Nothing says Fall like pumpkin bread or pumpkin muffins! And this easy family recipe (made gluten-free!) yields a perfect pumpkin bread or pumpkin muffins every time -- Soft & fluffy, moist, and just the right amount of sweet and spice. Option to add lots of chocolate chips! Bonus: your home will smell amazing while it bakes!
Perfect Pumpkin Bread or Muffins
Perfect and yummy as is or add chocolate chips or raisins!
New! I’ve added a cooking video to this page so you can see how easy it is to make this super yummy gluten-free Perfect Pumpkin Bread or Muffins!
As with all our recipes, there is a printable recipe at the bottom of this page with exact measurements and directions.
Hope you love it!
Nothing says Fall like pumpkin bread and pumpkin muffins!
And this easy family recipe, made gluten-free of course (!), yields a perfect pumpkin bread or pumpkin muffins every time!
And we can’t get enough of the bread or the muffins!
It’s really the perfect classic pumpkin recipe.
The bread/muffins are soft and fluffy, moist, have a great consistency and just the right flavor- not too sweet, not overly spiced.
And it is so yummy!
Best part? 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!):
gluten-free flour (we use GF Jules – affiliate link)
butter or dairy-free butter
walnuts (omit if nut-free)
salt and water
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Gluten-Free Pumpkin Bread or Pumpkin Muffins…
The batter comes together in no time.
There are really just 4 simple steps:
Cream together the sugar and butter
Mix in the eggs, pumpkin and water
Separately whisk together the dry ingredients using a whisk, fork or pastry cutter (don’t skip this step! it helps combine the dry ingredients well and give the best texture), then add the dry ingredients to the wet ingredients.
Stir in any nuts, chips or raisins if using.
The batter will have a gorgeous color and smooth texture!
Pour into your baking pan or muffins tins and bake!
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, bread/ muffins freeze well and you could add in chocolate chips, raisins or any any other add in you like!
I happen to love it with lottssss of extra chocolate chips!
No matter how you make it, it 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!
So which would you choose?
Chips or no chips?
Either way, I hope you love this recipe as much as we do!
A perfect classic pumpkin bread/ muffin recipe. The bread/ muffins are moist, have a great soft & fluffy texture 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.
1/2 15ozcan pure pumpkinwhich equals ½ cup + ⅓ cup canned pure pumpkin
1 2/3cupall purpose Flour with xanthum gumI use GFJules -- affiliate link
1/3cupchopped walnutsoptional but we always add them
1/3cupchocolate chips + extra for toppingoptional
Preheat oven to 350 degrees F and either grease and flour a 10 inch bread pan or line with parchment paper, or 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 prepared bread pan or muffin tins. Add additional chocolate chips if using.
For Muffins: 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.
For 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 tins 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 ...