Gluten-Free Pumpkin Muffins

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Welcome to My Plant-Based Family! Thank you for stopping by today. I hope you are enjoying the Virtual Vegan Potluck. If you stopped by my page and aren’t quite sure what I’m talking about you are in for a treat. Over 100 bloggers are each “bringing” a dish to the potluck today. Just follow the links at the end of this post or click here to start at the beginning.

We have been eating a plant-based diet for 1 year. Last spring we found out my youngest son’s skin issues were the result of gluten. Thankfully he doesn’t have to miss out on delicious baked goods. I’m happy to report that this recipe is kid tested and approved! Don’t let the long ingredient list scare you, this recipe is easily made with pantry staples. If you don’t need to eat gluten-free but really want a delicious pumpkin filled treat check out the Pumpkin Bread or these Pumpkin Cupcakes.

Gluten-Free Pumpkin Muffins (Vegan)


  • 1 cup Brown Rice Flour
  • 1/2 cup Tapioca Flour
  • 1/2 cup Potato Starch
  • 1 tsp xanthum gum
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1 ripe banana (I defrosted a frozen banana)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1 15 oz can of pumpkin or 1 1/2 cup pumpkin puree
  • 1/2 cup rice milk
  • 1/2 cup vegan chocolate chips (optional)


  1. Pre-heat oven to 350° F and prepare your muffin pan, I use non-stick cooking spray (the only time I ever use oil).
  2. Mix all dry ingredients in a big bowl, except optional chocolate chips.
  3. Mix all wet ingredients in a medium bowl.
  4. Pour wet ingredients into dry ingredients and stir until mixed well.
  5. If using chocolate chips, add now.
  6. Scoop batter into muffin tins until almost full.
  7. Bake 20 to 25 minutes or until toothpick inserted comes out clean. If making mini muffins bake for 15 minutes.
  8. Store in an air tight container at room temperature.


These muffins are delicious and quite possibly the most delicious gluten-free muffin I’ve ever tasted.  They are perfect for a snack, but could also be eaten for breakfast or if you add chocolate chips a decadent dessert. Most of the gluten-free baking I’ve done doesn’t taste so great the next day but these pass the two-day test with flying colors. I’m taking them to a baby shower this weekend, if I can keep by kids from eating them all.

If you are looking for more gluten-free muffin recipes check out these Gluten-Free Chocolate Chip Banana Muffins or Gluten-Free Apple Muffins.

Please continue through the potluck, after all you don’t want to miss a single dish do you?

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  1. I need to give gluten-free baking another try – thanks for these beautiful muffins, Holly! And thanks for being a part of the Potluck.

  2. You are a brave brave soul, gluten free muffins, for the potluck!?! I can’t bake gluten free to save my life…. These look fantastic!

  3. p.s. thanks to my incessant cheez making I now have all the ingredients in the list above, maybe I need to give it another shot….

  4. i admire gluten free baing to he max! the only gluten free thing i can make sucessfully is peanut butter cookies, my breads turn out gummy :/ gonna have to give these ago though! they look perfect!

    • Muffins seem easier to me than cakes or loaves. I’ve had some turn out slightly gummy but my 1 year old doesn’t care. 🙂 He will eat anything I give him. Mini muffins are my favorite way to baked gluten-free.

  5. I’m so excited to see a gluten-free bread here! I’ve had to quickly skip over the regular breads so that I don’t get too “depressed.” Thank you for sharing! So many gluten-free things are mostly starches rather than having some whole grains involved. I appreciate your work on this recipe! I will be trying it out soon.

    • I was always feeling bad for baking gluten-filled treats that my whole family couldn’t enjoy. I was so happy to figure out this recipe so my little guy can enjoy muffins once in a while. Plus I don’t have to cringe at any of the ingredients. 🙂 I hope you enjoy them as much as we do!

  6. Food Stories says:

    Just making my way through the VVP & wanted to say hey 🙂

  7. These look SO delicious!

  8. These muffins look amazing! I love pumpkin flavored things, it’s just so fall-ish. I’m relatively new to gluten free baking from scratch myself, but I’m going to have to try these!

  9. I’d really like to try these! I’m interested in trying more gluten-free recipes but am also kind of intimidated… lol

    • The words “gluten-free baking” are pretty intimidating. I’ve had a few disasters but I haven’t ventured to far yet. I’m really comfortable with muffins and playing with muffin recipes. I had an epic GF Cinnamon Roll FAIL recently. I’m still in mourning. 🙁

  10. Holy cow, those muffins look good!

  11. Love, love, love pumpkin muffins! I think I’ll try this version with walnuts.

  12. Pumpkin baked good are ridiculous… ridiculously GOOD! My favorite thing about this time of year!

  13. Sounds delicious! 🙂

  14. These muffins are gorgeous!! I LOVE the addition of the pumpkin of course. YUM!

  15. Pumpikn and chocolate chips…how could you go wrong? In this case you can’t because you combined them into one awesome muffin!

  16. What a delicious idea for a recipe! 🙂

  17. You’re muffins sound delicious! I like to dabble in gluten-free baking, and will definitely be giving them a try.

  18. You did a nice job!

  19. Delicious Muffins!
    Thank you 🙂

  20. Gluten free + pumpkin + muffins = can’t go wrong!

  21. Those look wonderful…especially with the chocolate chips!! I have several gluten free recipes on my site and am continuing to work on gluten free baking. I really enjoy it! Your muffins are making my mouth water! 🙂

  22. Thanks for the recipe! I have some pumpkin puree that really needs to be used, so I’ll be making these delicious muffins soon. (Or, I’ll just get the kids to make them!). 😉

  23. I do not need to eat gluten free. What adjustments on the recipe do you recommend? Thanks!

  24. I cooked them an extra 20 minutes and they are still gummy inside. What did I do wrong? I followed the directions exactly except I didn’t have the clove so I used extra allspice.

    • HI Rebecca, I’m sorry these didn’t turn out well for you. I find that gluten-free baked goods typically are a little gummy.
      For a long time this was my main GF “formula” but now I prefer to use sorghum flour in place of some of the starches.
      Try this for the flour combination:
      1 c sorghum flour
      1/2 c brown rice flour
      1/4 c potato starch
      1/4 c tapioca flour
      1 tsp xanthum gum

What do YOU think?