Although I’ve shared my original pumpkin muffin recipe before and the story behind it, I’ve updated the recipe so that mixing up flour is no longer necessary. For more than a year now, I’ve been using King Arthur’s All Purpose Gluten Free flour and getting some great results. So I decided to go back and revamp this recipe and they turned out amazing. These easy gluten free pumpkin muffins are so moist and delicious you can now check one thing off of your fall baking list. You’ll want to make these for sure.
If you want to know why having the perfect pumpkin muffin is so important to me, be sure to read my story about the pumpkin muffins I used to buy back when my son was newly diagnosed. It was all he ate and when they stopped making them…well, let’s just say it was a complete disaster.
My Ingredients
Anyway, be sure you get the gluten free all-purpose flour and add the xanthan gum as the instructions below suggest.
***Update- I just made these using King Arthur’s Measure for Measure Gluten Free Flour and I omitted the xanthan gum since it is already in this flour. The muffins turned out great! I also used this flour in the crumble.
My Method
I’ve also added an option for a crumble topping on these muffins. Make sure to read the instructions carefully if you add it. You will add the crumble just after filling the muffin pan and bake them at a higher temperature at first. This is very important. Then you will reduce the temperature for the remainder of the baking time.
Lastly, there is also an option for drizzle. In my opinion, it’s the perfect addition to the perfect muffin.
I think pumpkin muffins will always hold a very special place in my heart because they are what started me on my gluten free baking journey. They are what gave me the confidence to continue, and to this day, they still remind me of where I’ve been and where I am today.
I hope you enjoy this easy and delicious recipe as much as we do.
Paola Anna has helped thousands of people live a delicious gluten free life. Her gluten intolerance and her boys’ food allergies have inspired her to be an advocate for the gluten free community and create recipes that are top mostly 8 allergy friendly. You can sign up to be a Gluten Free Insider at her website stayglutenfree.com
Easy Gluten Free Pumpkin Muffins
Ingredients
Muffins
- 255 g King Arthur's All Purpose Gluten Free Flour
- 1/2 tsp Xanthan gum
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp Ground cinnamon
- 90 g Organic cane sugar
- 90 g Light brown sugar
- 1/2 cup Coconut oil (melted) or Avocado oil
- 3 tbsp golden flax meal
- 9 tbsp Warm water
- 1 (15 0z) can Pumpkin Puree (I prefer Libby's brand)
Crumble
- 3 tbsp King Arthur's All Purpose Gluten Free Flour
- 3 tbsp Organic cane sugar
- 3 tbsp Packed light brown sugar
- 1 1/2 tsp Pumpkin Pie Spice
- 1 tsp Ground cinnamon
- 1 1/2 tbsp Avocado or melted coconut oil
Glaze
- 1 cup Organic Powdered Sugar
- 1 tbsp Coconut Milk
Instructions
Muffins
- In a small bowl add the golden flax meal and the warm water and let it sit to thicken for 10-15 minutes.
- Preheat oven to 325 degrees fahrenheit and line a muffin pan with liners.
- In a medium bowl whisk together the flour, xanthan gum, baking powder, baking soda, salt and cinnamon. Set aside.
- In bowl of stand mixer with paddle attachment, mix together the sugars, brown sugar and oil just until combined.
- Add the flax egg mixture and mix again until combined.
- Add the pumpkin and dry mix and finish mixing to get your batter.
- Distribute the batter to fill your muffin cups evenly.
- Bake 25-28 minutes.
- Let cool completely.
- Serve and enjoy!
Pumpkin Muffins with Crumble
- Whisk all the dry ingredients and add the oil last and slowly to make crumbs.
- Make my pumpkin muffin recipe as is and add some of these crumbs to the top pressing them in gently.
- Bake at 425 for 5 minutes then reduce temperature to 325 for 20-23 minutes.
- Once cooled drizzle some glaze over the top with a fork.
Glaze
- Mix 1 cup of powdered sugar and start with 1 tbsp coconut milk, bit by bit add a little more coconut milk until you get a smooth thick glaze
- Test it with your fork
- Drizzle over muffins.
- Serve and enjoy!