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!
Original post…
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!):
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
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?
Bread?
Or Muffins?
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
1/3cupwater
1 2/3cupall purpose Flour with xanthum gumI use GFJules -- affiliate link
1teaspoonbaking soda
3/4teaspoonsalt
1/4teaspoonbaking powder
1/2teaspoonCinnamon
1/2teaspoonground cloves
1/3cupchopped walnutsoptional but we always add them
1/3cupraisinsoptional
1/3cupchocolate chips + extra for toppingoptional
Instructions
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.
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 🙂
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 ?
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!!!
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.
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!
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 ...
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!