Gluten Free Pumpkin Muffins

Made with rice flour this gluten free pumpkin muffins recipe is perfect for fall! Have it as a snack on the go, or warmed with butter at breakfast.

I did a lot of baking last week. Hence the Gluten Free Banana Bread recipe I shared on Friday. I like to bake in big batches – and make just one big kitchen mess instead of lots of little ones. Anyway, since it’s now officially fall – and all things pumpkin abound – I thought it would be fun to whip up some gluten free pumpkin muffins. You know while I was messing up the kitchen anyway.

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Gluten Free Pumpkin Muffins

Yield: 18 muffins

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Made with rice flour this gluten free pumpkin muffins recipe is perfect for fall!

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Ingredients

• 1 1/2 cups white rice flour
• 1/2 cup tapioca starch
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp allspice
• 1/2 tsp crushed cloves
• 1/4 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup sugar
• 1/2 cup melted butter or butter substitute, I used Becel Vegan
• 15 oz can pumpkin puree, not pie filling! OR 1 1/2 cups pumpkin puree

Instructions

1. Preheat oven to 325 degrees F. Line muffin tin with paper liners.
2. Mix dry ingredients in a large mixing bowl.
3. Add remaining ingredients and stir well.
4. Spoon into prepared muffin tin.
5. Bake for 40-45 minutes or until a tooth pick inserted in center comes out clean.
6. Serve warm with butter (or substitute) or cool and wrap for freezing.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 240mgCarbohydrates: 24gFiber: 2gSugar: 8gProtein: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

HOT TIP: For easy gluten free baking, I prefer to use white rice flour and tapioca starch mixed to about 70/30 or 75/25 ratio. It just seems to work well.

The good news is even the kids in our house who don’t need to be gluten-free loved these pumpkin muffins.

More Muffin Recipes

• Blueberry Oat Muffins – A Yummy, Healthy Breakfast Muffin Recipe

• Fresh Strawberry Muffin Recipe – May is National Strawberry Month!

• Cranberry Sauce Muffins – A Perfect Way to Use Holiday Leftovers!

• Cranberry Banana Muffins – Perfect for Christmas Morning Breakfast!

• Apple Cinnamon Muffins (Gluten-Free)

Are you a pumpkin person? Do you love a good pumpkin spice latte? Or would you rather eat/drink anything but pumpkin?

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