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+ servings
a few pumpkin muffins in a stack

Gluten-Free Pumpkin Muffins

Valentina K. Wein
Gluten-Free Pumpkin Pie Muffins are made with olive oil and they're a festival of fall flavors. They're light, fluffy and oh-so-tasty! Have one for breakfast with coffee, and one for dessert with frosting!
5 from 6 votes
Prep Time 15 mins
Cook Time 25 mins
Cooling Time 10 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12
Calories 205 kcal



  • 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.


Calorie count is only an estimate.
Keywords pumpkin desserts, great for fall, great for brunch
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