Gluten Free Pumpkin Muffins

 Yay autumn things!  I could write a post about deliciously crisp fall days you want to sink your teeth into and crunch like a freshly-picked honeycrisp apple, or an ode to brisk, scarf-worthy days and chilly evenings requiring one to snuggle down in bed under a heap of blankets with husband and kitty.  But I’m sure you’ve been hearing (and thinking!) a lot of the same things lately, so I won’t reiterate these sentiments here.
Fall is prime baking season in this house.  We love anything with pumpkin, cinnamon, and the option to slip in a nip of Jack Daniel’s.  Most autumn things fit the bill nicely.  Today, J was feeling a bit cooped up after spending a large tract of the day writing a paper, so he insisted we go for a walk.  And, oh my, it was a lovely walk.  I can see why Savannah is packed with tourists at this time of year. 

We ended up at the grocery store, as we often do, and picked up some eggnog, brown sugar, canned pumpkin, and apple cider.  (Have you seen this recipe?  If not, I’ll wait while you sprint to the store for some cider and cream.  I understand completely.)  Upon arriving home, a batch of these gluten free pumpkin muffins and a crustless pumpkin pie were top on my to-do list.


 This recipe takes me back.  Waaaaay back, to the days of RecipeZaar (now, and making the transition to gluten-free.  This was the first gluten-free recipe I made on my own, and I posted it here.  On a whim the other day, I pulled up my old account, and was pleasantly surprised (chuffed, actually) to see that a) people have been using my recipe, and b) it has received a 5-star rating from each user who tried it out!  It’s amazing how such small encouragement from complete strangers can really brighten one’s day. 

So here’s one from the archives, folks, tested and approved by the good people of the internet.  Happy baking!


{Gluten-Free & Dairy-Free} Pumpkin Muffins
Yields 12
Millet flour and pumpkin are a match made in heaven. These days, I use a real egg in these muffins for the superior loft and crumb it provides, though a flax egg or powdered egg substitute works fine, too. You are welcome to use canned pumpkin in place of the fresh pumpkin puree--just add a few Tbsp. of milk (or eggnog!) to the batter to achieve the right consistency.
Write a review
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 7 oz. (1 c.) pumpkin puree
  2. 3 oz. (1/2 c.) vegetable oil
  3. 1 egg (1.8 oz.)
  4. 4 oz. (1/3 c.) brown sugar
  5. 2.5 oz. (1/3 c.) sugar
  6. 8.75 oz. (1 1/3 c.) flour blend (I used brown rice, millet, and tapioca flours)
  7. 3/4 tsp. xanthan gum
  8. 1/4 tsp. salt
  9. 2 tsp. pumpkin pie spice (1 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. nutmeg, 1/8 tsp. cloves)
  10. 1 1/2 tsp. baking powder
  11. 3/4 tsp. baking soda
  12. 1 Tbsp. milk, if needed
  13. Mix-ins:
  14. 3 oz. (1/2 c.) raisins, cranberries, chocolate chips, walnuts or pecans
  15. Pumpkin seeds for the top, optional
  1. Preheat oven to 350F and line a muffin tin with 10 wrappers. (If you make your muffins a bit smaller or add a mix-in, you may get 12 out of this recipe.)
  2. Mix together all ingredients with your faithful wooden spoon in a mixing bowl. Batter should be smooth and easy to mix; I usually end up adding a Tbsp. or so of milk, especially when using canned pumpkin. Fold in the mix-in of your choice, if using.
  3. Spoon batter into prepared tin and top each muffin with a sprinkle of pumpkin seeds, if you'd like. Bake 23 minutes, or until you can poke a muffin with your finger and it springs back.
  4. Remove from oven and cool a few minutes in the pan. Remove to a rack to cool completely.
Wooden Spoon Baking