The Best Gluten-Free Pumpkin MuffinS


Tender, sweet gluten-free pumpkin muffins that are simple to make and use minimal ingredients. You're going to love the blend of sweetness and warm fall spices in this gluten-free pumpkin muffin recipe. They're the perfect Fall breakfast with a tender texture and the perfect crumb. You can make them ahead of time or freeze them. These muffins are naturally dairy-free and can easily be made egg-free or vegan too. 


– 1 3/4 cups gluten-free all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon baking powder – 1/2 teaspoon salt – 1 teaspoon ground cinnamon – 1/2 teaspoon ground nutmeg – 1/2 teaspoon ground ginger – 1/4 teaspoon ground clove – 1/2 cup unsalted butter, softened – 1 cup brown sugar, packed – 2 large egg – 1 cup canned pumpkin puree – 1/2 cup plain Greek yogurt – 1 teaspoon vanilla extract



Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with cooking spray.


Step 1

In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.


Step 2

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This can be done with an electric mixer on medium speed for about 2-3 minutes.


Step 3

Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.


Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.


Step 5

Also Check Gluten-Free Chocolate Chip Muffins