Gluten-Free Pumpkin Muffins

Gluten-Free pumpkin Muffins

Gluten-Free Pumpkin Muffins


There’s nothing better in the fall than pumpkins.  We try to incorporate pumpkin into everything at our house.

Our gluten-free pumpkin muffins are one of our favorites that we’ve been making for years!


Gluten-free Pumpkin muffins on a p

The best part of cooking with pumpkin is all the spices that go along with it.  They embrace your kitchen and create a soothing, peaceful atmosphere within your home.


These make the perfect afternoon snack or breakfast on the go.


Gluten-Free Pumpkin Muffins


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  • 1 cup pumpkin (canned or fresh mashed)
  • ½ cup applesauce (all natural, no sugar added)
  • 2 eggs (or 2T ground flaxseed plus 6T water)
  • 3T pure maple syrup
  • 1 t. vanilla
  • ¾ cups of Organic Rice Milk (or Milk of choice)
  • ¾ cups of Organic Brown Rice Flour
  • ½ cup Millet Flour
  • ½ t. guar gum
  • 1 t. baking soda
  • Pinch of sea salt
  • 1T ground flax seed
  • 2 t. Cinnamon
  • 1/2 t. Nutmeg
  • ¼ t. Ginger
  • ¼ t. cloves (optional)
  • Add-ins: Chocolate chips, raisins, dried cranberries


  • Preheat oven to 350º.
  • Add all the dry ingredients in one bowl. Stir to combine well.
  • Add the pumpkin, applesauce, eggs, maple syrup and vanilla in another bowl. Whisk together.
  • Add the dry ingredients to the wet, a little at a time. Mix well, adding in the milk until all is blended and incorporated. Do not over mix.
  • Fold in chocolate chips or other add-ins – or simply bake the muffin plain
  • Oil or line muffin tins with baking cups. Coconut oil or Earth Balance butter work well. Scoop batter into muffin tins, filling to the rim of each cup.
  • Bake in preheated oven according to size:
  • *small mini-muffin pans: about 20 minutes
  • *Regular muffin tins: 25-30 minutes
  • Knife should come out clean when completely baked. *They will dry out if over baked.
  • Makes one dozen muffins or about 24 mini muffins.
  • Let cool on a rack. Freeze or enjoy right away.


It is best to freeze whatever you don’t eat the day you bake these muffins.

To Freeze: Place muffins on a baking rack in the freezer for 1-2 hours. Take out of freezer and place in a container or freezer bag. Replace in the freezer until ready to eat.

If not frozen, after a couple of days, they may dry out and start to crumble.



4057 cal


14 g


1040 g


30 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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I hope you enjoy this pumpkin muffin recipe as much as we do!


Come back and let me know if you try this recipe!



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Disclaimer: The views shared here are in no means meant to replace that of your doctor. I am a Certified Integrative Nutrition Health Coach, here to encourage, support and inform you on living gluten-free.  I am not a doctor and do not diagnose, treat, prevent or cure.  Always seek the advice of your own Medical Provider regarding any questions or concerns you have about your specific health, or any medications. The information shared is for educational purposes only and is not allowed to be reproduced, replicated or sold.

©2018 JMARCKS Gluten-Free MARCKS The Spot, LLC

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