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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!
4.67 from 3 votes
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Course: Muffins
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 248kcal
Author: Mel Lockcuff




  • 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!



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


Serving: 1g | Calories: 248kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 172mg | Fiber: 2g | Sugar: 21g
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