Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffin Recipe

Pumpkin muffins are a family favorite! They are so popular that my kids act like I am feeding them cupcakes for breakfast when I make my Gluten-Free Pumpkin Muffins Recipe. And I am totally fine with that!

These gluten-free pumpkin muffins rise well and have a moist crumb. They can easily be made dairy-free without affecting the flavor.

Gluten-Free Pumpkin Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • ¾ cup brown rice flour
  • ½ cup oat flour (How to make Oat Flour)
  • ½ cup tapioca flour
  • ¼ cup potato starch
  • 1 teaspoon guar gum
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs
  • ½ cup milk (or rice milk)
  • ⅓ cup safflower oil
  • 1 cup pureed pumpkin
  • ½ cup coconut palm sugar (or brown sugar)
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  1. Stir the dry ingredients in a large bowl.
  2. Combine the wet ingredients ina small bowl.
  3. Add the wet mixture to the flour mixture.
  4. Mix everything together until it is just combined.
  5. Pour the mix into greased muffin cups.
  6. Bake at 400 degrees for 20 – 25 minutes, or until a toothpick inserted into the center comes out clean.

More Gluten-Free Pumpkin Recipes:

Gluten-Free Pumpkin Snickerdoodles

Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Pancakes

Gluten-Free Pumpkin Chocolate Chip Doughnuts

Gluten-Free Pumpkin White Chip Waffle Cookies

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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