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Gluten Free Pumpkin Muffins Recipe

Gluten Free Pumpkin Muffins can be enjoyed by everyone. Moist, delicious, and full of pumpkin spice.

Gluten Free Pumpkin Muffins Photo
(Sharon L.)

Pumpkin, pumpkin, pumpkin. I’m obsessed. I’ve already made Pumpkin Oatmeal Smoothies, two loaves of Pumpkin Chocolate Chip Bread, and several batches of these gluten free pumpkin muffins.

I used to have this rule where I wouldn’t eat or make anything pumpkin before October 1. Weird, I know. But I just felt it was unfair to all the apples out there. Even weirder, I know.

That rule flew out the window when I had a Pumpkin Spice Latte as soon as I could. Oops. Since then, I’ve been all about the pumpkin. I’ve given the apples some love too. I did make a big batch of slow cooker apple butter. So there.

Gluten Free Pumpkin Muffins Picture
(Sharon L.)

Not only did I break my ridiculous no-pumpkin rule, I broke it big-time. I’ve pretty much had pumpkin in some way, shape, or form every day since that PSL. I’m not sure why I even had that rule to begin with. I love pumpkin (clearly) so why not have it? Just not before September next time 😉

These gluten free pumpkin muffins were worth breaking the rules for. I mean, come on! That color! Those raisins! All the pumpkin spice! They’re the epitome of pumpkin flavor in one delicious muffin.

If you’re not a fan of raisins, you could always do chocolate chips or instead. Or even chocolate covered raisins. Hey now…

Gluten Free Pumpkin Muffins Image
(Sharon L.)

The great thing about pumpkin is that it really makes your baked goods so moist without having to add a ton of liquid. It’s also readily available year round. So if you want to bust out the pumpkin muffins in April, you can. I just won’t be joining you unless it was for these muffins. Then I just might have to go and break some more rules. The struggle is real, my friends. The struggle is real. Enjoy!

Gluten Free Pumpkin Muffins Pic
(Sharon L.)

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Gluten Free Pumpkin Muffins Photo

Gluten Free Pumpkin Muffins Recipe

Sharon L.
Gluten Free Pumpkin Muffins can be enjoyed by everyone. Moist, delicious, and full of pumpkin spice.
5 from 5 votes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Cuisine Gluten Free
Servings 12
Calories 219 kcal

Ingredients
  

  • 2 Egg
  • 1/4 cup Vegetable Oil
  • 1 cup Pumpkin Puree
  • 1/4 cup Milk Regular or non-dairy
  • 1 teaspoon Pure Vanilla Extract
  • 1 3/4 cups All-Purpose Gluten Free Flour
  • 1 teaspoon Xanthan Gum
  • 1 cup Coconut Palm Sugar
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Allspice
  • 1 teaspoon Cinnamon
  • 1 cup Raisins

Instructions
 

  • Preheat oven to 400°F and spray a 12 cup muffin tin with non-stick spray (or line it with paper liners).
  • In a medium bowl, whisk together the eggs, oil, pumpkin puree, milk, and vanilla extract and set aside.
  • In a large bowl, whisk together the flour, xanthan gum, coconut palm sugar, salt, baking soda, allspice, and cinnamon. Stir in the raisins to coat with the flour.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop the batter into the 12 muffin cups, distributing it evenly.
  • Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack and store leftover muffins in an airtight container up to 3 days.

Nutrition

Calories: 219kcalCarbohydrates: 40gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 213mgFiber: 2gSugar: 21g
Keyword Baked, Baking, Breakfasts, Fall, Gluten Free, Muffins, Pumpkin
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5 from 5 votes (5 ratings without comment)
Recipe Rating