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Gluten-free pumpkin muffins on a cooling rack.

Gluten-Free Pumpkin Muffins

Easy gluten-free pumpkin muffins bake up light and tender. Loaded with pumpkin spice flavor. (Dairy-free recipe)

Prep Time 10 minutes
Cook Time 22 minutes
Servings 15 muffins


  • 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour (9 ounces/ 260 grams)
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (15 ounce) can pumpkin puree
  • ¾ cup lightly packed dark brown sugar (5 ½ ounces/ 155 grams)
  • 2 large eggs (about 4 ounces; 113 grams)
  • ½ cup oil or 1 stick butter, melted and slightly cooled (4 ounces; 113 grams)


  1. Preheat oven to 350°F. Line 15 muffin cups with paper liners.

  2. Whisk together gluten-free flour, pumpkin spice, baking powder, baking soda, and salt in a large bowl. Add pumpkin puree, brown sugar, eggs, and oil. Mix until a batter forms. Scrape the bottom of the bowl with a rubber spatula. Mix any flour that’s clinging to the bottom of the bowl into the batter.

  3. Fill prepared muffin cups halfway with batter.
  4. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.

  5. Store, wrapped, on the counter for up to three days or freeze for up to three months.