffins

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!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Instructions

  1. Pre-heat oven to 350° F, and grease or line your muffin tins.
  2. Mix together the butter and sugar.
  3. Then mix in the eggs, vanilla, and pumpkin.
  4. In a separate mixing bowl, sift or mix together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
  5. Then just mix the dry ingredients into the wet ingredients.
  6. Scoop the batter into prepared muffin tins.
  7. Sprinkle the top of each muffin with a little bit of cinnamon sugar.
  8. Bake the muffins at 350° F for about 25 minutes, or until a cake tester, or toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the muffin tins for about 10 minutes.
  10. Then remove them to a wire rack to finish cooling.
  11. Serve with softened butter and enjoy!

Notes

*While I prefer to use pure cane sugar, you can also use granulated sugar.

**You can use canned pumpkin or homemade pumpkin purée.

***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.

You can freeze these muffins. 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 248 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 67mg Sodium: 172mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 2g Sugar: 21g Sugar Alcohols: 0g Protein: 4g

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