Healthy and Easy Gluten Free Pumpkin Muffins
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It’s that time of year! Where everything shifts to warm fall spices and our favorite recipes are all centered around pumpkins and apples! This gluten-free recipe makes the most delicious pumpkin muffins – full of that pumpkin flavor and the best texture, this recipe is one that you will make on repeat all fall long!
I come from a long line of bakers. Growing up, we would spend lots of time during the summers at the cabin my Grammy had on Fort Gibson Lake. I loved that cabin. The old smell. The yellow and orange carpet. How it nestled into a hill to overlook the lake. One of my fondest memories is when we would wake each morning to my Grammy making hot cocoa and bran muffins. She would have already been awake for hours by the time we came tiptoeing into the living room. I can still picture her sitting in her chair wearing her cute, over-patterned night gown and her big, black therapeutic shoes, working on a craft for the children’s ministry at her church. This angelic woman could magically make regular ole Swiss Miss taste like Santa himself made it. And we would gobble up those bran muffins, slathered in Country Crock Butter.
My sweet momma would make all sorts of muffins and breads; zucchini (my favorite), blueberry, and banana nut. But the first time I tried a pumpkin muffin, and instantly had all the heart eyes, was when Corey and I were newlyweds. We had rented a small, 1500 square foot house close to the Cherry Street Farmer’s Market. I loved that house. We were only renting, but we painted walls and built garden beds and hosted lots of guests, making that sweet nook our first home. I still drive by it occasionally, and nostalgia sweeps over me.
That first summer as newlyweds, every Saturday, we would load up our new fur baby, Dublin, into Corey’s Mini Cooper and head down to the Farmer’s market. After walking the market, we always stopped in to get coffee at The Coffee Shop on Cherry Street. And bless their souls, they always had gluten free pastries. This is where I tried my first pumpkin muffin, and well, glory hallelujah. My pumpkin muffin recipe has changed over the years, and now uses maple syrup (or coconut sugar) and avocado oil. These darlings are flavorful, have great texture and are just oh so good! Elevate your gluten-free baking with this easy recipe!
Why You Will Love This Recipe:
- Perfect for fall and that beloved pumpkin season!
- Simple recipe made with simple ingredients
- Refined sugar- free
- gluten-free
- Wholesome ingredients
- Healthy pumpkin muffins
- Perfect for grab ‘n go ingredients!
Ingredients:
- AP Gluten-Free Flour Blend: I use my custom gluten-free flour blend, which is specifically designed to create a light and tender crumb in baked goods. You can also substitute with oat flour if you prefer a heartier texture, though the final product may differ slightly in density and flavor. Using a blend allows for more versatility in achieving the right consistency without gluten. My favorite all purpose flour blend is 1to1 Arrowhead Mills!
- Maple Syrup: A natural sweetener that adds a rich, caramel-like flavor to the recipe. Maple syrup also keeps the baked goods moist, contributing to a softer texture. If you’re looking for a different sweetness profile, you can substitute it with brown sugar, which will give a deeper molasses flavor and a slightly denser texture.
- Coconut Sugar: This unrefined sweetener is less processed than traditional white sugar, with a subtle caramel flavor. Coconut sugar has a lower glycemic index, making it a popular choice for those looking to reduce sugar spikes. It blends well with the warm spices in this recipe, adding a nuanced sweetness.
- Baking Powder: A leavening agent that helps the batter rise and creates a light, airy texture. Baking powder is essential for ensuring your gluten-free baked goods achieve the right amount of lift, resulting in a fluffy, tender crumb.
- Baking Soda: This leavening agent works in tandem with the acidity in the recipe (such as from the maple syrup or pumpkin puree) to provide extra lift and help the baked goods rise evenly. It also contributes to the browning and flavor development during baking.
- Guar Gum: Used as a binder in gluten-free baking, guar gum helps mimic the elasticity that gluten provides, giving structure to your baked goods. If your flour blend already contains a binder, you can omit it. Alternatively, xanthan gum can be used as a substitute, though it might affect the texture slightly. Omit if your blend already has a binder.
- Cinnamon: A warm, aromatic spice that pairs perfectly with the pumpkin puree. Cinnamon adds depth of flavor and a cozy, comforting aroma that is synonymous with fall baking. It’s an essential spice in this recipe, balancing the sweetness and enhancing the overall flavor profile.
- Ground Cloves: With its intense, slightly sweet and spicy flavor, ground cloves bring a robust depth to the mix. A little goes a long way, adding a hint of warmth that complements the cinnamon and nutmeg, making the spice blend more complex.
