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Topping a warm pumpkin muffin with a melting pat of butter or a slather of whipped cream cheese is my favorite way to welcome fall each year.
Admittedly, the whole welcoming fall part is still wishful thinking on my end. Here in the desert, there is barely a hint of cooler temps. I can dream, though, and this pumpkin muffins recipe has been a family favorite for years.
Pumpkin Muffins
I might live in the desert but when I bite into a sweet spiced pumpkin muffin fresh from the oven, I’m transported to fall. A good pumpkin muffin makes me think of cool crisp autumn days, changing leaves and cozy fires.
Gluten Free Pumpkin Muffins
As always, I was eager to figure out a gluten free approach to these favorite pumpkin muffins. Everyone should be able to enjoy a delicious muffin on an October morning, whether or not they can eat gluten!
Gluten free pumpkin muffins were a cinch. I adapted the original recipe by substituting my trusty combination of brown rice flour, tapioca starch and potato starch for the all purpose flour.
They turned out perfectly! Since I discovered how easy these muffins were to make gluten free, I’ve started making them that way fairly often.
All of us love the pumpkin muffins equally both with regular wheat flour and the gluten free substitutions. I enjoy that I can make one of my favorite recipes to share with my gluten free friends!
Pumpkin Muffins
There just isn’t much better than a simple pumpkin muffin.
Whether I’m eating one for breakfast or sneaking a muffin as an afternoon snack, the simple combination of pumpkin and spice all baked into a portable baked treat, just can’t be beat.
They are unspeakably delicious topped with a pat of butter or cream cheese but moist and flavorful enough to be satisfying all on their own. You might also like them spread with apple butter for something a little different!
For a low carb variation, check out these Low Carb Pumpkin Cream Cheese Muffins.
Looking for even more recipes perfect for fall? Try my Gingerbread Cookie Bars and these Gingerbread Apple Muffins from Well Plated. You might also like these gorgeous Apple Cider Cinnamon Rolls from Crazy for Crust.
Check out all of the Gluten Free Dessert Recipes on this website!
Gluten Free Pumpkin Muffins
- Preheat the oven to 350°F. Grease muffin tins (or line with paper liners) and set aside.
- In a large mixing bowl, mix together the dry ingredients and the pumpkin.
- Add the eggs and the oil and stir until well combined.
- Scoop into muffin cups (about 2/3 full) and bake for 16-18 minutes, until a toothpick inserted comes out mostly clean. Enjoy!
Pumpkin Muffins
Ingredients
- 3 cups all-purpose flour*
- 1 cup light brown sugar
- 1 cup sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 15 ounces pumpkin puree
- 3 eggs
- ⅓ cup light flavored olive oil
*Gluten-Free Alternative
- 2⅓ cups brown rice flour
- ⅔ cup tapioca starch
- ⅓ cup potato starch
Instructions
- Preheat the oven to 350°F. Grease muffin tins (or line with paper liners) and set aside.
- In a large mixing bowl, mix together the dry ingredients and the pumpkin.
- Add the eggs and the oil and stir until well combined.
- Scoop into muffin cups (about 2/3 full) and bake for 16-18 minutes, until a toothpick inserted comes out mostly clean. Enjoy!
{originally published 9/13/13 – notes and photos updated 6/20/22}
They are lovely Mary! I am in agreement – having a few stashed in the freezer is like opening gifts on Christmas – I was surprised to find almost an entire loaf of chocolate zucchini bread the other day – score! Hope you get some fall like temperatures this weekend. Take care!
I love, love, love that you provided two options for these! They look so incredibly moist and flavorful. Thanks for sharing!
Pumpkin is one of my addictions so you have hit the jackpot here.
I think I need to bake some muffins right now! Great breakfast treat!
These look so yummy. Is there a way to sub out the egg? My little one is gluten free and can't have eggs either. 🙁
Thanks!
Here's a list of alternatives for eggs in baked goods: http://www.betternutrition.com/egg-substitutes/food/goglutenfree/1224 I hope that helps!
Yum, I will be making these for breakfast!
You just can't beat a pumpkin muffin for breakfast! These look delish!!
I'm pretending its cool here in NC…although it has started to cool down a bit. I love pumpkin muffins, too – this sounds like a great recipe!
I was so excited about this recipe, but maybe I messed up… I think I followed it exactly, but my muffins came out very dense and very sweet. Part of the problem may have been my too-old-baking-soda, but there may also be a bit much sugar in the recipe. I'd love some suggestions on how to try again for a better outcome! (denseness aside, the staff at my school still devoured the tray in 5 minutes flat!)
I'm sorry they turned out dense, although it's good to know they still disappeared fast! I'm guessing that the baking soda might have been a factor. If they were too sweet for your tastes, you could try reducing the sugar by 1/4 cup or so next time and see if you prefer them that way. Were you making the traditional or the gluten free version, Jackie?
These look so delicious. But it looks like there is a lot of sugar for 24 muffins. I know sugar gives baked goods structure, so I hesitate to reduce it, but maybe I will try a little. Perfect for the first of my fall baking!
I so wanted these to be sooooo good as I love pumpkin and love muffine…and they were. Made them GF as i am allergic. Will have to freeze them so I do not eat too many at once. They are sweet…next time I will try reducing the sugar a little. Thanks for your wonderful GF recipes.
Yay for pumpkin!!! Thanks for including my muffins.