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Easy Gluten Free Pumpkin Muffins Recipe - Soft, Spiced, and Ready Fast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups gluten free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 3/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup neutral oil (such as avocado or canola) or melted coconut oil
  • 1/3 cup milk of choice (dairy or unsweetened almond/oat), room temperature
  • 2 teaspoons pure vanilla extract
  • Optional mix-ins: 1/2 cup mini chocolate chips, chopped pecans, or dried cranberries
  • Optional topping: 2 tablespoons coarse sugar or a light cinnamon sugar sprinkle

Method
 

  1. Heat the oven: Preheat to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Whisk dry ingredients: In a large bowl, whisk the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Mix wet ingredients: Add brown sugar, eggs, pumpkin puree, oil, milk, and vanilla to the bowl. Whisk until smooth and combined. Do not overmix.
  4. Add mix-ins: If using chocolate chips or nuts, fold them in gently with a spatula.
  5. Fill the pan: Divide batter evenly among the cups, about 3/4 full. Sprinkle tops with coarse sugar if you like a slight crunch.
  6. Bake: Bake for 18–22 minutes, until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  7. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps set the structure.