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Gluten Free Pumpkin Muffins – Soft, Spiced, and Ready in One Bowl

Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups gluten free all-purpose flour blend (with xanthan gum)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2/3 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup neutral oil (canola, avocado, or light olive oil)
  • 1/3 cup milk of choice (dairy or unsweetened almond/oat), room temperature
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional for extra warmth)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • Optional mix-ins: 1/2 cup chocolate chips, chopped pecans, or walnuts
  • Optional topping: coarse sugar or pumpkin seeds (pepitas)

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease.
  2. Mix the wet ingredients: In a large bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, milk, and vanilla until smooth.
  3. Add the dry ingredients: Sprinkle flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over the wet mixture.
  4. Combine gently: Fold with a spatula until just combined. A few small streaks are fine. Do not overmix.
  5. Fold in extras: If using chocolate chips or nuts, stir them in now.
  6. Fill the cups: Divide batter evenly among the muffin cups, about 3/4 full. Top with pepitas or coarse sugar if you like.
  7. Bake: Place on the middle rack and bake 18–22 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
  8. Cool: Let muffins rest in the pan 5 minutes, then move to a wire rack to cool fully. This helps set the structure.