Nothing says Fall like a pumpkin muffin! And these gluten-free muffins are perfect everytime -- Soft & fluffy, moist, and just the right amount of sweet and spice. Bonus: it's a super easy recipe that takes just 15 minutes to prep.
Perfect Pumpkin Muffins or Bread
Perfect and yummy as is or add chocolate chips or raisins!
Nothing says Fall like pumpkin muffins and pumpkin bread!
And we can’t get enough of these.
Based on a family recipe adapted to be gluten-free, it’s the perfect classic pumpkin muffin recipe.
The muffins are soft and fluffy, moist, have a great consistency and just the right flavor- not too sweet, not overly spiced.
And they are so yummy!
And it is a super easy recipe that takes only 15 minutes to prep.
All you need is 12 pantry staple ingredients (including water and salt!): canned pumpkin, gluten-free flour (we use GF Jules – affiliate link), baking powder, baking soda, cinnamon, ground cloves, sugar, butter or dairy-free butter, walnuts (omit if nut-free), eggs, salt and water.
The batter comes together in no time.
One pro tip: I like to mix the dry ingredients together in a bowl with a pastry cutter or fork first to make sure everything is well combined.
You mix the wet ingredients, add in the dry and then it becomes this gorgeous color and texture!
Then bakes for 35 minutes.
Once out of the oven, best to let them cool but someone always takes at least one while they are still hot in my house!
Super easy recipe is also versatile…
It doubles well, muffins freeze well and you could add in chocolate chips, raisins or any any other add in you like!
OR you could make it as a pumpkin bread by pouring the batter into a loaf pan instead of muffins tins!
The pumpkin bread has the same amazing texture and flavor.
Bonus… whether you bake them as muffins or a loaf bread, the house smells amazing when you bake them!
Hope you love them as much as we do!
Scroll down to see the recipe and leave a comment if you try.
A perfect classic pumpkin muffin recipe. The muffins are moist, have a great consistency and just the right flavor- not too sweet, not overly spiced. Recipe doubles well, muffins freeze well and you can make with or without nuts, raisins or chocolate chips.
⅓ cup butter or dairyfree alternative (we have baked these with Earth Balance soy free sticks)
1 cup sugar
½ 15 oz can pure pumpkin (which equals ½ cup + ⅓ cup canned pure pumpkin)
⅓ cup water
1⅔ cup all purpose Flour with xanthum gum (I use GFJules -- affiliate link)
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon baking powder
½ teaspoon Cinnamon
½ teaspoon ground cloves
⅓ cup chopped walnuts (optional but we always add them)
⅓ cup raisins (optional)
⅓ cup chocolate chips (optional)
Preheat oven to 350 and line 12 muffin tins with baking cups.
In a large bowl, cream butter and sugar until fluffy.
Stir in eggs, pumpkin and water.
In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
Add dry ingredients to wet & mix well.
Stir in nuts, raisins and/or chocolate chips if using.
Pour into muffin tins.
Bake 30-35 minutes or until wooden pick inserted into center comes out clean. TIP: check muffins at 30 minutes and lightly cover with foil if you feel the tops are cooking too much. If you cover with foil, leave in an extra 10 minutes to make sure center cooks well.
OPTION: To make into a loaf/ bread, bake in a greased or parchment lined 10 in pan (10x5.5x3) for 50 mins or until a cake tester comes out clean. If the top is done enough for you but the center not coming out clean, cover with foil and bake an additional 10 minutes.
Let cool for 10-20 mins in the muffin tin or loaf pan. Then remove and let cool on baking rack.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...