Gluten Free Pumpkin Muffins

These are hands down the BEST gluten free pumpkin muffins you’ll ever bake! They come out soft and moist with just the right touch of pumpkin pie spice, making each bite feel like autumn on your tongue. But here’s the kicker—they’re topped with a sweet, crunchy streusel and finished off with a sticky maple glaze that you will definitely want to drizzle on everything. Trust me, these gluten free pumpkin muffins are the ultimate cozy treat this fall season.

Welcome to your new go-to recipe for gluten free pumpkin muffins that will keep you reaching into the muffin tin all through the fall! These muffins are tender, moist, and perfectly spiced with that classic pumpkin pie blend. Then, they get a delicious crunch from a buttery streusel topping and a drizzle of sweet maple glaze that makes them feel bakery-level special. All the flavor and texture you love, without any gluten.

This recipe is designed with busy home bakers in mind. You’ll find straightforward steps that don’t require any fancy or hard-to-find ingredients. It uses a full 15-ounce can of pumpkin puree and a high-quality gluten-free all-purpose flour blend—so no need to worry about adding xanthan gum or extra binders. Plus, I’ve included tips for making them vegan, how to store leftovers, what to watch for if you want to avoid dense muffins, and more. This recipe fills a 14-cup muffin pan, so you’ll have plenty to share—or not!

• Texture & flavor: Soft, moist, tender muffins loaded with warm pumpkin pie spice and a buttery, crunchy streusel topping.
• Ease: Uses pantry staples and simple ingredients you’ll love; includes vegan and mini muffin options.
• Yield & tools: Makes about 14 muffins with a 14-cup muffin pan using a whole can of pumpkin puree.
• Helpful tips: Avoid dense muffins by gentle mixing and full bake times. Storage and make-ahead tips included.

Why You’ll Love These Muffins

• These muffins are so soft and moist that you honestly won’t believe they’re gluten free! The crunchy streusel topping paired with a smooth maple drizzle makes them taste just like your favorite bakery treat. If you love that cozy maple-pumpkin combo, try my Maple Pumpkin Scones.
• They’re easy to whip up thanks to a gluten-free flour blend that already has everything built in—no xanthan gum or extra binding agents needed. I recommend using a reliable brand like Bob’s Red Mill or Pillsbury for the best outcome.
• This recipe uses a full 15-ounce can of pumpkin puree, so no pumpkin leftovers to worry about. If you’ve got an extra can in the pantry, make my Crustless Pumpkin Pie.

Ingredients and Measurements

• 15 oz (1 can) pumpkin purée
• 3/4 cup (6 tbsp) melted butter or melted vegan butter
• 3/4 cup packed brown sugar
• 1/4 cup water
• 2 eggs (or 2 egg substitute such as JustEgg or 2 flax eggs)
• 1 teaspoon vanilla extract
• 2 cups gluten-free all-purpose flour (choose a high-quality blend like Bob’s Red Mill or Pillsbury)
• 1/2 cup white granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon gluten-free baking powder
• 3/4 cup gluten-free all-purpose flour
• 1/2 cup packed light or dark brown sugar
• 1 teaspoon pumpkin pie spice
• 6 tablespoons unsalted butter, melted (vegan butter works great)
• 3/4 cup powdered sugar
• 2 tablespoons maple syrup
• 2 teaspoons milk of choice (plus more as needed to thin)

Step-by-Step Baking Instructions

1. Preheat oven to 350°F (175°C) and grease a 14-cup muffin tin or line with parchment liners (lightly spray paper liners with cooking spray).
2. In a large bowl whisk together pumpkin puree, melted butter, brown sugar, water, eggs (or egg substitute), and vanilla until smooth.
3. In a separate bowl whisk gluten-free all-purpose flour, granulated sugar, pumpkin pie spice, salt, baking soda, cinnamon, and gluten-free baking powder until evenly mixed.

4. Pour the dry ingredients into the wet mixture and fold gently until just combined, taking care not to over-mix.
5. Spoon batter evenly into the muffin cups, filling each about 3/4 full.
6. Combine streusel flour, brown sugar, and pumpkin pie spice in a small bowl, pour in melted butter, and use a fork to mix until coarse crumbs form.
7. Sprinkle streusel evenly over each muffin and gently press the crumbs into the batter so they adhere.
8. Bake for 30 to 35 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
9. Allow muffins to cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool slightly more.
10. Whisk together powdered sugar, maple syrup, and milk until smooth, adding more milk a little at a time to thin if needed.
11. Drizzle the maple glaze over warm (not hot) muffins and let the glaze set for a few minutes.

Baking Tips and Substitutions

• Simple vegan swaps: Use vegan butter instead of dairy butter, swap eggs for 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, chilled 5 to 10 minutes), or use a commercial egg replacer. For the glaze, use plant-based milk.
• Mix gently: Like all muffins, gluten free pumpkin muffins can get dense and tough if you over-mix the batter. Stir just until everything comes together.

• Bake longer for best texture: Gluten free muffins often need extra baking time to avoid a gummy or dense middle. Stick with the full 30–35 minute bake time and test with a toothpick.

