These are the softest, fluffiest gluten free pumpkin muffins – ever! No dense, gummy, or crumbling textures here! Only those sweet and warm pumpkin spices and a pillowy soft texture!
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A YEAR in the making…
When I tell you guys that this muffin has been over a year in the making, I’m talking at then end of last summer I had opened my first can of pumpkin for the fall season, and wanted to figure out a soft, fluffy pumpkin muffin using the whole can. It was still quite warm out, and I didn’t want half of a can of pumpkin hanging around. Well by the end of October or so I had really mastered the texture and flavor, but never ended up blogging it as the holidays approached. By the time the new year came and went, I decided to save it for this fall. No one really wants pumpkin in January…right?!
Not just for the fall!
Well for keywords and Google purposes, pumpkin recipes don’t really match with January, but let me tell you how many times the girls *begged* for these muffins all winter! In fact, I had to find cans of pumpkin this past summer to make them here and there because they have become one of the girls’ favorite muffin recipes!
A gluten free pumpkin muffin…soft?!
I know it. I didn’t believe it could be done at first either. These pumpkin muffins are soft and fluffy. Not gummy in the center. This is something that can happen when using gluten free flour blends, as well as using dense pumpkin puree – put both gluten free and pumpkin together, and the texture can really get tricky. The blend of gluten free flours in this recipe, as well as the “fluff” reaction from leavener and eggs really give these pumpkin muffins a soft texture, and one that lasts for multiple days too!
Let’s make the softest ever gluten free pumpkin muffins!
This is one of those one bowl recipe deals! So fast and easy. To get started, you’ll get the wet ingredients whisked in a mixing bowl. No need to measure out the pumpkin either! This recipe uses the whole 15 ounce can!
Finish up the batter!
After you whisk the wet ingredients, mix in the dry ingredients, and scoop the batter into your muffin pan. The flour combo is really what gives these muffins the best texture. I know it will be tempting to play around with just using one of the 3 flours. I would highly encourage you to stick to the recipe as is the first time so you know how great they can be. That way, you know how they are supposed to turn out before you try making any changes. The buckwheat flour might be something you don’t have on hand, but I have multiple recipes using it that you can try, and buckwheat has a great protein, fiber, and mineral content. It is not a grain, rather a seed, so many people can tolerate it. If you need to take the almond flour out because you cannot have nuts, I’d actually just use more buckwheat flour in it’s place. If you do decide to change up the flours, please comment to let us know what worked, or didn’t work for you so that others might know and learn from you!
How long to these gluten free pumpkin muffins last?
One of the best parts about these pumpkin muffins is that they will keep their fantastic texture and taste for a day or two on the counter. If you need to store them longer, I’d put them in a freezer bag in the freezer to lock in the moisture, and because they do not have preservatives.
How big are these muffins?
I tend to make these muffins in a regular muffin pan and make them big – I use the entire batter in 12 muffins. I have done the muffins mini size multiple times in the last year, as my youngest still enjoys those! The also pack up for lunchboxes or snacks in the mini size well!
Softest *Ever* Gluten Free Pumpkin Muffins!
Ingredients
- 1 – 15 oz can pumpkin puree
- 3/4 cup coconut sugar
- 3 eggs
- 1 cup avocado oil melted butter coconut oil, or olive oil will work too
- 3 tsp vanilla
- 1/4 cup coconut yogurt or mix 2 tsp apple cider vinegar with 1/4 cup coconut milk to make “buttermilk”
- 3/4 cup Namaste GF Flour blend
- 3/4 cup almond flour
- 1/2 cup buckwheat flour
- 3-4 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 tsp aluminum free baking powder
- 1/2 tsp sea salt
Instructions
- Preheat 425 degrees. Line a muffin pan with unbleached paper liners, or use silicone muffin cups or silicone muffin pans.
- Blend the pumpkin, coconut sugar, eggs, avocado oil, coconut yogurt, and vanilla until smooth.
- Add the flours, pumpkin pie spice, cinnamon, baking soda, and sea salt, and blend to combine.
- Scoop the muffin batter into your muffin pan and bake at 425 degrees for 10 minutes. Then turn the oven down to 375 degrees and bake for another 10 minutes, until the pumpkin muffins spring back to touch, and are golden brown.
These look great! Do you think whole wheat flour would work? Or a combo of WW and AP?
Thanks!
Hi Cait! You should be able to sub AP flour for the Namaste for sure – that usually swaps cup for cup just fine. I don’t know that it would work equally for the buckwheat or almond flours since they behave so differently in baking.
Do mix-ins like chocolate chunks work in this? I have one child who believes that pumpkin chocolate chunk muffins are the best thing on God’s green earth. 😆
Hi Holly! I think that would work great actually! Let us know how she likes them!
Your recipes are always my favorite and I always find I’m missing key ingredients when I go to make them 😂
We can’t do nuts so we subbed with oat flour, were out of coconut sugar so I subbed maple syrup and added a few scoops of collagen to counteract the extra liquid and to add some of the protein we missed out on by skipping almond flour. Lastly, all the silicone muffin liners walked away so I baked it in 2 loaves. The higher temp for 20 minutes and then turned it down for about 15. I’d swap the times next time since the top got a little extra done but it was delicious nonetheless! Perfect amount of spiciness and great texture 🙂 I also put dark chocolate chips in one of the loaves and it was so good 😋
Hi Crista! Thank you for all the swap ideas that worked for you! I’m sure that will help someone out too! I’m glad it turned out so well with so many swaps!
What if you can’t find the Namaste brand flour? What other gf flour would you recommend?
Hi Emily! I think the King Arthur or Pamala’s should be fine – most any GF flour blend that has xanthan gum will work the same cup for cup.
My crew really loved these! I’ll add some chocolate chips in them every so often to mix things up. Thank you for this great breakfast!
So glad you loved the muffins Laurie!
Just made these. Doubled the recipe and replaced the eggs using Bob’s Red Mill Egg sub (4 eggs) and 4 oz of organic applesauce. They still rose nicely and were big wins with the fam. Would make again.
That’s great JJ!
Best GF pumpkin muffins I have baked! Tried many many recipes over the years and this is the winner for my family and I.
Hi Angela! I’m so glad your family loves these muffins as much as we do!
Hi
Could I use steamed pureed pumpkin (cooled) we dont’ have it in a can in NZ. Also recommendations for pumpkin spice sub? we don’t have that either. thanks!
Hi Kim! That is good to know about products in NZ! So I would definitely use steamed pumpkin, but perhaps strain off a little of the water before using it since canned pumpkin is less watery – maybe put it in a dishtowel for a little bit! Pumpkin spice mix is usually a good amount of cinnamon and then equal parts ginger and nutmet, and equal parts allspice and cloves. All cinnamon works just great too!
Hi! I just made these and the flavour was delicious but they were quite wet on the inside even after baking for probably 15 minutes longer than the recipe called for. Any ideas what happened here??
Hi Andrea! What brand of gluten free flour did you use? Also, oven temps can vary quite a bit from oven to oven – in fact some of my older recipes with my old oven don’t bake in the same time as my newer oven so even I have to adjust sometimes!