The BEST Ever Pumpkin Muffins Recipe

Published on October 17, 2014 By Lauren
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    Lauren Greutman Recovering Spender

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    Are you looking for a gluten-free pumpkin muffin recipe? This is the one! It is moist and you would never guess it is gluten-free!

    Are you looking for the perfect Pumpkin Muffins Recipe?  Get excited because this is the best gluten-free pumpkin muffin EVER!  I make a double batch almost every week and the kids eat them up right UP. I put one batch in the freezer and store them until the kids lunches are ready to be packed. I place one in each of my kids’ lunch boxes before school, and when lunch time arrives, the muffins are perfectly thawed.

    By the way – do you have my FREE slow cooker meal plan yet? Grab it right below:

    Ok back to the recipe at hand…

    You can add chocolate chips to the top like I did or you can put walnuts and chocolate chips inside the batter prior to cooking if you prefer.


    Gluten-Free pumpkin muffins recipe

    Here is the recipe:

    Gluten-Free Pumpkin Muffins Recipes


    • 1 3/4 cups gluten-free flour blend (I use one that has Xanthum gum already in it. If your’s does not, you will need to add Xanthum Gum )
    • 1 TBSP. baking powder
    • 1/2 TSP salt
    • 1 TSP cinnamon
    • 1/4 TSP ground allspice
    • 1/2 TSP ground ginger
    • 1/2 TSP ground nutmeg
    • 1 cup Maple Syrup (you can use brown sugar too)
    • 1 cup pumpkin (I use Libby’s canned pumpkin)
    • 1/2 cup milk (I used Almond milk)
    • 1/2 cup applesauce
    • 1/4 cup Walnuts – optional


    1. Preheat oven to 400 degrees.
    2. Combine all the dry ingredients, then pour the wet ingredients into the dry ingredients.
    3. Bake at 400 degrees for 20 minutes in a greased muffin pan (or you can use paper liners).

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