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.

Continue to Content

Yield: 18 muffins

Gluten Free Pumpkin Muffins

Print

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

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

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?