One-Bowl Gluten-free Pumpkin Muffins

If you’re going to make any fall treat this season, these gluten-free pumpkin muffins are a must have! This is a no-hassle recipe, which means you dump all your ingredients into one single bowl, mix it up and you’re on your way. These gluten free pumpkin muffins are moist, fluffy and packed with that classic pumpkin spice flavor. These pumpkin spice muffins are easy to make, made with simple ingredients and freeze really well, too!

If you love my gluten free desserts made with pumpkin, you’ll also love my gluten free chocolate chip pumpkin bars, my Mini Vegan Pumpkin Chocolate Chip Bread, Vegan Pumpkin Brownies and Pumpkin Cookie Bars.

I used real organic pumpkin puree in this recipe in addition to pumpkin spice to get that classic fall pumpkin flavor. This recipe uses gluten free flour to make sure these are gluten-free pumpkin muffins. They are also naturally dairy free pumpkin muffins and have an option make make as vegan pumpkin muffins.

why you’ll love these gluten-free pumpkin muffins

• These muffins are soft and tender like my mini chocolate chip pumpkin breads but handheld like my gluten free pumpkin brownies. So basically these gluten free muffins are the best of both worlds!
• This simple gluten free pumpkin muffins use simple ingredients like maple syrup, brown sugar and gluten free flour. No crazy ingredients you have to buy specifically for this recipe. I hate a recipe where you buy a crazy ingredient for and never use again.
• Mixing these gluten-free pumpkin muffins together is simple. This is a dump recipe which means you only need one big mixing bowl to just dump all your ingredients in. No mixer required! 
• They’re the perfect Fall breakfast, snack or even good-for-you dessert. I love bringing these pumpkin spice muffins to a fall party or thanksgiving get together because no one ever knows they are actually gluten free and I get to safely enjoy them!
• These gluten-free muffins are allergy friendly. You can use gluten free flour like I did to ensure these are gluten free pumkin muffins. You can use dairy free yogurt like I did for easy dairy free pumpkin muffins!

ingredients & substitutions

Eggs: I used two large eggs in this recipe which means that it is a dairy free pumpkin muffin recipe, but not a vegan pumpkin muffin recipe. To make vegan pumpkin muffins, use an egg substitute instead.

Maple syrup: I used maple syrup here as a classic fall flavor! You can always use some vanilla extract or molasses instead.

Pumpkin purée: I used pumpkin puree to keep the gluten-free pumpkin muffins moist and to make sure they had that classic pumpkin flavoring.

Gluten free Flour: This gluten free muffin recipe uses gluten free flour to ensure it is gluten free. If you are not gluten free and do not need gluten free pumpkin muffins you can use regular all purpose wheat flour.

Brown sugar: I love the richness of brown sugar but if you only have white sugar that works fine too!

Baking powder: Baking powder is used to help the pumpkin spice muffins rise.

Pumpkin Pie Spice: I used pumpkin pie spice to get that classic pumpkin spice flavor!

Yogurt or vegan/plant based yogurt: This is used to make sure the muffins are moist and fluffy without adding oil. For the dairy free pumpkin muffin recipe make sure to use vegan/plant based yogurt.

directions

Step 1

Mix together all muffin ingredients minus the cream cheese. This is a dump recipe which means you do not need to separate the wet and dry ingredients. Just mix it all up in one bowl.

Step 2

Add the gluten-free muffin batter to large muffin tin. Batter makes 6 large muffins.

Step 3

Bake on 375 for 25 mins.

Step 4

Core the center of the gluten-free pumpkin muffins and fill with cream cheese!

expert tips & tricks

• Make sure your oven is preheated to 350°F before adding the gluten free muffins. The correct temperature will help the gluten-free muffins rise correctly and cook fully. By adding the pumpkin spice muffins to the oven too early will result in an uncooked muffin.
• I always let my gluten free pumpkin muffins cool for 5-10 minutes in the muffin tin before removing them. This helps them to make sure they are fully set and not sticking to the outside of the muffin tin.
• Be careful not to overmix the gluten-free pumpkin muffin batter. This can result in tough and dense muffins. Mix just until all the ingredients are incorporated.
• I also recommend using a silicone muffin tray for easy clean up and no sticking if you have one! They are SUPER easy to clean.

How to make vegan pumpkin muffins

For vegan pumpkin muffins, I make sure to use vegan or plant based yogurt! Yogurt is used for these gluten-free muffins to make sure the they are moist and fluffy without adding oil. You will also use an egg substitute instead of eggs for vegan pumpkin muffins. In addition, I stuffed these gluten-free pumpkin muffins with cream cheese, but for vegan pumpkin muffins I will use vegan or plant based cream cheese.

serving, storing and meal prepping

I love to warm my gluten-free pumpkin muffins up in the microwave for a few seconds then slice and add some butter to before eating, that way they taste like they’re fresh out of the oven every time!

To store, I let the gluten-free muffins cool completely before refrigerating in an airtight container for up to four days.

For longer storage, I love to portion each gluten free pumpkin muffins into freezer-safe containers and freeze for up to 2 months. These individual portioned gluten free muffins are my favorite for great grab-and-go breakfasts or quick snack during the week.

Looking for more allergy friendly easy recipe?

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