Autumn Spiced Gluten Free Pumpkin Treats

Prepare to fall in love with these extraordinary Gluten-Free Pumpkin Muffins! Imagine a bite into pure autumnal bliss: a wonderfully tender, incredibly moist crumb bursting with the warm, aromatic embrace of pumpkin pie spice. But the magic doesn’t stop there. Each muffin is crowned with a delightful, crunchy spiced streusel topping, offering a textural contrast that elevates this treat to bakery-quality standards. Finally, a luscious, addictive maple glaze cascades over the top, adding a touch of sweet sophistication. These aren’t just any muffins; they are the quintessential gluten-free indulgence, tailor-made for cozy fall mornings, festive gatherings, or simply a moment of pure comfort.

Two golden-brown gluten-free pumpkin muffins, one stacked on top of the other. A bite has been taken from the upper muffin, revealing its moist, spiced interior and hinting at the crunchy streusel and glossy maple glaze.

Contents

Why These Gluten-Free Pumpkin Muffins Will Become Your New Fall Favorite

These aren’t just another pumpkin muffin recipe; they’re a revelation in gluten-free baking. We’ve perfected a formula that ensures every bite is as delightful as it is wholesome. Here’s why these muffins will earn a permanent spot in your autumn baking repertoire:

Unbelievably Soft and Moist Texture: The most common challenge with gluten-free baked goods is often dryness or a crumbly texture. Our recipe masterfully combats this, yielding muffins so incredibly soft and moist that even the most discerning palates won’t believe they’re gluten-free. The secret lies in the precise balance of ingredients and a few clever baking techniques that we’re excited to share.
Bakery-Quality Flavor and Finish: Forget those bland, crumbly gluten-free imposters. These muffins taste exactly like the indulgent treats you’d pick up from your favorite local bakery. The generous blend of warm pumpkin pie spices, the satisfying crunch of the streusel topping, and the delicate sweetness of the maple glaze combine to create a truly gourmet experience that’s both comforting and sophisticated.
Effortless Gluten-Free Baking: Say goodbye to complicated specialty ingredients and the guesswork of adding xanthan gum. This recipe simplifies gluten-free baking by relying on a high-quality, pre-blended gluten-free all-purpose flour. Brands like Bob’s Red Mill or Pillsbury offer excellent, reliable blends that make gluten-free baking accessible and stress-free for everyone.
No Leftover Pumpkin Puree: We’ve all been there – opening a can of pumpkin puree for a recipe, only to be left with a small, awkward amount that you then need to find another use for. This recipe is designed to use an entire 15-ounce can of pumpkin puree, ensuring no waste and simplifying your kitchen clean-up. It’s the perfect solution for maximizing your ingredients!
Versatile for Dietary Needs: Not only are these muffins gluten-free, but they are also incredibly adaptable. With just a few simple ingredient swaps, clearly outlined in the recipe card below, you can easily transform these delicious treats into a vegan-friendly delight, ensuring everyone at your table can enjoy a taste of autumn.

Chef’s Expert Tips for Perfect Gluten-Free Pumpkin Muffins

Achieving bakery-quality gluten-free muffins is easier than you think with these professional tips. Follow these guidelines to ensure your pumpkin muffins are perfectly moist, tender, and flavorful every single time:

