Spiced Pumpkin Muffins (Gluten-Free Recipe)

Spiced Pumpkin Muffins (Gluten-Free Recipe)

During the fall harvest enjoy tender pumpkin muffins subtly spiced with cinnamon and ginger.

10 min. prep time
12 muffins
13413 Ratings


2 cups Gluten-Free Flour Blend (see below)
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup Land O Lakes® Butter, melted
1/2 cup mashed cooked pumpkin*
1/3 cup buttermilk**
2 Land O Lakes® Eggs slightly beaten


Heat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup or grease cups. Set aside. 

Combine all ingredients except butter, pumpkin, buttermilk and eggs in bowl. 

Combine all remaining ingredients in another bowl. Stir into flour blend mixture just until moistened. 

Spoon batter into prepared muffin pan. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

*Substitute canned pumpkin.

**Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes.

Recipe Tip

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 muffin)

Calories: 250

Fat: 9g

Cholesterol: 50mg

Sodium: 410mg

Carbohydrates: 41g

Dietary Fiber: 1g

Protein: 3g

Recipe #3937B©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

I substituted 1/2 cup coconut flour so that I had 1 1/2 cups gluten free flour and 1/2 cup coconut flour to make it add up to 2 cups flour. I also added pecans and they were moist and delicious for the three days that they lasted.They were popular at my house!
I made these with 2 3/4 c of the flour blend, used 3/4c of half in half in place of the oil, omitted the pumpkin and added 1/4c of lime and orange juice. I added vanilla and omitted the spices since I wanted an orange muffin. I also used chia seed eggs instead of real eggs because I didn't have them.
I did change the recipe alot (based on available pantry items and taste) but it really came out well.
The end product is a dense muffin that resembles a real one. I'd definitely like made jumbo muffins out of these using raw sugar, coconut sugar, a bit of cocoa powder and other ingredients that will give more of a whole grain/bran taste (even though it already had it). I actually like this taste. If you want a banana nut muffin, add banana to taste and use a bit less liquid. Don't forget the raw nuts.

I recommend this recipe. Go for it!
The batter was just too dry to begin with. Never came to a "muffin" consistency. I am certain I measured my ingradients correctly. Not sure if this is how it is supposed to be but something was not right.
I have made this recipe twice in three days. The first time, I made a batch and tried a muffin the next day. Pretty good, a little crumbly. Later that day, my husband asked what "this bowl of melted butter" was doing in the microwave. Uh oh..... I forgot to put it in the mix! So, today I made a new batch WITH butter, an a little more apple pie spice and cinnamon. YUM! I made the batch for my gluten intolerant grandson, but the rest of us are eating them up !!!
These muffins tasted good but did not turn out like the picture or like muffins are generally. The "better" was thick, more like a dough, and the finished product was more like a cake ball than a muffin. I tried the recipe once and thought I had done something incorrectly because they turned out this way but I tried again and had the same result. I am fairly certain that I followed the recipe as instructed. I have no idea what went wrong. I was so excited about these but sadly I'll have to keep searching for a gluten free pumpkin muffin recipe.
Test Kitchen Comment


Hi Emily, Sorry to hear about your issues with these muffins. You could try adding a few more tablespoons of buttermilk to make the batter a little less thick. Hope this helps!
Posted November 19, 2014
Can these be made using All purpose gluten-free flour? or do I need to add Xanthum gum no matter what?

Test Kitchen Comment


Hi Karlie- if you have a mix you already use, you shouldn't need to add extra xanthan gum. We haven't tested it this way so we can't guarantee the results (depending on what type of flour mix you are using).
Posted November 19, 2014
Brilliant recipe first adventure into gluten free and now the possibilities are endless thank you
The taste is really good and the texture is great the first day. After that the muffins were extremely dry and crumbly in texture.
I revisit this recipe again and again. They are the yummiest muffins.
Today I substituted COLD almond milk AND 1 tsp. of vinegar for the buttermilk to make the muffins dairy free as well. Worked like a charm!
Add the vinegar (I used white vinegar) to the almond milk, give it a slight stir, and leave it in the fridge for about a half hour. Then continue with the recipe as usual.
I'm fairly new to gluten free but these were the absolute best of anything I have baked yet. I added chocolate chips and they are wonderful and look as good as the picture.
Fantastic recipe. Really enjoyed them. I had to keep my husband and daughter away from them, they loved them too. Normally I couldn't get them to eat any of my gluten free baking.
Excellent recipe! I added an oatmeal streusel on top. Fabulous!
I made this with neck pumpkin I baked in the oven earlier this week. It works just like the canned pumpkin. I also used brown rice flour in the flour mix instead of white rice flour. These are attractive as well as tasty.
I just made these as Thanksgiving snacks and love them! I added 1 tsp of nutmeg and 1 tsp of pumpkin spice. I accidentally left out the butter, but it doesn't seem to make any difference. They are so moist :) My brother in law (who has celiacs) loved them, my father in law and husband couldn't tell they were GF. Thanks for the recipe, it's a new favorite!!
Yum! I made it lighter on the dairy, and corn free too. I had to make about 30 muffins for my son's Thanksgiving feast at school. I found this recipe to be easy and tasty. I doubled the recipe and ended up with about 36 muffins. Note that if you are doubling, the flour blend comes up about 3/4 cup short. I used brown rice flour, not white. We are dairy sensitive, so although I used the butter to avoid corn and soy in dairy substitutes, I did make the buttermilk using rice milk and lemon, as the substitution suggests. I also used guar gum instead of xanthan gum, as xanthan is derived from corn. For this substitution, use 1 1/2 times guar for the amount of xanthan that is called for, to get the right texture. I added a few cranks of fresh ground nutmeg and about 1/2 teaspoon of organic vanilla (to avoid gluten and corn). I baked them about 18 minutes and the texture was perfect. My husband, who does not need to eat GF and loves pumpkin muffins said they were great! My son, who helped me make them, all the while claiming he "does not like pumpkin," loved them too! We'll see what the class has to say! Thanks for the recipe!
I made these last night. These are the really good. I added xanithium gum to my recipe though. They were still a tiny bit crumbly but they looked really good. Some gluten free things look...not nice. They were soft in my soft and the best textured gluten free item I have ate.
This is a wonderfu recipe!!! Wouldn't have known these were gluten-free if I hadn't made them myself. Husband who has celiac and has to eat GF loved them.

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