These Gluten Free Pumpkin Muffins are perfect in every bite and a great way to start your day. They not only taste and smell delicious but are made with simple ingredients.

Fluffy Libby's Pumpkin Muffin with the wrapper taken off.

Main Ingredients

Libby's Pumpkin Muffins ingredients measured out in glass bowls.

Why make THESE pumpkin muffins?

Who doesn’t love a little extra pumpkin in their life? Especially to start the day with something delicious and sweet.

While some muffins can be heavy, these are light, fluffy and perfectly moist.

No guilt, just a delicious morning treat! These muffins can also be made gluten-free friendly.

Making these muffins are the best way to start your day this fall and winter. Whether you prefer a healthier treat or something more indulgent, this satisfies both cravings.

Even though these muffins use simple ingredients, they’re just as delicious as the typical bakery style pumpkin muffin.

How to Make Libby’s Pumpkin Muffins (Gluten Free Friendly)

  1. Preheat 350 degrees F
  2. Mix all of your wet ingredients in a medium sized bowl
  3. Add in the dry ingredients one at a time, mixing until fully combined
  4. Using a scooper or 1/3 cup, pour the batter into the muffin wrappers
  5. Bake for 16-18 minutes depending on your oven (mine take closer to 18 min)
  6. Remove from the oven when a toothpick comes out clean
  7. Let cool and enjoy!
Making Libby's Pumpkin Muffin Batter in a large glass mixing bowl.
Making Libby Pumpkin Muffin Batter in a large mixing bowl.
Libby's Pumpkin Muffin Batter scooped into muffin wrappers.
Pumpkin Muffin Batter scooped out into muffin liners.
Baked Libby's Pumpkin Muffins in the muffin tin.
Baked Libby Pumpkin Muffins fresh out of the oven.
Libby's Pumpkin Muffin with a bite taken out of it.
Freshly baked pumpkin muffin with a bite taken out of it.

Frequently Asked Questions

How many calories are in one of these pumpkin muffins?

These muffins have 130 calories in each.

Do pumpkin muffins freeze well?

Yes! You can freeze these muffins up to a month as well as for up to 7 days in a container in the refrigerator.

Is pumpkin puree the same as canned pumpkin?

Yes, just make sure to not purchase pumpkin pie filling as that has additional ingredients.

My go-to is Libby’s canned pumpkin. I tend to grab a bunch at the store every time I go because there is always a point in the fall season where EVERYONE is buying pumpkin!

However, any brand of canned pumpkin puree will work for this recipe.

What makes a pumpkin muffin light and fluffy?

The baking powder as well as the eggs will make these have the ultimate fluff-factor.

Can you use oil instead of butter in muffins?

You could try it, however, I wouldn’t suggest it if you want your muffins to remain fluffy. Using oil could produce a more dense muffin.

Fluffy Libby's Pumpkin muffin with the wrapper taken off of it.

Substitutions (optional)

  • Instead of using butter you can use alternatives such as Brummel & Brown Yogurt Spread or vegan butter as a substitute
  • Egg – can be made vegan using a flax egg (1 tbsp ground flax seed mixed with 2 tbsp water)
  • Flour – the gluten free flour can be substituted for regular flour. This recipe has not been tested with almond flour, coconut flour or oat flour and will most likely result in a different consistency.
Fluffy Libby's Pumpkin Muffin with the wrapper taken off.
5 stars (5 ratings)

Gluten Free Pumpkin Muffins Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
These Gluten Free Pumpkin Muffins are perfect in every bite and a great way to start your day. They not only taste and smell delicious but are made with simple ingredients.
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Ingredients
 

  • 1 can pumpkin puree, 15 oz
  • 2 eggs
  • 1/2 cup butter, melted
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 1/2 cup gluten free all purpose flour, or regular all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 1/2 tsp pumpkin pie spice

(OPTIONAL) Vanilla Cream Cheese Frosting

  • 1/2 cup salted butter, softened
  • 8 oz original cream cheese , softened
  • 2 tsp vanilla extract
  • 3 cups powdered sugar

Instructions
 

  • Preheat the oven to 425 degrees F
  • Add the sugars into a bowl and pour the melted butter over
  • Mix until combined then add in the eggs and vanilla extract
  • Lastly, add the can of pumpkin puree to the wet ingredients and mix until fully combined
  • Next, fold in the dry ingredients. Mixing gently until just combined
  • Using a scooper or 1/3 cup, pour the batter into the muffin wrappers
  • Bake for 10 minutes at 425 degrees F then reduce the temperature to 350 degrees F and bake for an additional 10-12 minutes
  • Remove the muffins from the oven when a toothpick comes out of the center clean
  • Let cool and enjoy!
  • (OPTIONAL) Add some vanilla cream cheese frosting on top of the muffins once they are fully cooled.

Nutrition

Serving: 1muffin, Calories: 216kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 185mg, Potassium: 117mg, Fiber: 2g, Sugar: 18g, Vitamin A: 5789IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 2mg
Author: Jess Selensky
Course: Breakfast, Dessert, Snack
Cuisine: American
Keywords: bakery style pumpkin muffins, healthy pumpkin muffin recipe, pumpkin muffins

If you try this Gluten Free Pumpkin Muffin recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my business and your fellow readers.