Don’t Over-Mix the Batter: This is arguably the most crucial tip for any muffin, and especially so for gluten-free varieties. Over-mixing develops gluten (even in gluten-free flours, which contain gums that can become tough with excessive mixing) and can lead to dense, chewy, and rubbery muffins rather than the desired light and fluffy texture. Mix your wet and dry ingredients just until they are combined and no streaks of dry flour remain. A few lumps are perfectly fine and even desirable.
Bake a Little Longer for Gluten-Free: Gluten-free batters tend to be denser and take a bit longer to bake through compared to traditional wheat-based recipes. Baking these muffins for an extra few minutes (30-35 minutes total, or until a toothpick inserted into the center comes out clean) helps prevent an overly dense or gummy middle. This slight extension in baking time allows the moisture to distribute evenly and the structure to set properly, resulting in a perfectly tender interior.
Room Temperature Ingredients for Best Results: Ensure your eggs and pumpkin puree are at room temperature before mixing. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter and ultimately a better-textured muffin. If your ingredients are cold, they can seize the melted butter, leading to a lumpy batter.
Measure Flour Accurately: For gluten-free baking, precision is key. Use a kitchen scale to measure your gluten-free flour blend by weight for the most accurate results. If you don’t have a scale, use the “spoon and level” method: spoon the flour lightly into your measuring cup, then level it off with a straight edge. Never scoop directly from the bag, as this can compact the flour and lead to using too much, resulting in dry muffins.
Achieve the Perfect Streusel Texture: When making the streusel topping, work the melted butter into the dry ingredients (flour, sugar, spice) just until crumbs form. Overworking it will create a paste rather than a crumbly topping. You want distinct, uneven crumbs for that coveted crunch. Gently pressing them into the top of the muffin batter ensures they adhere and don’t fall off during baking.
Storage for Freshness: Store your cooled muffins in an airtight container at room temperature for up to 3 days to maintain their moisture and freshness. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2-3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked taste.

Gluten-free pumpkin muffins cooling on a wire rack, beautifully adorned with a crumbly streusel topping and a delicate drizzle of maple glaze.

A top-down view of golden-brown gluten-free pumpkin streusel muffins still in the muffin pan, ready to be enjoyed. The streusel topping is visible on each one.

More Irresistible Fall Bakes You’ll Love

If you’re embracing the flavors of autumn, don’t stop at these pumpkin muffins! Here are more delicious gluten-free and vegan-friendly recipes that capture the essence of the season, perfect for sharing with family and friends:

Family Recipe Gluten Free Apple Cake: A timeless classic, reimagined to be gluten-free, offering tender apples and warm spices in every slice.
Best Ever Gluten Free Pecan Pie: Indulge in a rich, nutty, and perfectly sweet pecan pie, made completely gluten-free without compromising on flavor or texture.
Old Fashioned Gluten Free Ginger Snaps: Crispy on the edges, chewy in the middle, and bursting with zesty ginger – these gluten-free ginger snaps are a nostalgic delight.
Best Vegan Apple Crisp with Oats: A wholesome and comforting dessert featuring tender baked apples topped with a hearty, crunchy oat streusel, entirely vegan.
Keto Bread Pudding with Vanilla Sauce: A low-carb, high-flavor twist on a classic comfort food, complete with a decadent vanilla sauce.
Easy Vegan Apple Pie: Enjoy the ultimate comforting pie, filled with sweet, spiced apples and encased in a flaky, tender vegan crust.

Gluten Free Pumpkin Muffins

Prep: 20 minutes

Cook: 35 minutes

Total: 55 minutes

These are the most delicious, moist, and fluffy Gluten Free Pumpkin Muffins you’ll ever bake! Featuring a delightful crunchy streusel top and a sweet maple drizzle, these muffins are a true autumnal masterpiece. With a few easy swaps, they can also be made wonderfully vegan-friendly, ensuring everyone can enjoy this comforting treat.

Author: Cheryl Malik

Print Recipe

Yields: 14 muffins

Ingredients

Muffins

2 eggs (or 2 egg substitute like JustEgg for vegan version)
15 oz can pumpkin purée
¾ cup melted butter (vegan butter works just as well)
¾ cup brown sugar
¼ cup water
1 teaspoon vanilla extract
2 cups gluten-free all-purpose flour (ensure it’s a high-quality blend like Bob’s Red Mill or Pillsbury)
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon gluten-free baking powder

Streusel Topping

¾ cup gluten-free all-purpose flour
½ cup packed light or dark brown sugar
1 teaspoon store-bought or homemade pumpkin pie spice
6 tablespoons unsalted butter (melted, vegan butter is also fine)

