Perfect Pumpkin Bread or Muffins
- ⅓ cup butter or dairy-free butter
- 1 cup sugar
- 2 large eggs room temp preferably
- ½ 15 oz can pure pumpkin which equals ½ cup + ⅓ cup canned pure pumpkin
- ⅓ cup water
- 1 ⅔ cup all purpose Flour with xanthum gum we use GFJules -- affiliate link
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅓ cup chopped walnuts optional but we always add them
- ⅓ cup raisins optional
- ⅓ cup chocolate chips + extra for topping optional
- 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.
20 thoughts on “Perfect Pumpkin Bread or Muffins”
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 ❤️
Oh my goodness Bekah! You just brought tears to my eyes! Thank you so much for your sweet words. I so happy that sharing our story and recipes has had such am impact on you and your family. I really appreciate your support 🙂
This recipe is fantastic! Love the addition of walnuts and raisins. Even my non celiac husband loved them 🙂
Thank you! That’s awesome that everyone loves it! It is a family recipe that people really can’t taste the difference between the original and gluten-free version.
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 ?
Thank you so much Deb! I really appreciate your kind words and so happy you are loving the muffins and donuts! 🙂
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!!!
Thank you so much! So happy you loved this bread as much as we do! And I appreciate your kind words! 🙂
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.
Thank you so much! So happy you love this bread as much as we do!
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!!
So happy you love it as much as we do! Thanks for sharing Alli!
Another successful recipe. I love this pumpkin bread it was so easy. If you haven’t tried any of these recipes you are missing out.
Thank you so much Ann! Happy you loved it!
OMG! This is the BEST pumpkin bread I’ve ever had! This is my absolute favorite pumpkin bread recipe because each slice is incredibly moist. I didn’t have walnuts, so I used pecans instead and plenty of chocolate chips, and it tastes delish! I loved the smell of sweet autumn ? spices while it baked. I am telling you … this is some good stuff!
Made this recipe as muffins- so easy and so delicious!! Not dry at all and I already need to make more!
So happy you found the muffins easy to make and as delicious as we do! Thank you!
This sounds great! Have you tried it in mini bread loaf pans? Any advice? I’m hoping that will work out.
These are amazing! I am making them again today! I have made one of your recipes the past 3 days in a row. If you make a cook book I will definitely be one of the first the buy it!
Love it! Thank you so much! I am so happy you love our recipes and if I write a cookbook, I will make sure you know! Thank you!