Gluten-Free Pumpkin Muffins are made with olive oil are reminiscent of pumpkin pie. They're a festival of fall flavors. They're light, fluffy and incredibly tasty. Have one for breakfast with coffee, and one for dessert with frosting!
What's the best compliment one can get about the food they cook?
Of course we all find it delightful to hear people say how delicious it is, how beautiful it is, etc.
However, my favorite compliment is when someone tries something they actively don't like, and they love it.
I told my cousin about these gluten-free pumpkin muffins, and she said, "I don't like pumpkin in desserts at all -- pumpkin has no business being in anything sweet. In fact, I think pumpkin pie might as well be called a vegetable side dish." (Hilarious.)
Well, when she tried this recipe, she said she loved that the pumpkin flavor wasn't too strong, the muffins were super moist and just sweet enough to be a scrumptious dessert.
These treats actually changed her mind about pumpkin desserts.
These Gluten-Free Pumpkin Muffins are also light, fluffy and full of comforting, flavorful fall spices, that will keep you coming back for more.
What's in this recipe?
- Pumpkin purée
- olive oil
- apple juice
- sugar
- eggs
- honey
- vanilla
- cardamom
- cinnamon
- ginger
- cloves
- Cup4Cup Gluten-Free All-Purpose Flour
- salt
Breakfast or Dessert?
I call these muffins if it's before 11:30 AM, and cupcakes for the rest of the day. 😉
Really, they're quite sweet as they are -- but, if you spread a little frosting on them, they are most definitely a cupcake.
They would be fantastic with Cardamom Cream Cheese Frosting from my gluten-free carrot cake.
I hope you enjoy every last one of these delectable Gluten-Free Pumpkin Pie Muffins or Cupcakes!
How to Store Them
- Room temperature. You can keep them at room temperature if you know the muffins are going to be eaten the next day. The best way to preserve their freshness is to let them cool completely, and then put them in an airtight container. They will last longer this way (two to three days) if you place a dry paper towel below and on top of the muffins.
- Freezer. The muffins can be frozen for about three months. The easiest method is to place them in Ziploc freezer bags, in a single layer. Let them defrost at room temperature.
- Refrigerator. Refrigerating muffins is not ideal, as it can change their texture and dry them out.
More gluten-free pumpkin desserts:
Gluten-Free Caramel Pumpkin Coffee Cake
Healthy Gluten-Free Pumpkin Cookies with Oats 
Pecan Crusted Caramel Pumpkin Pie
Or, how about Gluten-Free Pumpkin Chocolate Chip Cookies?
Enjoy!
Gluten-Free Pumpkin Muffins
Ingredients
- 1 (15-ounce) can pumpkin purée
- ¾ cup plus 1 tablespoon golden brown sugar
- 2 large eggs
- 1 large egg yolk
- ¼ cup honey
- 1½ teaspoons pure vanilla extract
- 1¼ teaspoon ground cardamom
- 1¼ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon salt
- ½ cup extra virgin olive oil
- 1 cup Cup4Cup Gluten-Free All-Purpose-Flour
- 1 teaspoon baking soda
- ¼ cup apple juice
Instructions
- Preheat the oven and prepare the pan. Preheat the oven to 325°F, adjust a rack to the center, and line a 1-dozen cup muffin pan with cupcake liners.
- Make the batter. In a large mixing bowl, whisk the pumpkin with ¾ cup of the sugar, eggs, egg yolk, honey, vanilla, all of the spices and the salt. Once it's smooth, gradually pour in the oil, whisking constantly but gently. Now add the flour with the baking soda and mix. Then pour in the apple juice and mix.
- Fill the muffin pan. Fill each cupcake liner almost all the way up, but be sure it's at least ¼ inch from the top. Sprinkle each one with a bit of the remaining tablespoon of sugar.
- Bake. Bake in the preheated 325°F oven just until they become solid, about 25minutes.
- Cool and serve. Let the muffins cool in the pan on a rack for about 10 minutes. Serve warm or at room temperature.
