This recipe for gluten free pumpkin muffins is so easy. They are moist, light and subtly spiced with cinnamon, nutmeg and cloves. My kids love the added chocolate chips. But, feel free to leave them out if you want a more classic pumpkin muffin. Either way these will fill your home with the most amazing autumnal aroma. I make them often during this season.Jump to Recipe
Recipe, photos and text updated 9/12/23.
The joy of gluten free pumpkin muffins!
I’ve discovered, that deprivation brings true appreciation–and my kids are thrilled beyond measure when they have something delicious for breakfast, on a weekday especially. And so it was with these gluten free pumpkin muffins. I had a couple of cans of organic puree left over from last year that were getting close to their expiration date. In anticipation for the new batch coming in shortly, I did what any reasonable human would do–I made pumpkin muffins with chocolate chips.
It was my first attempt at the gluten-free version, so I did what I usually do–I used my all-purpose gluten-free flour blend in my regular recipe. Happily, it was a huge win! I love it when that happens. The muffins are light and tender, subtly spiced with cinnamon, nutmeg and cloves, and they’re spiked throughout with rich, semi-sweet, mini chocolate chips. Of course, you know what the best part is already…they made my house smell fabulous, and I knew, for a few moments at least, that I was the best mother in the world.
Is Canned Pumpkin Gluten Free – Does Pumpkin Puree Have Gluten in It?
Canned pumpkin is gluten free. Pumpkin puree does not contain gluten. Of course it’s always a good idea to read labels no matter what, but I have never found any canned pumpkin that contained gluten.
How to Make this Easy Gluten Free Pumpkin Muffin Recipe
This is the easiest recipe to make – one bowl, no stand or hand mixer required. I like to add individual spices but an equal swap for pumpkin pie spice works just as well. Make sure to use pumpkin puree not pumpkin pie filling (which is pre-sweetened).
Gluten Free Pumpkin Chocolate Chip Muffin Ingredients
- Pumpkin puree
- Vegetable oil – I prefer avocado or light olive oil
- Large eggs
- Gluten Free Flour Blend (I like Bob’s Red Mill 1 to 1)
- Spices – cinnamon, nutmeg and cloves are typical. But you can try adding ginger and/or allspice as well!
- Baking soda + baking powder
- Chocolate chips – any kind works well…I’m especially fond of dark chocolate chips here
Is it possible to bake your kids happy?
I once worked with a woman who insisted on baking something every night so her children would “go to sleep with happy thoughts.” Okay. That’s cool. I mean, the thought is really, really good. And it sounded reasonable to me. Because I didn’t have kids yet. That fantasy went right out the window when my first son was born.
I read that new babies are supposed to sleep for twenty out of twenty-four hours. He had that reversed…and also his days and nights. Things haven’t gotten much better in the nearly 15 years that I’ve been a mom. I find myself collapsing on the couch after working, housework, cooking dinner, driving my lovelies to their various activities, supervising homework, and doing the million and one things we moms do day after day after day.
For awhile I was left wondering if I was sort of an inferior species, incapable of mothering properly. I too wanted my kids to go to sleep with visions of sugarplums in their heads. But quite honestly, save the occasional scented candle or pot of essential oil, lit to help assuage the guilt, I’ve come to terms with the fact that I can’t make my house smell delicious every single night.
But sometimes I can.
Love pumpkin spice and everything nice? We’ve got you covered!
- Gluten Free Pumpkin Spice Doughnut Holes
- The Best Gluten Free Pumpkin Pancakes
- Gluten Free Spice Cupcakes with Pumpkin Swirl Frosting
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The Best Recipe for Gluten Free Pumpkin Muffins
- 1 cup pumpkin puree NOT pumpkin pie mix
- ⅓ cup vegetable oil
- 2 large eggs
- 1¼ cup sugar
- 1½ cups all purpose gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- ¼ teaspoon xanthan gum omit if your flour blend already contains a gum
- ½ cup gluten free mini chocolate chips, plus more for sprinkling on top
- Preheat the oven to 400 °F. Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs and sugar until evenly incorporated.
- Add the flour, baking powder, baking soda, spices, salt and xanthan gum (if using) and whisk until smooth. Fold in ½ cup of chocolate chips.
- Fill the muffin cups 2/3 full. Sprinkle the tops with additional chocolate chips, if desired.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Let cool for 10 minutes and then remove to a cooling rack to cool completely.
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