Gluten-Free Pumpkin Muffins offer up the best flavors of the season! They are moist, tender, and perfect to savor over a cup of coffee. This delicious treat is destined to become a fall habit.
Ahhh….fall! Is there anything better than the weather cooling down and getting to enjoy comforting fall foods?
Of course, the start of the show in the fall is pumpkin! These pumpkin cream cheese muffins are my idea of perfection, and I think you will love them just as much as I do.
Ingredients for Making This Gluten-Free Pumpkin Muffin Recipe
- Gluten-Free Flour: Choose a brand that has xanthan gum in it.
- Sugar: Choose your favorite sweetener. I have made this with white sugar and coconut palm sugar - both work well. You could also substitute in ¼ cup of brown sugar.
- Baking Powder: Read the label and make sure it is gluten-free. If corn is also an issue, be sure to check for that.
- Baking Soda: Make sure the baking soda you use is fresh for the best results.
- Walnuts: Optional; feel free to omit or substitute your favorite nut. Chocolate chips could be used in place of the nuts.
- Eggs: Use large eggs.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
- Coconut Oil: Butter works as well.
- Milk: You can use any type of unsweetened milk that you like.
- Cream Cheese: I recommend using full fat.
- Butter: Use unsalted butter.
- Maple Syrup: You can use sugar-free maple syrup if you want to lower the overall sugar content.
- Vanilla: Use the best quality of pure vanilla extract that you can.
Tips, Tricks, and Variations
- You know that the muffins are done with a toothpick inserted to the center comes out clean.
- My favorite way to fill muffin tins is with an ice cream scoop.
- I recommend getting an oven thermometer since most ovens are off to some extent.
- For an even more intense pumpkin flavor, add ¼ to ½ teaspoon of pumpkin pie spice.
Frequently Asked Questions
Absolutely. In fact, most brands contain just one ingredient: pumpkin!
I would suggest checking the label when trying a new brand.
This is especially important if you are sensitive enough to gluten that you worry about cross-contamination in manufacturing.
But otherwise, you should be good to go to make these gf pumpkin muffins.
I recommend spooning the flour into your measuring cup and using a butter knife to flatten it off.
Technically, the best way to measure any flour in baking is to weigh it.
The challenge is that there are so many different brands of gluten-free flour, and each one will weigh differently due to different ingredients.
If you use Bob’s Red Mill, the weight of their 1:1 flour for this recipe would be about 260 grams.
Tools Needed to Make Gluten-Free Pumpkin Muffins with Cream Cheese
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Since we've made these pumpkin muffins gf, I do not recommend storing them in the refrigerator for more than a day or two as they can dry out quickly.
You can store them for about five days at room temperature, but I recommend waiting to frost them until just before serving.
They may be frozen unfrosted for up to three months.
More Gluten Free Pumpkin Recipes to Try:
- Pumpkin Flan is a fun twist on a classic flan that is perfect for the fall.
- To really savor the season, this Pumpkin Alfredo Sauce Pasta is a must try!
- Both kids and adults can agree on these Healthy Pumpkin Pancakes.
- For a hearty fall breakfast, this Pumpkin Breakfast Casserole is sure to satisfy.
Gluten Free Pumpkin Muffins
- 1 ¾ cup gluten free flour
- ¾ cup sugar
- 2 teaspoons gluten free baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup chopped walnuts optional
- 2 eggs
- 1 cup pumpkin puree
- 3 tablespoons melted coconut oil
- ¾ cup milk
Cream Cheese Frosting, Optional
- 8 ounces cream cheese softened
- ½ cup butter softened
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup walnuts for topping
- Preheat oven to 350 degrees. Line a muffin pan with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in walnuts.
- In a separate bowl, whisk eggs, coconut oil, pumpkin puree and milk until well combined.
- Stir until well combined and then add to the dry ingredients. Stir well. Set aside for 15 minutes.
- Stir again and divide batter among muffin cups. Bake for about 35 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes and then transfer to a wire rack.
- Make frosting by beating together cream cheese, butter, maple syrup and vanilla. When cupcakes are cooled, frost. Top with walnuts.
I could eat a dozen of these in one sitting...no joke.