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Fall is in the air, and I’m craving something cozy and delicious. Enter these amazing gluten-free pumpkin muffins! They’re packed with pumpkin spice goodness and perfect for my fall recipes collection.
I love gluten-free baking, and these muffins are a dream come true. They’re light, fluffy, and bursting with flavor. Plus, they’re dairy-free muffins too, making them ideal for folks with multiple dietary needs.
Using simple pantry staples, I whip up these treats in no time. The combo of gluten-free all-purpose flour and pure pumpkin puree creates the perfect texture. A mix of white and brown sugar adds just the right sweetness.
Whether you need a quick snack or a tasty dessert, these muffins hit the spot. They’re my go-to for satisfying pumpkin spice cravings all season long!
5 Reasons You’ll Love This Recipe
I’m excited to share why these gluten-free pumpkin muffins are a must-try! Here are five reasons you’ll fall in love with this recipe:
- One-bowl recipe: Cleanup is a breeze! Mix everything in a single bowl for quick and easy preparation.
- Moist muffins: These treats stay soft and tender, perfect for enjoying any time of day.
- Pumpkin flavor: Rich, warm pumpkin taste in every bite makes these muffins ideal for fall.
- Chocolate chips: Sweet, melty chocolate adds a delightful twist to the classic pumpkin flavor.
- Streusel topping: A crunchy, cinnamon-spiced crown takes these muffins to the next level.
I love how versatile these muffins are. They’re perfect for breakfast or as an afternoon snack. The pumpkin flavor shines through, with sweet chocolate chips. The streusel topping adds a satisfying crunch.
This recipe is simple. It’s great for busy days when you want something homemade fast. Plus, these muffins stay moist for days, making them an excellent make-ahead option.
“These muffins are like fall in a cupcake wrapper – warm, cozy, and absolutely delicious!”
Whether you’re gluten-free or just looking for a tasty treat, these pumpkin muffins are sure to become a favorite in your recipe collection.
Exact Ingredients List (+ Possible Substitutes)
I love baking these gluten-free pumpkin muffins! They are simple yet powerful. You’ll need gluten-free flour as the base. I use a blend that includes rice flour and tapioca starch.
For the star of the show, grab some pumpkin puree. Make sure it’s pure pumpkin, not pie filling.
The spices bring warmth and flavor. Cinnamon and pumpkin pie spice are must-haves. Don’t forget the basics: eggs, sugar, vanilla, baking powder, baking soda, and salt.
For fat, you can use butter or coconut oil. Mix in some chocolate chips for extra sweetness.
- Gluten-free all-purpose flour
- Pumpkin puree
- Eggs (or flax eggs for vegan option)
- Sugar (brown or coconut sugar work great)
- Butter or coconut oil
- Vanilla extract
- Baking powder and baking soda
- Salt
- Cinnamon and pumpkin pie spice
- Chocolate chips (optional)
For a delicious streusel topping, mix brown sugar, gluten-free flour, butter or coconut oil, and more pumpkin pie spice. This recipe is flexible, so feel free to explore dairy-free options. Plant-based butter works well as a substitute. Happy baking!
Instructions
I start by preheating my oven to 350°F. For extra tall muffins, I use 425°F at first. Then, I mix the wet stuff in a big bowl.
Next, I add the dry ingredients and gently mix them in. Don’t forget to add chocolate chips!
Now, I fill my muffin tins all the way up. This makes them look like bakery muffins. While the batter rests, I make a streusel topping.
Then, I put them in the oven for 28-32 minutes. I check if they’re done with a toothpick. If I want tall muffins, I start at 425°F for 5 minutes, then lower it to 350°F.
After baking, I let them cool in the tray for 15 minutes. This step is important for the texture. Then, I move them to a wire rack to cool completely. And that’s how I make perfect pumpkin muffins every time.
“Baking is love made visible.”
Tips, Tricks & Storing
Here are some gluten-free baking tips for perfect muffins. Use a gluten-free flour blend with xanthan gum. It makes muffins fluffy and light. Don’t overmix the batter to avoid tough muffins.
For storing, keep muffins at room temperature for 3 days or in the fridge for 5 days. Freezing them keeps them fresh for a month. To keep bottoms dry, store them in a container with a slightly open lid.
Want fewer sugars? Try coconut sugar or a sugar substitute. It makes muffins healthier without losing flavor. Warm a frozen muffin in the oven or microwave to enjoy it as if it were fresh.