Notes
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Adair @ Lentil Breakdown
These do look and sound fab, but you know I always ask for an egg sub, and I'm thinking since it has apple juice, apple sauce might work. Love the cardamom-ness of this! 🙂
valentina
"Cardamom-ness" is my new favorite word. 😉 I think applesauce is a good alternative -- if you try it, let me know how it is. xo
Joan
I have also seen flax seed used as egg alternative .. I can't remember the proportion though. I'll look 🙂
valentina
Thanks, Joan! 🙂
Lizthechef
People are funny about pumpkin. And I have never yet met anyone from the UK who will touch any pie, mousse, muffin or cake that has pumpkin as its main ingredient! "Squash pie ?!"
valentina
So funny about pumpkin -- I always thought most people like it. 🙂
David
I guess I never realized what a lightning rod pumpkin is for people! Funny, the humans... 🙂 These sounds terrific and I don't think they need a label other than "Tasty!"
Jill
Can you use 1 cup of the almond or coconut flour instead of the gf flour? Just curious.
valentina
Hi Jill! I think almond flour might make them a lot more dense and less "fluffy." I think coconut flour might be a better choice, but use much less as it absorbs much more liquid than other flours (maybe a little more than half the amount). All of this said, I've never made them with these flours so I'm not totally certain. LMK if you try it. 🙂
Katie
Firstly, THANK YOU for the recipe! So yummy & flavorful even my gluten loving family liked these.
In addition to being gluten- & dairy-free, I am allergic to coconut/palm & tapioca...
I made these with brown cane sugar & 50/50 ratio of almond/brown rice flour. I baked them 10 minutes longer. They were still delicious, but too moist in the middle. I will definitely make again, but I will try omitting the egg yolk (possibly 1 egg too) and/or increasing the rice to almond flour ratio.
valentina
Hi Katie, thank you so much for sharing this. Some of your changes might be helpful to other readers. So happy to hear your whole family loved them! Made my day. 🙂
Addie
Why do you heat the apple juice?
valentina
Hi Addie! This is just a small detail, and you don't have to do it -- but, heating a liquid before it's added to a batter will help bring out all of the flavors and dissolve any lumps. All of the small details like this add up to delicious results. 🙂 xo
Amy | The Cook Report
These sounds amazing for an autumn breakfast!
valentina
it is! thank you. 🙂
Allison
These look perfect! I love that they are made with olive oil. Trying these soon!
valentina
I hope you love them!
Danielle
Yum! I just saw some delicious pumpkin muffins at my local coffee shop yesterday - your recipe inspired me to make them myself!
valentina
Yay! Hope you like them as much as I do!
Anna
ooooh....this has all my favorites in a cupcake! Cinnamon, cloves and pumpkin - this recipe is perfect for fall.
valentina
Thank you Anna!
David @ Spiced
Hah! I like your naming convention of cupcake vs. muffin. I couldn't agree more! I happen to love pumpkin in baked goods - mainly because it often comes along with some of my favorite baking spices of all time! I know these muffins (err, cupcakes...) wouldn't last long around here. Sounds delicious, my friend!
Ron
I'm with you Valentina, I love it when someone says they don't like the taste of food and then they try what you made and liked it. I have a SIL who hates coriander, I made Zhug for her and she loved it.
Yet another great GF recipe I can make for my neighbor. Our GF flour doesn't have Xanthan gum, do you know how much I should add. Maybe a teaspoon???
valentina
Hi Ron. Thanks so much! 🙂 Yes, I would add 3/4 to 1 teaspoon. I bet would be great to be your neighbor to receive so many goodies! ~Valentina
Alene
I am late to the party! I adore anything pumpkin. But now I have a second problem. My very temperamental digestive system won't let me eat apples, my second favorite food. What do you think I might substitute for the apple juice? I can eat oranges and yogurt. Thank you so much
Valentina
Never too late to the party! 😀 Instead of the apple juice you can use pineapple juice, pear juice or white grape juice. I think the white grape juice would be the best choice for this recipe. Hope this helps and enjoy! ~Valentina
Alene
Thank you! I am on a fodmap diet for my very temperamental stomach. The list is a mile long, and it makes cooking very difficult. Whine, whine. Sorry..