Moist and lofty gluten-free pumpkin muffins made in 45 minutes. This well-tested, foolproof recipe bakes up with a floofy, tender crumb, not-too-sweet taste, and just the right amount of pumpkin spice.
These healthy pumpkin muffins use whole-grain gluten-free flours and no refined sugar, xanthan gum, or nuts. I've also included several allergy-friendly variations that I've personally tested: dairy-free, eggless, vegan, and low-FODMAP.
Thanks to Bob's Red Mill for sponsoring this post! All opinions are my own.
These gluten-free pumpkin muffins officially hold the title of most tested recipe on TBG. Guess how many times I tested them?
Fourteen. Fourteen times. It even bested the cookie recipe in my cookbook that took 10 tries to get just right. I thought I was going to turn into a pumpkin muffin. Thankfully they're so delicious that even the textural fails were happily devoured warm from the oven.
In Search of the Best Gluten-Free Pumpkin Muffin Recipe
A quickbread recipe wouldn't normally take me so many tries, but I wanted the recipe to be accessible to as many folks as possible. I adapted the recipe from one of my favorite pumpkin recipes – this gluten-free pumpkin bread – which uses a good number of eggs to help fluff up and set the crumb.
But I know that many of my readers also have egg allergies. So I set out to find a formula that would work equally well with flax egg, my preferred egg substitute since I always have flaxseed meal on hand. I also wanted these muffins to be naturally sweetened with unrefined sweeteners.
So I experimented with different gluten-free flours, flax egg ratios, sweeteners, and mixing methods. I finally landed on this formula, which I'm so excited to share with you!
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