Embracing Autumn: My Love Affair with Pumpkin Season

My first true experience of fall unfolded when Juan and I moved to Washington D.C. It was the tail-end of summer, and within a few short weeks, the city transformed into a vibrant autumn wonderland. The evenings grew cooler and crisper, painting the air with a refreshing chill. Each day, the sun began to set a little earlier, casting long, golden shadows, and the trees ignited in a spectacular display of auburns, fiery oranges, and deep reds. Our walks became a symphony of crunching dried leaves underfoot, a truly magical experience.

But beyond the visual spectacle, one particular element signaled the undeniable arrival of fall: the ubiquitous presence of pumpkins. They were everywhere, transforming the urban landscape into a seasonal canvas.

Giant mounds of pumpkins greeted us at the entrance of our local Trader Joe’s. Neighboring houses proudly displayed them on their front porches, carved into playful jack-o’-lanterns or arranged as elegant autumnal decor. Even restaurant menus embraced the seasonal favorite, offering delightful variations like classic pumpkin pie, comforting pumpkin bread, and the ever-popular pumpkin spice latte. This widespread celebration of the humble pumpkin sparked a deep curiosity within me.

Having never cooked with pumpkin before, I was immediately intrigued and eager to experiment. Since that memorable fall, pumpkin season has become a cherished time of year. I eagerly anticipate the abundance of fresh pumpkins and make it a point to explore and create a wide array of delicious pumpkin recipes. It’s become a tradition, a way to truly savor the flavors of autumn.

Over the years, my pumpkin repertoire has grown considerably. I’ve crafted delightful **pumpkin snacks** such as the wonderfully moist gluten-free pumpkin bread and fluffy gluten-free pumpkin scones. My **pumpkin desserts** collection includes heavenly crustless pumpkin pie, a dreamy no-bake pumpkin cheesecake, and delightful pumpkin waffles perfect for a cozy breakfast. And it’s not just about sweet treats! I’ve also ventured into **savory pumpkin recipes**, creating hearty dishes like a rich and creamy pumpkin soup, unique pumpkin gnocchi with rosemary brown butter, and even a comforting pumpkin and thyme risotto. Each dish celebrates the versatility and warmth that pumpkin brings to the table.

Crafting Perfection: Easy Gluten-Free Dairy-Free Pumpkin Muffins

Muffins have always held a special place in my baking journey; they were among the very first treats I mastered. So, when I stumbled upon a recipe for these incredibly pretty vegan and gluten-free pumpkin muffins on the Healthy Helper blog (a fantastic adaptation from the beloved Oh She Glows Everyday cookbook), I knew instantly that I had to give them a try. The promise of a truly wholesome yet indulgent treat was too appealing to resist.

While the original recipe was inspiring, I made a few personal tweaks to suit my preferences and available ingredients. Most notably, instead of oat flour, I opted to use my own carefully crafted gluten-free flour blend. This blend, which you’ll find detailed in the ingredients section below and visually represented in the ingredient picture, consistently delivers the best results for my baking.

Even with these minor adjustments, the outcome was nothing short of spectacular. These easy vegan pumpkin muffins exceeded all expectations – I’m still amazed at how they achieve such a wonderfully moist and tender crumb, especially considering they are completely free of eggs, dairy, and gluten! It’s a testament to how simple yet effective plant-based baking can be.

Honestly, baking these delicious **pumpkin muffins from scratch** couldn’t be simpler. The process is straightforward, requiring minimal fuss for maximum reward. And when I say they were a hit, I mean it! The entire batch vanished within a single day. They were just too good to last longer, proving to be an irresistible treat for everyone who tried them.

(And don’t just take my word for it! I wasn’t the only one raving about these perfect muffins. My partner, Juan, absolutely adored them, and my friend Mechi couldn’t stop praising their incredible flavor and texture. They truly are a crowd-pleaser, regardless of dietary preferences.)

Why You’ll Love This Easy Gluten-Free Vegan Pumpkin Muffin Recipe:

• Accessible & Simple Ingredients: You won’t need to hunt for exotic ingredients to make these delightful muffins. The core components for these easy gluten-free pumpkin muffins are readily available at any standard local grocery store. This ensures a stress-free baking experience from start to finish, without any special trips or extensive searching.
• Remarkably Easy to Make (Truly Foolproof!): This recipe is designed for simplicity, making it perfect for bakers of all skill levels, from beginners to seasoned pros. These healthy gluten-free pumpkin muffins are genuinely foolproof and consistently turn out perfectly baked and delicious every single time. From mixing the batter to pulling them out of the oven, a full batch of these vegan gluten-free muffins takes approximately 45 minutes. This means you can enjoy fresh, warm, homemade pumpkin muffins in less than an hour – perfect for a spontaneous craving or a quick breakfast prep!
• Unbeatably Moist & Tender Texture: One of the biggest challenges with vegan and gluten-free baking can be achieving that desirable moist and tender crumb. Many alternative baked goods can often turn out dry or crumbly. However, what sets these vegan gluten-free pumpkin muffins apart is their incredibly soft, fluffy, and moist texture. The pumpkin puree not only infuses them with rich flavor but also contributes significantly to their irresistible mouthfeel, ensuring every bite is a pure delight.
• Perfect for All Dietary Needs: Totally Gluten-Free, Dairy-Free & Vegan: Beyond their incredible taste and ease of preparation, these healthy pumpkin muffins are a dietary dream come true. They are completely gluten-free, making them safe for those with Celiac disease or gluten sensitivities. They are also dairy-free and vegan, meaning no eggs or animal products are used. This makes them an excellent option for individuals with lactose intolerance, egg allergies, or those following a plant-based diet. Everyone at your table can enjoy these delicious fall treats without any worries!

