Gluten-Free Pumpkin Muffins (Dairy-Free)

The best gluten-free pumpkin muffins you’ll ever make. Soft and moist, they are bursting with fall flavor with just the right amount of sweetness. Add chocolate chips, toffee bits, or pumpkin seeds for an extra tasty twist. Bonus: the recipe can be made gluten-free, dairy-free, vegan, or just plain regular.

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The Best Gluten-Free Pumpkin Muffins

Fluffy bakery-style gluten-free pumpkin muffins are full of classic autumn flavor and hints of warm cinnamon, ginger, clove, and nutmeg. What’s not to love? Serve them for breakfast, snack, or dessert, this gluten-free and dairy-free pumpkin muffin recipe will be a family favorite. Here’s why:

So Easy To Make – 10 ingredients and 30 minutes to make, including bake time.

Perfect For Any Occasion – Whether it’s breakfast, snack, or a sweet treat, pumpkin muffins are for every occasion. Additionally, they can be made with canned or homemade pumpkin puree so you can make them year-round.

Not Too Sweet – Just sweet enough to satisfy a sugar craving but won’t leave you with a sugar headache or yucky tummy feeling.

Dietary/Lifestyle Friendly – Gluten-free, dairy-free, vegan, lactose-free, egg-free, or “regular” this recipe can be easily adjusted to suit your specific lifestyle and/or dietary needs.

Gluten-Free Pumpkin Muffin Ingredients & Substitutions

As always this recipe is gluten-free and dairy-free. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these muffins but make sure you scroll to the bottom recipe card for the complete ingredient list.

Dry Ingredients

Flour: I made this cake with XO Baking gluten-free all-purpose flour blend. If you are not gluten-free, swap the flour with regular all-purpose flour. Note: gluten-free flour blends can vary in weight so I recommend measuring by the cup.

Brown & White Sugars: The use of both kinds of sugar creates a deep flavor profile. One or both can be swapped with coconut, cane, or date sugar.

Pumpkin Pie Spice: A delicious combination of cinnamon, clove, nutmeg, and ginger. You can use store-bought or homemade. You can also use plain ground cinnamon or omit it entirely.

Baking Powder: This creates that beautiful bakery-style rise.

Wet Ingredients

Oil: Any nuetral tasting oil will work. I used vegetable oil. Alternatively, you can use melted butter. 

Pumpkin Puree: Canned or homemade can be used. If you are using homemade make sure to drain off any excess liquid. Do not use pumpkin pie filling.

Eggs: If you are vegan or egg-free use ½ cup of unsweetened applesauce or vegan/egg-free sour cream or yogurt. Note: the final texture will not be quite as fluffy.

Vanilla Extract: Pure vanilla extract will always be supreme but use whatever is in your pantry.

Optional Ingredients

Mix-Ins: Add some chocolate chips, toffee bits, pecans, pumpkin seeds, or whatever else you fancy for a fun tasty twist.

Easy Gluten-Free Pumpkin Muffins Step-By-Step Instructions

Grab a large mixing bowl, a spatula and/or whisk, and a muffin pan. Let’s make the most incredible dairy-free gluten-free pumpkin muffins.

1. Preheat the oven to 375ºF and prepare a muffin pan with 12 liners and generously spray of non-stick baking spray.

2. Combine the pumpkin puree, oil, brown sugar, white sugar, eggs, and vanilla together in a large mixing bowl and mix until smooth and fully combined.

3. Measure in the flour, baking powder, and salt and mix until combined and no lumps appear.

4. Gently fold any mix-ins into the muffin batter, if using, and divide the batter evenly into the muffin pan. Top with coarse sanding sugar if desired.

5. Bake for approximately 17-20 minutes or until a toothpick comes out clean or with a few moist crumbs. Allow the muffins to cool in the pan for 5 minutes before removing. Enjoy!

Storing and Freezing Instructions

To store these amazing one-bowl gluten-free pumpkin muffins, keep them at room temperature in an airtight container for up to 5 days. Likewise, they can be frozen for up to 6 months.

Note: as with all gluten-free baking, these muffins are best when enjoyed right away and will dry out as each day passes. 

Pro Tip: Give them a quick warm in the microwave or oven and serve with a pat of butter. Yum!

The Easiest Allergy-Friendly Pumpkin Muffin Recipe

With a soft and fluffy crumb and full of classic bakery-style pumpkin yum, these easy gluten-free pumpkin muffins are pure autumn cozy in every single bite.

An adaptable ingredient list, you can tailor this recipe to suit all dietary and/or lifestyle needs creating an amazing muffin that everyone can enjoy.

I would love to know if you make this easy gluten-free pumpkin muffin recipe. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

Pumpkin Baking Ideas

It’s pumpkin season and I’ve got you covered. Here are a few of my favorite pumpkin recipes:

• Gluten-Free Pumpkin Cake (Dairy-Free)
• Gluten-Free Pumpkin Cookies (Vegan)
• Honey Pumpkin Cupcakes (Dairy-Free & Gluten-Free)

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