I don’t need much of a nudge to celebrate the arrival of a new season, so when my kids started grabbing light sweaters for our morning beach walk earlier this week, I knew it was time to break out the pumpkin spice.
For this homemade PSL.
And granola, waffles, and baked oatmeal, plus these ridiculously delicious pumpkin muffins that I’ll be packing for my family’s trip to a local corn maze + pumpkin patch. I’ve never been to a corn maze before, but I’m hoping it’s like forest bathing . . . . only with a hayride and sunflower field on the other side.
Back to the muffins, though: They’re moist, tender, and infused with just the right balance of pumpkin spice, vanilla and real pumpkin (in the form of puree).
You can also customize each batch with yummy mix-ins – our favorites are dried cranberries, chocolate chips and chopped pecans, so I’ve included instructions for those below. I hope you love these muffins as much as we do!
Gluten-Free Pumpkin Muffins
- muffin pan
- parchment paper muffin liners
- mixing bowls
- ¾ cup chocolate chips
- ¾ cup dried cranberries
- ¾ cup chopped pecans
- Preheat your oven to 350F.
- Combine the dry ingredients in a large bowl.
- Combine wet ingredients in a smaller mixing bowl. Whisk to combine and then pour the liquid into the bowl with dry ingredients.
- Stir everything together. If you’re using any optional mix-ins, add 1/2 cup to the batter and stir again. (Set 1/4 cup aside to sprinkle on top.)
- Add approximately 1/3 cup to each lined muffin cup. I lightly oil my hands and smooth the tops a little because it makes the muffins prettier, but that’s totally optional. If you’re using optional mix-ins, sprinkle the remaining 1/4 cup over the top of the muffins.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow muffins to cool until they are just barely warm (or room temperature) before serving.
Frequently Asked Questions
I’m egg free. Can I use flax egg as a substitute in this recipe?
I tried testing with flax eggs and it was not a success.
The muffins took much longer to bake, so by the time the inside was firm(ish) the tops were very crispy. I don’t have much experience with egg replacements, so maybe someone that does will chime in and tell us if another approach could be considered.
Can I use gluten-free all-purpose flour instead of almond flour and coconut flour?
Unfortunately, almond flour and coconut flour absorb liquid different than most gluten-free flour blends and won’t likely work in this recipe.
More Scrumptious Muffin Recipes To Try
Cinnamon Apple Muffins – Made with fresh apples and a sweet crumb topping, these gluten-free muffins are full of fall flavor and seriously scrumptious.
Blueberry Muffins – These muffins are super easy and way more delicious than store-bought mixes. I’m talking plump, delectable blueberries and a moist, cakey batter that fills the kitchen with a lovely aroma as it rises in the oven.
Lemon Poppyseed Muffins – These muffins are moist and cakey, and super simple to make! My daughter helped perfect the recipe, which makes them extra special in our house.
Banana Nut Muffins – Moist and sweet and chock-full of banana nut goodness, these muffins only take a few minutes of hands-on time to whip up.
Strawberry Muffins – In this easy recipe, ruby red strawberries are folded into a cakey batter and topped with a crunchy, crumbly streusel. My family loves them!