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This Gluten-Free Pumpkin Muffins recipe makes a delicious breakfast infused with healthy pumpkins. We updated this recipe in August 2024 with help from our friend and Gluten-Free expert Jules of GF Jules. These gluten-free pumpkin muffins are a delight, especially when served with honey butter. These muffins come together quickly and are perfect for breakfast or snacking. If you’re like me, you love all things pumpkin. My happiest place might be in the middle of a pumpkin pie or swimming in a large container of caramel. Or complement these muffins with a Pumpkin Smoothie! Pumpkin muffins are plentiful in the fall, but you can make them any time of year!
We use honey instead of simple syrup for a sweet, healthier topping. Maple syrup can also be used as a sweetener option for these GF pumpkin muffins, adding a mild flavor that complements the fall flavors.
What makes a muffin gluten-free?
We are using our friend Jules recipe and her all-purpose gluten-free flour. We modified the recipe to include honey and brown sugar. I find that when substituting sugar with honey in a recipe, it's best to use at least a little brown sugar. Something happens in the chemistry to caramelize and moisten the batter when baking. We also always add at least a small amount of baking soda to help prevent burning which sometimes happens when baking with honey.
Our Autumn Honey would taste delicious in these muffins - plus it keeps up with the fall theme!
Serving Pumpkin Muffins
Whether are gluten free or not, these gf pumpkin muffins are a tasty treat that can be enjoyed year-round. Try them for breakfast on the go or with afternoon tea.
Adding dark chocolate chips can be a delicious mix-in option for these muffins.
Topping with nuts, or folding chopped pecans into the batter would make a yummy addition.
And when serving these muffins warm, consider some fresh honey butter or a slice of raw honeycomb.
I love everything sweet that starts to appear this time of the year. What’s not to love? Of course, I’m also aware that it’s easy to get out of balance with sweets. So, I can’t resist indulging when a recipe tastes sweet and healthy. I realize gluten-free, pumpkin muffins may not sound like the epitome of indulgence, but trust me. They’re so good you’ll forget they’re healthy too!
Feel good inside & out while keeping the pumpkin scent with our Harvest Body Care Duo
How to make Gluten-Free Pumpkin Muffins with Pumpkin Puree
It’s easy to make these pumpkin muffins. Here is your ingredient list:
- Canned pumpkin purée
- Eggs
- Coconut oil
- Water
- Eastern Shore Honey
- Brown sugar
- gfJules™ All Purpose Gluten-Free Flour
- Baking powder
- Baking soda
- Kosher salt
- Ground cinnamon
- Pumpkin pie spice
These ingredients come together quickly and easily! You’ll also need some Bee Inspired Honey and perhaps you would like to add chocolate chips or chopped pecans to top the muffins.
Now, first things first. You may notice something missing — regular flour! We don’t use anything like all-purpose flour with gluten-free recipes. That means these are healthy gluten-free pumpkin muffins. They’re perfect for people with special gluten-free diets!
Once your ingredients are gathered, it’s time to make these GF pumpkin muffins. It begins with preheating your oven to 325°F. Either grease or line a muffin pan with paper.
Step One: Combine all Ingredients
Oil and lightly flour (with gluten-free flour) one muffin tin or loaf pan.
Using a blender, add eggs first and whip, oil, pumpkin, honey, water and sugar together and blend, then transfer to a large mixing bowl.
In a separate bowl, whisk together all the rest of the dry ingredients gfFlour, baking powder, baking soda, salt and spices.
Slowly add the dry ingredients into the bowl with the pumpkin, mixing until smooth.
Step Two: Bake the Muffins
Pour into prepared tin and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a wire rack to cool for 15-30 minutes, then invert gently to remove the loaf. Return to the wire rack to fully cool before slicing.
Note:
If baking in small loaf pans, begin testing for doneness at 35 minutes; for muffins, test at 20 minutes. Makes 1 large loaf or 3 small loaves or 12 muffins.
How to Store Muffins
Seal in a zip-top bag when fully cooled and store on the counter or freezer.
Need More Pumpkin in your Life?
Here at Bee Inspired, we are all about living seasonally. From body care products to tea, we have an entire Autumn Collection! For the ultimate pumpkin spice experience, check out our Autumn Harvest Bundle. Truly taste the season with more fall recipes and pumpkin recipes from our blog, and be of the first to try our brand new Pumpkin Espresso Martini Recipe to help keep you going as the weather gets cooler!
If you decide to try this recipe, take a photo and share it with us using #beeinspired on Instagram. We love seeing your photos!
