Small stack of Pumpkin Pie-Olive Oil Muffins .

Pumpkin Pie-Olive Oil Muffins or Cupcakes {Gluten-Free Recipe}

A festival of fall flavors, these muffins (or cupcakes!) are light, fluffy and oh-so-tasty! Have one for breakfast with coffee, and/or one for dessert with frosting!

Course Dessert
Cuisine American
Keyword great for fall, halloween breakfast recipes, pumpkin desserts
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings 12
Calories 205 kcal



  1. Preheat the oven to 325 degrees F, adjust a rack to the center, and line a 1-dozen cup muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk the pumpkin with 3/4 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.

  3. Now add the flour with the baking soda and mix.
  4. In a very small sauté pan or saucepan, bring the apple juice to a boil and then immediately mix it into the batter.
  5. Fill each cupcake liner almost all the way up, but be sure it's at least 1/4-inch from the top.

  6. Sprinkle each one with a bit of the remaining tablespoon of sugar.
  7. Bake in the preheated 325 degree F oven just until they become solid, about 25minutes.
  8. Let the muffins cool in the pan on a rack for about 10 minutes.
  9. Serve warm or at room temperature.

Recipe Notes

I love the subtle caramel flavor that the palm sugar adds, but golden or dark brown sugar is great, too.