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Gluten free pumpkin muffins

These pumpkin muffins are a favorite of my biggest critic and taste tester. I’m not usually a big pumpkin fan, but love these gluten free muffins. Even if they aren’t cookies.

gluten free pumpkin muffins

Gluten free pumpkin muffins

24 minutes

10 pumpkin muffins

Tender and tasty gratitude in the form of pumpkin muffins.


  • 1 1/4 cups gluten free flour
  • 1/2 cup brown or raw sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon xanthan or guar gum
  • 1/4 teaspoon each: ginger and nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup hemp milk
  • 1/2 cup pumpkin puree
  • 1/4 cup melted butter or oil
  • 1 egg, beaten
  • 2 teaspoons pure vanilla extract
  • Cinnamon sugar:
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon


Preheat oven to 350° and line muffin pan with cupcake papers.

In a large bowl combine: gf flour, sugar, baking powder, cinnamon, xanthan, ginger, nutmeg, salt, and baking soda.

In a separate bowl combine: milk, pumpkin, oil, egg, and vanilla extract.

Add liquid ingredients to dry ingredients and stir well.

Fill paper lined muffin tins about 3/4 full. A number 16 disher is the perfect size for scooping batter evenly. Sprinkle with cinnamon sugar before baking. Bake for about 24 minutes, until tester inserted remains mostly clean.


A combination of gluten free flours usually gives the best result. Pick up a ready to use flour blend like King Arthur Flour or use your favorite all-purpose mix. Get more info on gluten free flour blends at recipe link.

Recipe can be doubled. Freeze extra muffins to enjoy anytime.

Hemp milk is great for gluten free baking, but dairy milk can be used in this recipe as well.

Make sure the oven is preheated. Your muffins will be higher and better defined.



  1. I LOVE pumpkin muffins!

  2. Yay! A gluten-free pumpkin muffin is one of our favorites during the holiday season. And hey, we bake ours with hemp milk too! Love it.

  3. Beautiful muffins!

  4. Lovely muffins – and just right for Fall!

  5. I just made some pumpkin muffins last week. These look amazing! I’ll have to try them next. 😉

  6. Nice, nice, nice! I can practically smell them from Maine!

  7. These muffins are DELISH! I’ve baked a lot of GF/DF goods in the past few years, and these are among the best pumpkin treats yet. I subbed <1/2 cup pure maple syrup for the sugar and threw in 1/4 cup of ground flaxseed to help offset the extra liquid. I didn't have hempseed milk so I used rice milk instead. Thank you for a wonderful recipe that worked beautifully with our dozens of food allergies! I'm pinning your recipe now….


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