Gluten-Free Pumpkin Spice Muffins

I am always searching for great gluten-free recipes and trying out my own creations too.  Granted, several are dismal failures and many gluten-free bakers will relate to this - those muffins that didn't rise, the hockey puck cookies, the sticky and gooey cakes.

The fact is that when you start messing around with xanthan or guar gum you will most likely run into issues. Some baked goods will be too pasty or too heavy.
It is truly trial and error.

I am happy to say that this recipe only took one attempt and I had SUCCESS!

In fact, you could call these pumpkin cupcakes because they are so light and fluffy.  They are spiced perfectly and would be superb with a rich cream cheese frosting but are also stunning served plain.  

To get started I opted for my trusted Authentic Food's GF Flour Blend
and added 1/2 tsp of xanthan gum . Why is xanthan gum essential?
See my post on GF Baking Tips for further info.

 The muffins rose up perfectly and were simply wonderful.
The house was filled with the smell of cinnamon, nutmeg
and the comforting aroma of pumpkin.

Ready to make a dozen? Let's get baking !

RECIPE:   Gluten-Free Pumpkin Muffins


1 cup gluten-free flour mix (without added xantham or guar gum, leaveners or salt - a blend of brown rice, tapioca starch and potato starch works well)
1/2 teaspoon xanthan gum
3/4 cup sugar ( you can opt for coconut sugar here if you like at 1:1 ratio)
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1 heaping teaspoon ground cinnamon (Saigon blend is excellent)
1/8 teaspoon salt
3 tablespoons unsalted butter at room temperature
1/2 cup milk (2% is fine)
2 large eggs at room temperature
6 1/2 ounces of canned pumpkin - NOT pie filling


PREHEAT oven to 325F
LINE 12 muffin cups with paper liners

IN BOWL OF STAND MIXER, fitted with paddle attachment, combine first 8 ingredients
BLEND on slow speed until you have a granular consistency
SLOWLY add in milk and blend until combined
ADD eggs and blend well, scraping down sides of bowl when needed
FOLD in pumpkin puree

FILL liners 2/3 full with batter.
BAKE 20 minutes or until toothpick inserted in center comes out clean
LET cool in pan 5 minutes then transfer muffins to cooling rack to cool completely


also linked here:


  1. These look delicious! I am always looking for good, relatively simple gf recipes for when my sisters come to visit, and these look perfect!

  2. I love that this recipe is simple. I am all about simple and tasty next week. These may be on the way!

  3. I have yet to try gluten-free baking and your recipe may be the perfect place to start! These sound great and look terrific!

  4. These are absolutely wonderful muffins! I made them a little while and just ate 2 of them still slightly warm. Heaven! Thanks for sharing this recipe, it's a keeper.

  5. My husband eats gluten-free and this is perfect for him. I haven't used Authentic products yet. I use King Arthur but it seems to work well or you know how to make it work well.

    If you have a moment, would you link this to Bake with Bizzy?

  6. i could get away with eating these for breakfast and def not feel bad! yummy!
    way to go with the xanthan gum.. i agree, that stuff is so hard to work with!

  7. yum! can't wait to try this recipe thanks!

    Michelle @ The G-Free Wifey

  8. I bake gluten-free as well and I can totalllllly relate! I generally make something 2-3 times before I am happy with it. These look delicious and I'm so excited to try them. Happy I found you blog through TT&J, looking forward to sharing GF recipes!

  9. I am trying to do better at gluten free foods. I usually use my recipe for pumpkin spice muffins: Hopefully I can get a hold of the gluten free flour you use and try it with that! Thanks

  10. Thank you so much for this recipe! I recently have gone gluten free and I don't want to have to kill someone this year because I can't get a pumpkin muffin. LOL. So excited to try these out!


Thank you for your comments!

Linda @ Lemon Drop