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How to Cook Gluten-Free Pumpkin Muffins

Photo: Courtesy of Carla Carter

For people who have to eat gluten-free, breakfast is actually one of the easiest ways to eat GF, safely and deliciously. Here’s an easy recipe!

Gluten-free breakfasts vary in our house quite a bit, ranging from waffles with applesauce and eggs, to peanut butter toast with blueberries. On the weekends, we will sometimes splurge and do pancakes with smoothies or overnight French toast casserole, all gluten-free of course.

The importance of breakfast

However, eggs always seem to be a staple as the high protein content really leaves you feeling full. It was a toss-up as to which recipe was my favorite to share with you. Crustless mini quiches took a very close second to the pumpkin muffin recipe you see below.

The quiches still deserve an honorable mention for their well-rounded nutrient content as they contain eggs, multiple veggies, and cheese baked into small muffin tins. (There are many recipes if you search online.) They are great fresh out of the oven or reheated. They also freeze well and thaw quickly for when I’m in a rush.  However, these pumpkin muffins literally are, everyone’s favorite in my immediate AND extended family. Since fall is approaching, I hope you enjoy this recipe.

Everyone’s Favorite Gluten-Free Pumpkin Muffins


  • 1 1/3 cup of gluten-free flour
  • ¾ teaspoon of salt
  • ½ teaspoon of baking soda
  • ¼ teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg¼ teaspoon of cloves¼ cup of vegetable or canola oil
  • 2/3 cup sugar
  • 3 large eggs, lightly beaten
  • 1 15 oz. can pumpkin puree


  • Preheat oven to 350° F. Line muffin tins with paper baking cups or grease with nonstick oil of choice.
  • In a medium bowl, mix GF flour, salt, baking soda, baking powder, and spices together. Set aside.
  • In a larger bowl, mix the oil with the sugar until blended. Add the dry ingredients to the oil/sugar mixture and beat until blended.
  • Gradually beat in the eggs.
  • Fold in pumpkin puree.
  • Pour batter into muffin tins approximately ½ way (although I always do a little more!)
  • Bake for 35 minutes, or until an inserted toothpick comes out clean. Let cool for ten minutes prior to serving.


Always be sure all ingredients are gluten-free.

Since these go SO fast, I always double the recipe and instead of 3 additional eggs, I use flax seed (1 egg = 1 tablespoon of flax seed set for 5 minutes in 3 tablespoons of water). These freeze quite well to be enjoyed anytime.

Lastly, on behalf of my nephew, Colby, don’t forget to add “Love,” as the most important ingredient!

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