Gluten Free Easy Pumpkin Muffins

Total time37 min

Prep time10 min

Cook time22 min

These muffins are pure cozy-season comfort, packed with warm cinnamon, ginger, nutmeg, and clove and a full can of pure pumpkin puree that keeps every bite moist and tender. A mix of granulated and brown sugar gives them that classic caramel-edged sweetness, while a simple stir-together batter means no mixer, no fuss, and no overworking the crumb. Fold in some chopped walnuts or pecans if you want a little crunch against all that soft, spiced pumpkin. They bake up domed and springy in about twenty minutes, cooling into muffins that are just as good with coffee as they are grabbed on the way out the door. It's an easy one to bake on repeat all fall, and it fits right into a gluten free rotation without sacrificing any of that classic pumpkin-spice flavor.

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Ingredients

12 servings

1 ¾ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 can (15 oz) pure pumpkin puree
¾ cup granulated sugar
¼ cup packed light brown sugar
½ cup neutral oil (such as vegetable oil or canola oil)
2 large eggs
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

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