Pumpkin muffins with almond flour and corn flour are delicious and safe for those with celiac to enjoy. If you have enjoyed our Libbys Pumpkin Muffins but someone in your family can’t have it with all purpose flour, we have an alternative for you here. (post may contain affiliate links present)

Gluten-Free Pumpkin Muffins Recipe

As always especially if you have someone especially sensitive to products with gluten you want to check all store bought brands to ensure it is produced in a factory that is GF. King Arthur is a great one that offers a measure to measure flour alternative so there isn’t a whole lot of flour conversions necessary.

Beyond the base ingredients below you can of course add things like Enjoy Life chocolate chips, dried cranberries or raw crushed walnuts. Occasionally we will do as such but as is with just the natural flavor of the puree itself is a winner. Add honey to the top when done or serve as is with some Pumpkin Butter.

with Cake Mix

You can fold together 1 can of pumpkin puree + 1 box of GF spiced cake mix to make these too. We make these “regular” 2 ingredient pumpkin muffins all the time. If you can only find yellow mix then add 1 tbsp cinnamon and 1 tbsp pumpkin pie spice to get closer to flavors in pumpkin recipes. That is right, that is all that you need to get your batter done.

If you’re looking for gluten-free flour alternatives to make them from scratch below there are several options available that can be used in your recipes. Keep in mind that different flours have unique properties, flavors, and textures, so the choice depends on the specific dish you’re preparing.

Ingredient Notes

1 c corn flour, below there is a link to buy, but you can make gluten free flour too

Baking powder allows it to rise properly, check dates to ensure it is fresh and not expired or they will be dense

1/2 tsp cinnamon and some Nutmeg are both the Fall flavors you want to enhance the flavor of these treats

Canned or homemade pumpkin puree, not pumpkin pie filling
3/4 c almond milk, plain or brown sugar version
1 egg should be whisked and added at room temperature ideally
2 tbsp butter softened, or melted and cooled, could use dairy free alternative
Muffin tin, large bowl and wire rack to cool

If you do not have a can of Libby’s puree you could certainly use drained and mashed yams like we do in our Sweet Potato Casserole Recipe with Canned Yams!

Gluten Free Flour Options

Rice flour is a versatile gluten-free option made from finely ground rice. It has a neutral flavor and works well in many recipes. You can make muffins with almond flour made from blanched almonds if you’d rather. This has a slightly sweet, nutty flavor.

Corn flour, made from finely ground corn, is commonly used in recipes like cornbread, muffins, and pancakes.
Coconut flour is a high fiber, low carb option made from dried coconut meat. It adds a pleasant coconut flavor to baked goods and is suitable for all your favorite recipes like muffins and Bisquick pumpkin pancakes.
Tapioca flour, also known as tapioca starch, is a fine white powder made from the starchy root of the cassava plant.
Potato flour is made from dried, finely ground potatoes. It’s used in GF bread recipes to help improve texture and moisture retention.

It’s important to note that each one may absorb liquids differently and have varying levels of protein and starch content. Therefore, you may need to adjust to achieve the desired texture and flavor.

If you did choose to add little goodies inside you will want to do so at the end once the main batter is done. Fold in gently, with a little bit to see if you want more in there. During the summer we sometimes will make this with some fresh fruit diced inside like our Pumpkin Apple Bread.

How to save leftovers

To keep leftover gluten free muffins moist you want to wait until they cool down completely. Then store in a gallon freezer bag with the air sucked out and on your countertop. They will last a few days this way, up to a week in the fridge or a few months frozen.

Gluten Free Pumpkin Muffins Recipe