These gluten free pumpkin muffins are the perfect Fall recipe. They’re filled with chocolate chips and topped with cinnamon streusel. They’re light, fluffy and so easy to make!
I couldn’t decide between doing chocolate chips or a cinnamon streusel topping, so I opted for both! These muffins have a generous amount of pumpkin for a very soft and tender texture, plus plenty of spice for tons of flavor.
They’re perfect for a quick snack or dessert and I promise you’d never tell they’re both gluten and dairy free.
These muffins are made with gluten free all purpose flour and good old sugar, but if you’re looking for a healthy muffin recipe with almond flour, try my sweet potato muffins instead!
Why you’ll love this recipe
- Packed with pumpkin flavor
- Nut free
- Dairy free friendly
- Perfect for a quick snack or dessert
- Simple, pantry staple ingredients
How to make gluten free pumpkin muffins
WHISK WET. In a large mixing bowl, whisk together all wet ingredients until smooth.
WHISK DRY. Whisk in the dry ingredients, making sure to spoon and level the flour. Fold in the chocolate chips. Scoop the batter into a muffin tray, filling each to the top to ensure nice round muffin tops.
MAKE STREUSEL. In a small dish, combine the sugar, flour and pumpkin pie spice. Cut in the butter or coconut oil with a fork until crumbly.
BAKE. Use your fingers to sprinkle the streusel on top of the muffins. Bake for 28-32 minutes or until a toothpick comes out clean.
SERVE. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling and enjoy!
Can I make them vegan?
You can try subbing the eggs for an egg substitute like flax eggs or a store bought egg replacer, but they likely won’t rise as well.
The eggs are important here for a fluffy texture and ensuring a nice rise, so I recommend sticking with the recipe as written for best results!
Vegan and gluten free baking is very tricky, so it’s usually best to opt for a recipe that is already developed to be that way.
PUMPKIN. You need pure pumpkin puree for this recipe and it cannot be subbed with pumpkin pie filling.
Pumpkin pie filling already contains all the spices, sugar and other ingredients in pumpkin pie, so be sure you’re using just plain pumpkin puree for these muffins. You will need just shy of one 15 ounce can.
FLOUR. This recipe calls for gluten free all purpose baking flour, which you cannot sub for almond, coconut, oat or another type of flour.
You can use regular all purpose flour (non gluten free), but please do not try using another gluten free flour such as almond, oat etc. I like the Bob’s Red Mill 1:1 Baking Flour, just make sure whatever you use has xanthan gum!
SUGAR. You can sub the light brown sugar for coconut sugar, but I don’t recommend subbing the white sugar for coconut sugar.
The muffins will be a very dark color and they may not rise as well. You can always try my healthy sweet potato muffins if you want a lower sugar option!
How to store and freeze
Once prepared, these gluten free muffins will keep for about 3 days at room temperature, or 5 days in the fridge.
They can get a bit soggy if put in an air tight container because of the pumpkin, so I suggest leaving them in a container with the lid slightly ajar or covered loosely with foil.
You can freeze these gluten free pumpkin muffins after they bake. Be sure to let them cool completely, then transfer to a freezer safe bag and freeze for up to one month.
Let them defrost in the fridge overnight, then warm up in the oven or microwave.
Try these next!
- Matcha Muffins
- Almond Flour Blueberry Muffins
- Gluten Free Zucchini Muffins
- Gluten Free Pumpkin Bread
- Protein Muffins
Gluten Free Pumpkin Muffins
by: claire cary
- 2 large eggs
- 6 tablespoons melted butter or coconut oil
- 1 ½ cups pure pumpkin puree
- ⅔ cup white sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla
- 1 teaspoon apple cider vinegar
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with 12 liners and set aside.
- In a large mixing bowl, whisk together all wet ingredients until smooth.
- Whisk in the dry ingredients, making sure to spoon and level the flour.
- Fold in the chocolate chips.
- Scoop the batter into a muffin tray, filling each to the top to ensure nice round muffin tops.
- In a small dish, combine the sugar, flour and pumpkin pie spice. Cut in the butter or coconut oil with a fork until crumbly.
- Use your fingers to sprinkle the streusel on top of the muffins. Bake for 28-32 minutes or until a toothpick comes out clean.
- Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.