Equipment

• 14-cup muffin pan
• 14–16 muffin liners (preferably parchment) or cooking spray to grease the pan

Instructions 

• Preheat your oven to 350°F (175°C). Grease the muffin pan or line it with parchment liners. If you use paper liners, give them a quick spray with cooking spray so the muffins pop out easily.
• In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, water, eggs, and vanilla extract until smooth.
• In another bowl, mix together the gluten-free flour, white sugar, pumpkin pie spice, salt, baking soda, cinnamon, and baking powder. Pour this dry mix into the wet ingredients and fold gently until just combined. The batter should be soft and thick but not overworked.
• Spoon batter evenly into muffin cups, filling each about three-quarters full.
• To make the streusel topping: Stir together the flour, brown sugar, and pumpkin pie spice. Pour in melted butter and mix lightly with a fork just until crumbly. Sprinkle evenly over each muffin, then gently press so it sticks into the batter. For an even easier crunchy finish, you can top the batter with Pumpkin Spice Sourdough Granola before baking.
• Bake in the preheated oven for 30 to 35 minutes, or until the tops are lightly browned and spring back when touched. Gluten free muffins need this full time to avoid a dense center.
• To make the maple drizzle: Whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over muffins once they’re warm and let set for a few minutes.

Notes

• Don’t over-mix the batter: Mixing just until combined keeps your muffins light and fluffy instead of dense and chewy.
• Give gluten free muffins plenty of bake time: This helps keep the insides soft and moist without becoming gummy.

Nutrition Information

Calories: 353kcal | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Total Carbs: 28g | Fiber: 0.1g | Sugar: 27g | Net Carbs: 27.9g | Vitamin C: 0.1mg | Cholesterol: 86mg | Sodium: 353mg | Potassium: 48mg | Calcium: 33mg | Iron: 0.4mg. Prefer a higher-protein pumpkin muffin? Try our Pumpkin Protein Muffins.

The number of servings is approximate and may vary based on muffin size.

Nutritional values are estimates based on the ingredients listed and do not include optional additions or toppings. Actual macros vary depending on brands and measurements.

To find serving weight, bake and cool muffins, then weigh all together and divide by the number of servings you want.

Flavor Variations and Swaps

• Vegan option: Replace butter with vegan butter, eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, chilled), and use plant-based milk for the drizzle.
• Mini muffins: Use a mini muffin pan and reduce baking time to about 12 to 15 minutes, checking early for doneness.
• Add-ins: Throw in 1/2 to 3/4 cup dairy-free chocolate chips, chopped pecans, or toasted walnuts to add texture and flavor.
• Nut-free streusel: Swap out any nuts for extra oats or puffed quinoa or simply omit the streusel and sprinkle cinnamon sugar on top instead.
• Spice it up: Adjust pumpkin pie spice anywhere from 1 teaspoon for mild flavor up to 3 teaspoons if you want a bold, spicy pumpkin muffin.
• Glaze alternatives: Switch the maple drizzle for a quick vanilla glaze like the one on our Zucchini Coffee Cake Muffins, or skip the drizzle for a less sweet option.

Storing, Freezing, and Reheating

• At room temperature, store cooled muffins in an airtight container for up to 2 days. If you added glaze, it may soften on top after a day or so.
• Refrigerate muffins in an airtight container for up to 5 days. Warming briefly before serving makes them taste fresh.
• Freeze completely cooled muffins wrapped individually in plastic wrap and placed in a freezer bag for up to 3 months. Thaw overnight in the fridge or about 1 to 2 hours at room temp. Warm in a 325°F oven for 8 to 10 minutes to revive that bakery-fresh texture, or microwave gently if you’re in a hurry.
• Make-ahead magic: Bake muffins fully and freeze them without glaze. Thaw and drizzle with maple glaze just before serving for the best look and flavor. For another easy make-ahead pumpkin breakfast, try Pumpkin Chia Pudding, which sets up overnight in the fridge.

Answers to Common Questions

• Can I substitute fresh pumpkin for canned? Absolutely! Just cook and puree fresh pumpkin until smooth, then measure out 15 ounces. Fresh pumpkin tends to have a bit more moisture, so you might need to add a little extra time to bake.
• How do I know when these gluten free pumpkin muffins are done baking? Look for lightly browned tops and a toothpick inserted in the center that comes out with a few moist crumbs. Because gluten free batters behave differently, it’s best to bake the full 30–35 minutes to avoid any gummy centers.
• Do I need to add xanthan gum or other special gluten free ingredients? Nope! This recipe uses a great gluten-free flour blend that already includes the right binding agents. If your blend doesn’t, follow the package directions (usually adding 1/4 to 1/2 teaspoon xanthan gum does the trick).
• Can I skip the streusel or glaze topping? Yes! These muffins are delicious plain, or you can top with just streusel or just glaze. Leaving off the glaze makes them less sweet and easier to store.
• Why are my gluten free muffins dense? This usually happens if you over-mix the batter, use too much flour, or don’t bake long enough. Mix until just combined, fill muffin cups gently, and bake fully at 350°F. A good quality gluten free flour blend is key too. For another reliable, tender-crumb bake, see these gluten free blueberry zucchini muffins for mixing and doneness cues.
• How many muffins does this recipe make? It fills a 14-cup muffin pan using a whole 15-ounce can of pumpkin puree. Your exact yield depends on how full you fill the cups.