These gluten free pumpkin muffins are one of my favorite things to bake once pumpkin season rolls around. They’re soft, moist, full of warm pumpkin spice flavor, and topped with a buttery cinnamon crumble that makes them feel like a special fall treat.

I wanted to create a pumpkin muffin that my whole family would love while still using simple, nourishing ingredients. These are made from scratch with real pumpkin puree, coconut sugar, pure maple syrup, eggs, and coconut oil, with no refined sugar. They’re cozy, perfectly spiced, and just sweet enough for breakfast, an afternoon snack, or whenever that fall pumpkin craving hits.

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gluten free pumpkin muffin with a bite out of it, on a counter surrounded by more muffins and cinnamon sticks

Gluten Free Pumpkin Muffins Recipe

Ingredients

For the Muffin Batter

2 cups (268 grams) Bob’s Red Mill 1:1 Gluten-Free Baking Flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
1 cup coconut sugar
1/2 cup pure maple syrup
3/4 cup coconut oil, melted and slightly cooled
15 ounces (425 grams) pure pumpkin puree

For the Crumb Topping

1/3 cup coconut sugar
1/3 cup gluten-free all-purpose flour
1/2 teaspoon cinnamon
Pinch of salt
2 tablespoons unsalted butter or coconut oil, melted

Instructions

1. Preheat the oven

Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.

2. Make the crumb topping

In a small bowl, combine the coconut sugar, gluten-free flour, cinnamon, and salt. Add the melted butter or coconut oil and stir with a fork until crumbly. Set aside.

3. Combine the dry ingredients

In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.

dry ingredients in a glass bowl with a whisk

4. Combine the wet ingredients

In a large mixing bowl, whisk the eggs and coconut sugar until well combined. Add the maple syrup, melted coconut oil, and pumpkin puree and whisk until smooth.

wet ingredients for pumpkin muffins in a glass bowl with a whisk

5. Combine the wet & dry ingredients

Add the dry ingredients to the wet ingredients and gently stir until just combined. Don’t overmix.

batter for gluten free pumpkin muffins in a glass bowl with a rubber scraper

6. Fill the muffin tin

Divide the muffin batter evenly between the prepared muffin cups. Sprinkle the crumble generously over the top of the muffins.

pumpkin muffin batter being spooned into a muffin pan

7. Bake

Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

gluten free pumpkin muffins in a muffin pan fresh out of the oven

8. Cool

Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack.

gluten free pumpkin muffins on a wire rack

Why You’ll Love These Gluten Free Pumpkin Muffins

Perfectly moist: Real pumpkin puree and coconut oil give these gluten-free muffins a soft, moist texture.
Naturally sweetened: These are gluten free pumpkin muffins with maple syrup and coconut sugar instead of refined sugar.
Full of fall flavor: Pumpkin pie spice and cinnamon create that classic pumpkin spice flavor.
Easy to make dairy free: Use coconut oil instead of butter in the topping for gluten free dairy free pumpkin muffins.
Cinnamon crumble topping: The simple streusel adds just the right amount of sweetness and texture to the top of the muffins.
Simple ingredients: Everything you need can be found at most grocery stores.

gluten free pumpkin muffins with a crumble topping on a marble cutting board

The Best Gluten-Free Flour for Pumpkin Muffins

I use Bob’s Red Mill 1:1 Gluten-Free Baking Flour for this pumpkin muffin recipe. This flour blend already contains xanthan gum, so you don’t need to add any separately.

Not all gluten-free flour blends behave the same way. Different blends contain different combinations of ingredients such as rice flour and tapioca starch, which can change how they absorb moisture. For best results, I recommend using either Bob’s Red Mill 1 to 1 flour regular flour if you don’t need these muffins to be gluten free.

Recipe Tips

Use room temperature eggs. They incorporate more easily with the other wet ingredients and help create a smooth muffin batter.

Use pure pumpkin puree. Make sure you’re buying pure or real pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.

Don’t overmix. Once you add the dry ingredients to the wet ingredients, gently stir just until combined.

Measure the flour carefully. For the best results with gluten-free baking, I recommend weighing your flour with a kitchen scale.

Don’t overbake. Start checking the muffins toward the lower end of the bake time. The pumpkin helps keep them moist, so you don’t want to bake away that moisture.

How to Store Glute Free Pumpkin Muffins

Allow the muffins to cool completely on a wire rack before storing. Keep them in an airtight container at room temperature for about 2 days, or transfer them to the refrigerator for longer storage.

You can also freeze them in an airtight bag or freezer-safe container. Let them thaw at room temperature, or warm one for a few minutes in a toaster oven before serving.