Perfect Pumpkin Bread or Muffins

Nothing says Fall like pumpkin bread or pumpkin muffins! And this easy recipe yields a perfect gluten-free pumpkin bread or pumpkin muffins every time -- Soft & fluffy, moist, and just the right amount of sweet and spice. Bonus: your home will smell amazing while it bakes!

gluten free pumpkin bread #glutenfree #glutenfreerecipes
Perfect Pumpkin Bread or Muffins

Perfect and yummy as is or add chocolate chips or raisins!

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!

gluten free pumpkin muffins #glutenfree #glutenfreerecipes

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!

gluten free pumpkin bread #glutenfree #glutenfreerecipes

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!):

canned pumpkin

gluten-free flour (we use GF Jules – affiliate link)

baking powder

baking soda


ground cloves


butter or dairy-free butter

walnuts (omit if nut-free)


salt and water

gluten free pumpkin muffins #glutenfree #glutenfreerecipes

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.

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!

gluten free pumpkin muffins pumpkin bread

Then it bakes….. that’s it!

 gluten free pumpkin muffins

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!

gluten free pumpkin muffins #glutenfree #glutenfreerecipes

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!

gluten free pumpkin bread #glutenfreerecipes

The pumpkin bread has the same amazing texture and flavor.

gluten free pumpkin bread #glutenfree #glutenfreerecipes


Bonus… whether you bake them as muffins or a loaf bread, the house smells amazing when you bake them!

So which would you choose?

gluten free pumpkin bread #glutenfree #glutenfreerecipes

Or Muffins?

gluten free pumpkin muffins #glutenfree #glutenfreerecipes

Either way, I hope you love this recipe as much as we do!

Scroll down to see the recipe and leave a comment if you try.


5.0 from 4 reviews
Perfect Pumpkin Bread or Muffins
Prep time
Cook time
Total time
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.
Recipe type: Breakfast, Snacks, Muffins
Cuisine: Gluten-Free, Dairy-Free optional, Nut-Free optional
Serves: 1 bread or 12 muffins
  • ⅓ cup butter or dairyfree alternative (we have baked these with Earth Balance soy free sticks)
  • 1 cup sugar
  • 2 eggs
  • 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 - ⅔ cup chocolate chips (optional)
  1. Preheat oven to 350 and either grease and flour a 10 inch bread pan or line 12 muffin tins with baking cups.
  2. In a large bowl, cream butter and sugar until fluffy.
  3. Stir in eggs, pumpkin and water.
  4. In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon and cloves with a pastry cutter or fork.
  5. Add dry ingredients to wet & mix well.
  6. Stir in nuts, raisins and/or chocolate chips if using.
  7. Pour into prepared bread pan or muffin tins.
  8. 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.
  9. 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.
  10. Let cool for 10-20 mins in the muffin tins or loaf pan. Then remove and let cool on baking rack.
  11. Enjoy!
gluten free pumpkin bread #glutenfree #glutenfreerecipes

12 thoughts on “Perfect Pumpkin Bread or Muffins

  1. These are a staple in our home! We add about a half of a cup of ground flax and they are great for GI regularity for my 4 year old with celiac and my 1 year old as well! We do the same thing with the pumpkin donut recipe. A pumpkin muffin or donut a day keeps the doctor away in our house!

    Karen, your site was one of the first places I visited when my son was diagnosed with celiac last year. I remember reading about your family’s journey and you have truly been a big part of how I’ve approached this diagnosis and change in our family. When I read about your commitment to help your son be comfortable and self sufficient surrounding food I knew that I wanted the same thing for my sweet boy. Little did I know that I would be diagnosed with celiac just a few months later as well. You have given me confidence to approach this gluten free life with joy and positivity. That’s amazing 🤗

    Your recipes and tips/tricks have been instrumental in our transition to a healthy gluten free home. I feel like I owe you more than a thank you comment on this recipe but had to share this somewhere!

    What you do every day reaches and impacts people you may not even know about! I am so grateful for you! Thank you from the bottom of my heart for all that you do ❤️

  2. Karen – Thank you for sharing all your fabulous recipes, your heart and your time with your family’s journey with Celiac Disease. You are an incredible wealth of knowledge and have been so wonderful to me during our daughter’s diagnosis with CD. Everything we have tried has been fantastic! We are big pumpkin lovers. The muffins and donuts are DELICIOUS!!! Happy Thanksgiving to you & your family! Deb 😊

  3. Just made these!! And OMG the softest cake I’v ever HAD!! Delicious

    I only had 10 oz of pumpkin so I used what I had – so not 15oz but 10oz and I baked it in a square pan similar to the pan you use for you peanut butter blondies 🙂

    You’ve DONE it again- I am amazed by everything you make- waiting for that cool book!!!

  4. Made this recipe and OMG , it was devoured in just a few days! So moist and flavorful! Thank you so much for all your amazing GF recipes. I’ve been GF for a little over 3 years, and finding new and GOOD recipes is always exciting to me.

  5. Made this for the second time and it has become a favorite for the whole family! Shared photos in my Insta story. Turned out great!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: