Gluten Free Pumpkin Muffins

If you’re looking for a treat to snazz up fall breakfasts, this gluten free pumpkin muffins recipe is where it’s at. 

Soft, moist, perfectly spiced, and stopped with a bit of vanilla glaze. It doesn’t get much better than that – except if you add some cacao nibs to the mix for some rich chocolate flavor. 

This recipe is sponsored by my favorite gluten-free products company Judee’s. I only work with sponsors I truly love and think you will love equally so that all opinions expressed are my own. 

One of my favorite things to do in the fall is make something pumpkin spiced for breakfast, and have a relaxed time around the table on a chilly morning, getting the day started together. 

It’s nostalgic, gets everybody started off in a good mood, and maybe not quite as importantly, tastes good. 

One of our favorites last year was pumpkin spice French toast, made with homemade sourdough bread. 

And a perennial favorite is, of course, gluten free pumpkin bread. But do you know that that takes upwards of an hour to bake? That’s a lot of getting up early if you’re trying to make it for breakfast. 

Enter gluten free pumpkin muffins. All of the pros of pumpkin bread, but because they only take 18-20 minutes to bake, none of the cons. 

About the flours. 

Ingredient quality is always important, but the importance triples (or even more!) when you’re baking gluten free. Not all gluten free flours are created equal. 

I’ve tried a lot of different brands, and spent a lot of years ordering the cheapest thing I could find on Amazon. At some point though, quality started mattering more to me. 

Today I buy almost all of my gluten free flours (and many other products like Cacao nibs and shredded coconut) from Judee’s. Their flours never fail to make great baked goods! They’re always ground very finely, which is important for good moisture absorption and texture. 

If you browse the recipe tab up above this article, you’ll find a lot of recipes made with Judee’s flours. And you can see just from the pictures how good they are! One of my recent favorites is gluten free pumpkin cake cookies. 

For these muffins, I use a mix of flours. Here’s the breakdown. 

• Quinoa flour. This is one of my all-time favorite baking flours. it’s mild in flavor, higher in protein, which helps with structure, and very fine, which helps create  baked good that holds together and stays soft.
• Ivory Teff flour. This flour has a bit of a stronger flavor, so you have to be careful what you pair it with. It’s good to have other flavors, like pumpkin spice, to blend it with. But it’s also a very find, powdery flour, and yields fantastic texture in baking.
• Arrowroot powder. Very similar to cornstarch. When you’re making gluten free baked goods, you need to add some starch to help round out grains that are usually very low in starch.  
• Tapioca starch. Slightly different than arrowroot or cornstarch, it helps round out the blend of textures. 

You can see my list of flours is a blend of ancient grains and non-grain starches. Being gluten free gives you the opportunity to diversify your nutrition sources, and add some grains that the standard American doesn’t usually include in their diet, and that are hopefully a little easier to digest. 

That said, if you don’t have these particular flours on hand, never fear! For starters, you can order them on Amazon and have them at your doorstep very quickly. 

And failing that, give your favorite gluten free flour blend a try. 

Gluten Free Pumpkin Muffins

The rest of the ingredients in these muffins are pretty standard. I usually make and freeze my own pumpkin puree, but that’s just a personal preference. 

First step, as always, is to gather your ingredients. 

Then you’re going to blend all of your flours and dry ingredients together and set them aside. 

Whisk your eggs, then add sugar, vanilla, oil, and pumpkin purée. 

Stir in the dry ingredients until just blended, then add the cacao nibs if you’re going to use them (chocolate chips are good too!). 

Spoon them into 18 paper-lined muffin tins. 

Bake for 18-20 minutes, until a toothpick comes out clean. 

When they’re finished baking, you can make a little glaze while they cool to drizzle on top and increase the epic ness of your baked creation. 

And that’s all there is to it! 

Scroll down for the detailed instructions and measurements, plus a little process video. 

Gluten Free Pumpkin Muffins

Print Recipe

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moist, tender muffins made with a blend of gluten free flours.

• Author: Elise New
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 18 muffins 1x
• Category: breakfast
• Method: oven
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 3/4 cup quinoa flour
• 1/3 cup teff flour
• 1/3 cup arrowroot powder
• 1/3 cup tapioca starch
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teapsoon salt
• 1 teaspoon xanthan gum
• 3 eggs
• 1 1/4 cup sugar
• 2 teaspoons vanilla extract
• 2/3 cup oil
• 1 15 oz. can of pumpkin puree, or 1 3/4 cup
• 1/2 cup cacao nibs

Glaze (optional):

• 1 Tablespoon butter, melted
• 1 Tablespoon milk
• 1/2 cup powdered sugar

Instructions

1. Preheat oven to 350º
2. Line 18 muffin cups with paper liners and set aside
3. Combine flours, starches, spices, baking powder, baking soda, salt, and xanthan gum together and set aside
4. In a separate large mixing bowl, whisk eggs, and then add sugar, vanilla, oil, and pumpkin puree
5. Whisk until fully combined
6. Stir in dry ingredients until just mixed
7. Stir in cacao nibs (or chocolate chips), again until just mixed
8. Divide batter between the 18 muffin cups
9. Bake in center of oven for 18-20 minutes, until a toothpick, inserted into the center of a muffin comes out clean
10. Remove from oven and let cool
11. Combine icing ingredients if using
12. When muffins are cool, drizzle icing over them.
13. Enjoy!

Notes

If using a flour mix instead of individual flours, us 1 3/4 cup of mix. Also if your mix already includes xanthan gum, guar gum, or another binder, omit the xanthan gum this recipe calls for.

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