- Nutmeg: This fragrant spice adds a subtle, nutty sweetness with a hint of earthiness. Nutmeg enhances the overall spice profile, adding complexity and depth to the flavor, making the baked goods even more irresistible.
- Salt: A small amount of salt is crucial in baking, as it enhances the flavors of the other ingredients and balances the sweetness. It also helps with the overall structure of the baked goods, contributing to a better texture.
- Pumpkin Puree: The star of the recipe, pumpkin puree adds moisture, a subtle sweetness, and a distinct earthy flavor that is both comforting and familiar. It also gives the baked goods their beautiful orange hue and works harmoniously with the warm spices.
- Eggs (Room Temperature): Eggs provide structure, moisture, and richness to the batter. Using them at room temperature ensures they incorporate more easily with the other ingredients, resulting in a smoother batter and a more uniform bake.
- Avocado Oil: A healthy, neutral-flavored oil that adds moisture and tenderness to the baked goods. Avocado oil is rich in healthy fats and has a high smoke point, making it an excellent choice for baking. It also keeps the texture soft without adding any overpowering flavor.
- Whole Milk: Adds richness and moisture to the batter, contributing to a tender crumb. The fat content in whole milk helps create a creamy texture, ensuring the baked goods stay soft and fluffy.
- Vanilla: A splash of vanilla extract enhances the overall flavor, adding a sweet, aromatic note that complements the spices and pumpkin. It’s a small but essential ingredient that elevates the taste of the entire recipe.
For a Crumble (optional)
- butter, melted
- AP flour
- coconut sugar
- cinnamon
Instructions:
- Preheat oven to 375 degrees and spray or line your muffin pan with parchment paper muffin liners.
- In a medium bowl, combine flour, sugar, soda, baking powder and spices. Whisk together and set aside.
- In a stand mixer or a large mixing bowl, combine maple syrup, pumpkin, eggs, oil, milk and vanilla. You can use a paddle attachment or a whisk attachment to combine the ingredients.
- Add the dry ingredients to the wet ingredients and mix together until combined and the batter is smooth.
- Use a muffin scoop or measuring cup to pour the pumpkin mixture in the lined muffin tins.
- If you wanted to add a crumble to your muffins – now is the time to sprinkle the crumble on top of the muffins! To make the crumble, combine all the ingredients in a mixing bowl and stir until combined.
- Pop into the oven for 15-17 minutes. Let the muffins cool in the muffin tin for 5 minutes, then transfer them to a wire rack.
- Slather with butter and ENJOY!
Optional Add-ins
- chocolate chips
- slightly toasted pecans
Tips and Tricks
- For best results, ingredients should be room temperature
- Store in an airtight container or individually wrap each muffin in plastic wrap to store in the refrigerator
- Best to consume within 5 days
- You can substitute the spices with pumpkin spice / pumpkin pie spice
- To reheat, use the microwave or the toaster oven (my favorite way to reheat)
Check out the recipe card below to make this gluten-free pumpkin muffin recipe today! It’s the most delicious muffin for fall!
Healthy and Easy Gluten Free Pumpkin Muffins
Ingredients
- 1 1/2 -2 cups gluten-free flour I like 1to1 Arrowhead Mills, Oat Flour, or my AP GF Flour Blend
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp guar gum Omit if your flour blend has a binder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 nutmeg
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 2 eggs
- 1/3 cup avocado oil
- 1 can pumpkin purée
- 1/4 cup whole milk
- 1/2 tsp salt
- Vanilla
Crumble
- 1/2 cup gluten-free flour
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/4 cup butter chilled and cubed
Instructions
- Preheat oven to 375 degrees and spray or line your muffin pan with parchment paper muffin liners.
- In a medium bowl, combine flour, guar gum, soda, baking powder and spices. Whisk together and set aside.
- In a stand mixer or a large mixing bowl, combine maple syrup, sugar, pumpkin, eggs, oil, milk and vanilla. You can use a paddle attachment or a whisk attachment to combine the ingredients.
- Add the dry ingredients to the wet ingredients and mix together until combined and the batter is smooth.
- Use a muffin scoop or measuring cup to pour the pumpkin mixture in the lined muffin tins.
- If you wanted to add a crumble to your muffins – now is the time to sprinkle the crumble on top of the muffins! To make the crumble, combine all the ingredients in a mixing bowl and mix with your fingers or a fork until combined.
- Pop into the oven for 15-17 minutes. Let the muffins cool in the muffin tin for 5 minutes, then transfer them to a wire rack.
- Slather with butter and ENJOY!