Gather Your Ingredients for Delicious Pumpkin Muffins:

To create these delightful gluten-free dairy-free pumpkin muffins, you’ll need a selection of simple, wholesome ingredients. Below is a visual overview to help you prepare your pantry. Each component plays a crucial role in achieving the perfect flavor and texture.

(For precise quantities and detailed measurements, please make sure to scroll down to the comprehensive **printable recipe card** located at the very bottom of this post.)

Pro Tips & Ingredient Substitutions for Your Pumpkin Muffins:

• Gluten-Free Flours: For these muffins, I rely on my personal gluten-free flour blend, a balanced mix of brown rice flour, sorghum flour, cornstarch, and tapioca starch. This combination yields a light and fluffy texture, essential for perfect muffins. If you prefer the convenience of a pre-made, store-bought gluten-free all-purpose flour blend, you can substitute the individual flours with 2 1/4 cups of your preferred blend. However, it’s crucial to ensure your chosen blend explicitly states that it includes xanthan gum. Additionally, opt for a blend made with lighter flours, like the King Arthur Flour gluten-free multi-purpose flour, rather than blends containing heavier flours (such as bean flours), which can result in a denser, less desirable muffin texture.
• Xanthan Gum: This ingredient is vital in gluten-free baking. Xanthan gum acts as a replacement for gluten, providing the necessary binding and structure that gluten normally offers. It helps prevent crumbling and ensures a cohesive, moist muffin. If your chosen store-bought gluten-free flour blend does not contain xanthan gum, it’s essential to add the specified amount to the dry ingredients to achieve the best results.
• Sweetener Options (Sugar): While I’ve used standard white granulated sugar in this recipe for a clean sweetness, feel free to experiment with other sugar varieties based on your taste and dietary needs. Excellent alternatives include cane sugar, light brown sugar (for a hint of molasses flavor), dark brown sugar (for a richer, deeper sweetness), or coconut sugar. For those managing blood sugar levels, such as individuals with diabetes or insulin resistance, I highly recommend using a 1:1 sugar substitute like granulated monk fruit sweetener. It boasts a zero glycemic index and will not significantly impact blood sugar levels.
• Warm Spices (Cinnamon & Nutmeg): To infuse these muffins with that quintessential warm, cozy fall flavor, I’ve incorporated ground cinnamon and ground nutmeg. These spices perfectly complement the pumpkin and create an inviting aroma as they bake. If you prefer a more comprehensive spice blend, you can easily substitute the individual spices with an equal amount of pumpkin pie spice. Feel free to adjust the quantity to your preferred spice level.
• Baking Powder: A crucial leavening agent, baking powder is indispensable for achieving light and fluffy muffins. It reacts with the wet ingredients to create air bubbles, ensuring the batter rises beautifully in the oven. Do not omit this ingredient! For those with Celiac disease or severe gluten sensitivities, always ensure you’re using a certified gluten-free baking powder to prevent cross-contamination.
• Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile of these muffins, adding a subtle warmth and depth. While highly recommended for its aromatic qualities, if you don’t have vanilla extract on hand or prefer to omit it, the muffins will still be delicious.
• Pumpkin Puree: The star ingredient! I wholeheartedly recommend making your homemade pumpkin puree whenever possible, especially during peak pumpkin season. It’s incredibly fresh, often more economical, and free from the additives and preservatives sometimes found in canned versions. However, if convenience is key, or fresh pumpkins are unavailable, a good quality canned pumpkin puree will work perfectly. Just be sure to use pure pumpkin puree, NOT pumpkin pie filling, which contains added spices and sweeteners.
• Non-Dairy Milk (Almond Milk): My go-to is my quick and easy 5-minute homemade almond milk, which offers a neutral base. However, this recipe is incredibly versatile when it comes to non-dairy milk. Feel free to use other plant-based options such as creamy cashew milk, light rice milk, unique tigernut milk, popular oat milk, or rich coconut milk (from a carton, not canned). If you are not vegan or lactose-intolerant, regular cow’s milk can be used in equal quantities.
• Liquid Sweetener (Maple Syrup): In addition to granulated sugar, I incorporate pure maple syrup to add depth of flavor and contribute to the muffins’ moistness. If you prefer, agave nectar is a suitable alternative. For non-vegans, an equal amount of honey can also be used. Diabetics or those mindful of blood sugar can opt for maple-flavored monk fruit syrup, a low-glycemic option that provides sweetness without a significant blood sugar spike.
• Healthy Fat (Melted Coconut Oil): For baking, I typically use refined coconut oil because it has a neutral taste that won’t interfere with the pumpkin flavor. Extra virgin coconut oil has a more pronounced coconut flavor, which you might enjoy if you like that taste. If you don’t have coconut oil or have a coconut allergy, any other neutral-flavored vegetable oil will work as a 1:1 substitute. Good options include canola oil, sunflower oil, light olive oil, or avocado oil.

