Gluten Free Pumpkin Muffins

gluten free pumpkin muffins

Pumpkin Muffins, plain and with streusel and walnut toppings

When looking for a special breakfast for Thanksgiving, Halloween, or any morning, these delicious pumpkin muffins will definitely foot the bill.  People not on a gluten free diet would not know these tasty muffins are gluten free if you don’t tell them so.

You can adjust the amount of sugar to suit your taste, and use all brown sugar if you don’t have the raw sugar available.  Using a sweeter topping or the butterscotch chips may also influence some people to want less sugar than they would if they didn’t add anything sweet on or in the muffins.  It comes down to personal preference.  My husband thought this recipe needed more sugar, where I thought it could have done with less since I had added butterscotch chips.

If you don’t have the coconut oil, use whatever cooking oil you normally use instead.  If you’re not on a lactose free diet and don’t have almond or coconut milk available regular milk would work too.

Gluten Free Pumpkin Muffins


1/2 cup sweet white rice flour                           1/2 cup tapioca flour

1/2 cup millet flour                                             1/2 cup sweet white sorghum flour

1/3 cup potato starch                                         1 teaspoon xanthan gum

1/2 teaspoon salt                                                1 1/2 teaspoons baking powder

1 teaspoon baking soda                                      2 teaspoons ginger

2 teaspoons cinnamon                                       1 teaspoon nutmeg

1/2 teaspoon allspice                                         1/2 teaspoon cloves

2 eggs                                                                  1 cup pumpkin

1/3 cup brown sugar                                         1/4 cup raw sugar

2 teaspoons vanilla                                            1/3 cup coconut oil, melted

3/4 cup almond or coconut milk

Optional stir ins – 1 cup butterscotch chips or coarsely chopped walnut pieces

Optional toppings – streusel or finely chopped nuts.  I made streusel with vegan buttery sticks instead of butter and tapioca flour instead of wheat flour, and the usual brown sugar and oatmeal (which comes in gluten free) and added ginger and nutmeg along with the usual cinnamon.  Finely chopped walnuts would also be a good addition to the streusel topping, especially if using walnuts as a stir-in.


Heat oven to 350 degrees.  Line cupcake pan with cupcake papers.

Measure flours by shaking flour from spoon into the cup so it fluffs lightly into the cup rather than packing in densely.  Scrape excess flour off top of cup with spoon handle.  Add all other dry ingredients.  Stir together in a bowl, set aside.

Lightly beat eggs in mixing bowl with a fork.  Add pumpkin, sugars, vanilla, oil, and milk.  Stir until mixed together.

Add dry ingredients into pumpkin mixture.  Stir with spoon until partially blended, then add butterscotch chips or nuts if optional stir-ins are desired.  Stir with spoon just until blended.  Never overstir muffins.  It’s better to have muffins not quite totally blended than to have them overstirred.

Spoon batter into prepared pans.  Sprinkle topping on top each muffin if toppings are desired.  Bake at 350 degrees for 28 – 35 minutes.

Makes about 15 muffins.

Copyright My Cruise Stories 2013

About LBcruiseshipblogger

MyCruiseStories blog tells stories about adventures in cruising on ships big and small. Things to do onboard and in port. Anything connected to cruising. Also food, travel, recipes, towel animals, and the occasional random blog.
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10 Responses to Gluten Free Pumpkin Muffins

  1. From the picture, those muffins look so delish! I wish I could reach into my screen and have one for breakfast with my yardstick size canister of tea at The Grind tomorrow morning. Instead, I’ll be parked at my desk munching on some tree bark flavored organic clusters floating in skim milk.

  2. Lorraine Marie Reguly says:

    I just wanted to let you know that I have bestowed an award upon you, because you are one of the bloggers I admire! You can read about this award at – and whether or not you choose to accept it is totally up to you! 🙂

    • Thanks for the nomination. What an incredibly different blog award acceptance blog your link leads to! I’ve added your name and link under the listing for the One Lovely Blog award on my awards page.

      • Lorraine Marie Reguly says:

        I like to be a bit different. Loveliness comes in all shapes and sizes, with baggage, too. It’s important for others to realize that they don’t always have to be all peaches and cream and nice in their blog posts. Leading by example is something I like to do. I also like to shock people. Even if it’s with ugly truths.

        I like how you added my to your page. Thanks, Lois. 😀

  3. Rene says:

    I have been using ground oats in the food processor in place of flour in recipes and I really like the texture for muffins in particular. Of course you have to use gluten free oats if you want to make sure the muffins are gluten free.

  4. Chris Beath says:

    What happens if you over stir muffin mix? I did some pumpkin coconut muffins when I was making pumpkin everything a few months ago. They were good but not gluten free.

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