Go Back
+ servings
gluten free pumpkin muffins on a white plate
5 from 16 votes

Gluten Free Pumpkin Muffins

Soft, fluffy, and moist gluten free pumpkin muffins. These muffins are packed with spices and have a hint of orange flavor.
Prep Time10 mins
Active Time17 mins
Total Time27 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: gf pumpkin muffins, gluten free pumpkin muffins
Yield: 12 Muffins
Calories: 241kcal


  • 110 grams of White Rice Flour (Sifted)
  • 44 grams of Tapioca Flour (Sifted)
  • 22 grams of Corn Starch (Sifted)
  • 44 grams of Brown Rice Flour (Sifted)
  • ¾ teaspoon of Xanthan Gum
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • 2 teaspoon of Ground Cinnamon
  • ½ teaspoon of Ground Clove
  • ¼ teaspoon of Ground Ginger
  • ¼ teaspoon of Ground Nutmeg
  • ½ teaspoon of Salt
  • 120 ml of Vegetable Oil
  • 60 ml of Full Fat Milk
  • 150 grams of Granulated White Sugar
  • 50 grams of Brown Sugar
  • 340 grams of Pumpkin Puree
  • 2 Large Eggs
  • 1 teaspoon of Orange Zest


  • Preheat the oven to 200°C (approx 395 °F).
  • Add the white rice flour, tapioca flour, corset, starch, brown rice flour, xanthan gum, baking soda, baking powder, and all the ground spices in a bowl. Whisk the ingredients together to combine.
  • In a separate bowl, add the vegetable oil, granulated white sugar, brown sugar, pumpkin puree, eggs, and orange zest. Whisk the ingredients until combined.
  • Add the dry ingredients in step 1 to the wet ingredients in step two and gently fold the two together using a spatula. Keep folding until the muffin batter has formed. Ensure that you don’t overmix the batter.
  • Align a muffin tin with cupcake liners, and fill each liner with pumpkin muffin batter to the top.
  • Bake the muffins for 10 minutes at 200°C (395°F), then bake them for another 7-10 minutes at 180°C (356 °F) or until a toothpick inserted at the center of the muffins comes out clean.


  • Baking Tips: When combining the dry ingredients with the wet ingredients, try not to overmix the batter. Overmixing the muffin batter will yield dense and thick muffins.
  • Dairy-Free Option: To make this gluten-free pumpkin muffin dairy-free, substitute the full-fat milk with non-dairy milk such as almond milk or coconut milk.
  • Freezing and Storage: The baked muffin can be stored in an air-tight container in the fridge for up to five days. Before serving, bring the muffin back to room temperature or heat it for 20 seconds in the microwave. Moreover, you can wrap each baked muffin with plastic wrap and store them in a sealed bag in the freezer for up to 3 months.


Serving: 1Muffin | Calories: 241kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 248mg | Potassium: 102mg | Fiber: 2g | Sugar: 18g | Vitamin A: 4459IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg