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+ servings
5 from 1 vote

Gluten Free Pumpkin Muffins

by: claire cary

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!
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Prep: 15 mins
Cook: 30 mins
Total: 45 mins



  • 2 large eggs
  • 6 tbsp melted butter or coconut oil
  • 1 ½ cups pure pumpkin puree
  • cup white sugar
  • ½ cup light brown sugar
  • 2 tsp vanilla
  • 1 tsp 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.


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!
This recipe calls for gluten free all purpose flour, which you cannot sub for almond, coconut, oat or another type of flour. You can use regular AP flour (non gluten free), but please do not try using another gluten free flour. I like the Bob's Red Mill 1:1 Baking Flour, just make sure whatever you use has xanthan gum!
Serving: 1muffin / Calories: 282kcal / Carbohydrates: 42g / Protein: 4g / Fat: 10g / Saturated Fat: 7g / Fiber: 3g / Sugar: 24g

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