Name: Gluten Free Pumpkin Spice Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 2 cups Gluten Free 1-to-1 Baking Flour; 1 cup Light Brown Sugar, packed; 2 tsp Pumpkin Pie Spice; 1 tsp Baking Soda; 1/2 tsp Baking Powder; 1/2 tsp Salt; 1 cup Pumpkin Puree; 1/2 cup Vegetable Oil; 2 large Eggs; 1/4 cup Whole Milk; 1 tsp Vanilla Extract; 1/4 cup Gluten Free 1-to-1 Baking Flour; 3 tbsp Light Brown Sugar; 1/2 tsp Ground Cinnamon; 2 tbsp Cold Unsalted Butter, cubed

Fall baking season is here, and these gluten free pumpkin spice muffins are exactly what you need. They’re soft, fluffy, and full of warm pumpkin flavor.

I’ve been making these for a while now and they always turn out great. The texture is spot on and you really can’t tell they’re gluten free.

They come together pretty quickly with simple pantry ingredients. Nothing fancy or hard to find, which is always a plus.

The cinnamon streusel on top adds a nice crunch that makes these feel a little extra special. It’s such an easy addition but it really takes them up a notch.

Whether you’re gluten free by choice or necessity, these muffins are a solid go-to recipe for fall. They work great for breakfast, snacks, or even dessert.

Why You’ll Love This Recipe

Perfect for Pumpkin Spice Season – These muffins capture that cozy pumpkin spice flavor we all crave when fall rolls around. If you love pumpkin spice lattes, you are going to be obsessed with these.

You Won’t Believe They’re Gluten Free – Thanks to the gluten free 1-to-1 baking flour, these muffins come out soft and fluffy just like traditional ones. Nobody will be able to tell the difference, seriously.

That Streusel Topping Is Everything – The cinnamon brown sugar streusel on top adds a buttery crunch that takes these muffins to a whole new level. It turns a simple muffin into something that feels bakery-worthy.

Super Moist Every Time – The combination of pumpkin puree and vegetable oil keeps these muffins incredibly moist and tender. You won’t have to worry about dry, crumbly gluten free baked goods here.

Ingredients

2 cups Gluten Free 1-to-1 Baking Flour
1 cup Light Brown Sugar, packed
2 tsp Pumpkin Pie Spice
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 cup Pumpkin Puree
1/2 cup Vegetable Oil
2 large Eggs
1/4 cup Whole Milk
1 tsp Vanilla Extract

For the Streusel

1/4 cup Gluten Free 1-to-1 Baking Flour
3 tbsp Light Brown Sugar
1/2 tsp Ground Cinnamon
2 tbsp Cold Unsalted Butter, cubed

How to Make

Step 1

Preheat oven to 375F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together gluten free flour, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt.

Step 2

In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 3

Make the streusel by combining gluten free flour, brown sugar, and cinnamon. Rub in the cold butter with your fingertips until crumbly.

Step 4

Divide batter evenly among the muffin cups, filling about three-quarters full. Sprinkle the streusel generously over the top of each muffin.

Step 5

Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Helpful Tips

Use the Right Gluten Free Flour

This recipe calls for a gluten free 1-to-1 baking flour, and that part really matters. These blends already have xanthan gum mixed in, which helps hold everything together the way gluten normally would.

If you use a plain gluten free flour blend that doesn’t have xanthan gum, your muffins will crumble apart and won’t have the right texture. Check the label on your flour bag before you start.

Bob’s Red Mill and King Arthur both make solid 1-to-1 options that work well here.

Use Pumpkin Puree, Not Pie Filling

There’s a big difference between canned pumpkin puree and canned pumpkin pie filling, and they’re usually sitting right next to each other on the shelf. Pumpkin puree is just plain cooked pumpkin with nothing added to it.

Pumpkin pie filling already has sugar, spices, and other stuff mixed in. If you accidentally grab that one, your muffins will end up way too sweet and the spice balance will be off.

Double check the label and make sure the only ingredient listed is pumpkin.

Pack the Brown Sugar the Right Way

When the recipe says “packed” brown sugar, that means you need to press it firmly into your measuring cup until it’s tightly packed down. Don’t just scoop it loosely.

If you don’t pack it, you’ll end up with less sugar than the recipe needs. Your muffins won’t be as moist or flavorful, and they might taste a little flat.

Frequently Asked Questions

Can I use canned pumpkin for the pumpkin puree?

Yes, canned pumpkin puree works perfectly and is actually what most people use for this recipe. Just make sure you grab the can labeled “pure pumpkin” or “pumpkin puree” and not “pumpkin pie filling,” which has added sugar and spices that will throw off the flavor and sweetness.

If you prefer to make your own puree from a fresh pumpkin, that works too. Just be sure to drain off any excess water so the batter doesn’t end up too wet.