Maple Drizzle

¾ cup powdered sugar
2 tablespoons maple syrup
2 teaspoons milk of choice (plus more as needed to thin to desired consistency)

Equipment

14 cup muffin pan
14-16 muffin pan liners (preferably parchment, or cooking spray)

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Prepare your muffin pan by greasing 14 muffin cups or lining them with paper liners. If using paper liners, a light spray with cooking spray helps prevent sticking, unless you’re using parchment baking cups, which typically don’t require it.
In a large mixing bowl, combine all the wet ingredients for the muffins: the entire can of pumpkin puree, the ¾ cup of melted butter (or vegan butter), the rich brown sugar, ¼ cup of water, the eggs (or egg substitute), and the fragrant vanilla extract. Whisk these ingredients thoroughly until they are well blended and smooth.
In a separate, medium-sized bowl, whisk together all the dry ingredients for the muffins: the 2 cups of gluten-free all-purpose flour, ½ cup of white sugar, 2 teaspoons of pumpkin pie spice, 1 teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ¼ teaspoon of gluten-free baking powder. Ensure there are no clumps.
Carefully pour the dry ingredient mixture into the wet pumpkin mixture. Mix gently with a spatula or wooden spoon until just combined. Be very careful not to over-mix, as this can lead to dense, tough muffins. A few small lumps in the batter are perfectly normal and actually preferred.
Evenly spoon the muffin batter into the prepared muffin cups, filling each cup approximately ¾ full. This will ensure they rise nicely without overflowing.
To prepare the streusel topping: In a small bowl, whisk together the ¾ cup of gluten-free all-purpose flour, ½ cup of packed brown sugar, and 1 teaspoon of pumpkin pie spice until evenly combined. Pour in the 6 tablespoons of melted butter. Using a fork, lightly mix the butter into the dry ingredients until distinct, crumbly pieces form. Again, avoid over-mixing.
Generously spoon the streusel crumbs evenly over the top of the muffin batter in each cup. Gently press the streusel down into the batter with your fingertips so that it adheres securely during baking and creates that wonderful crunchy layer.
Bake in the preheated oven for 30 to 35 minutes. The muffins are ready when they are beautifully browned on top and spring back lightly when gently pressed in the center. A toothpick inserted into the thickest part of a muffin should come out clean. Remember, baking gluten-free muffins a little longer than traditional ones helps prevent a raw or overly dense center.
Once baked, remove the muffin pan from the oven and let the muffins cool in the pan for about 5-10 minutes. This allows them to set before you transfer them to a wire rack to cool completely.
To prepare the maple drizzle: While the muffins are cooling, whisk together the ¾ cup of powdered sugar, 2 tablespoons of maple syrup, and 2 teaspoons of milk of choice in a small bowl until completely smooth and free of lumps. Add more milk a tiny bit at a time if you desire a thinner consistency, or a little more powdered sugar if you prefer a thicker drizzle.
Once the muffins have cooled slightly (they don’t need to be completely cold), generously drizzle the maple glaze over the tops of each muffin. Allow the glaze to set for a few minutes before serving. Enjoy these warm, spiced, and utterly delicious gluten-free pumpkin muffins!

Notes

The Vegan Touch: To make these muffins completely vegan, simply use a high-quality vegan butter (like Miyoko’s Kitchen or Earth Balance) and an egg substitute such as JustEgg for the eggs. The result is just as tender and delicious!
Spice It Up (or Down): Feel free to adjust the amount of pumpkin pie spice and cinnamon to your personal preference. For an extra kick, a pinch of ground cloves or nutmeg can be added.
Add-ins for Extra Delight: Want to customize your muffins? Fold in ½ cup of chocolate chips, chopped pecans, walnuts, or dried cranberries into the batter during step 4. This adds another layer of flavor and texture.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.