The Secret to Fresh Flavor: Making Your Own Homemade Pumpkin Puree

For the absolute best flavor and freshest results in your pumpkin muffins, I always, always recommend **making your own pumpkin puree at home**. This is particularly rewarding during autumn when fresh pumpkins are abundant and readily available. The difference in taste and quality is truly noticeable, elevating your muffins from good to extraordinary.

Beyond the superior flavor, preparing homemade pumpkin puree offers several advantages. It’s surprisingly simple and incredibly easy to do, often more cost-effective than buying canned, and crucially, it allows you to control the ingredients entirely. You won’t find any added preservatives or artificial additives that can sometimes be present in commercial canned pumpkin products, ensuring a pure and natural taste in your baking.

If you’re new to making pumpkin puree from scratch, don’t worry! I have a super easy and comprehensive tutorial that guides you through every step: How to Make Pumpkin Puree from Scratch. It’s a game-changer for all your fall baking!

Step-by-Step Guide: How to Bake Perfect Gluten-Free Pumpkin Muffins

Follow these simple instructions to bake a batch of incredibly moist and flavorful gluten-free pumpkin muffins that everyone will adore. Each step is designed to be straightforward, ensuring a successful and enjoyable baking experience.

1. Prepare Your Oven and Muffin Pan:

Begin by preheating your oven to 350°F (180°C). This ensures the oven is at the correct temperature when your batter is ready, which is crucial for even baking and a good rise. Next, lightly grease a 12-cup silicon muffin mold. I highly recommend using a silicon muffin mold or a silicon muffin pan because they offer superior non-stick properties, making it significantly easier to remove the baked muffins without sticking once they’ve cooled slightly. They also tend to yield beautifully golden-brown exteriors.

However, if you don’t have a silicon muffin mold, a traditional metal muffin pan will work just fine. In this case, make sure to line each cavity with paper liners. This not only prevents sticking but also helps the muffins come out perfectly shaped and makes cleanup a breeze.

2. Whisk Dry Ingredients Together:

In a large mixing bowl, combine all your dry ingredients: the brown rice flour, sorghum flour, cornstarch, tapioca starch, xanthan gum, granulated sugar, ground cinnamon, salt, and baking powder. Using a whisk, thoroughly combine these ingredients. This step is crucial for even distribution, ensuring that the leavening agents and spices are perfectly blended throughout the batter for a consistent rise and flavor in every muffin.

3. Combine Wet Ingredients:

In a separate medium-sized bowl, whisk together the vanilla extract, pumpkin puree, your choice of non-dairy milk, maple syrup, and the melted coconut oil. Mix until these wet ingredients are fully incorporated and smooth. This ensures that when they are combined with the dry ingredients, you achieve a uniform batter without overmixing.

4. Gently Combine Dry and Wet Ingredients:

Now, pour the bowl of wet ingredients directly into the large bowl containing your whisked dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. It’s important not to overmix the batter; overmixing can lead to tough muffins. A few lumps are perfectly fine and often preferred in muffin batters, as it helps create a tender crumb. Stop mixing as soon as you no longer see streaks of dry flour, ensuring you have a homogeneous pumpkin muffin batter.

5. Fill the Muffin Mold:

Carefully divide the pumpkin muffin batter evenly among the cavities of your prepared muffin mold. For the best rise and shape, fill each cavity approximately three-quarters full. This leaves enough room for the muffins to expand beautifully without overflowing during baking.

6. Bake to Golden Perfection:

Place the filled muffin mold into your preheated oven. Bake for approximately 25 to 30 minutes. Baking time can vary slightly depending on your oven, so keep an eye on them. The muffins are ready when they appear golden brown, are firm to the touch, and have puffed up beautifully.

Pro Tip: My favorite way to confirm that the muffins are perfectly cooked through is to insert a clean toothpick into the center of one of the muffins. If the toothpick comes out clean, with no wet batter clinging to it, your delicious gluten-free pumpkin muffins are ready to be removed from the oven.

7. Cool and Enjoy:

Once baked, resist the urge to immediately devour them! Allow these warm gluten-free pumpkin muffins to cool in the muffin mold for at least 10 minutes. This cooling period is important as it allows them to set properly and makes them much easier to remove without breaking. After 10 minutes, carefully transfer the muffins from the mold to a wire rack to cool completely for another 10 minutes. Cooling on a wire rack ensures air circulates around them, preventing sogginess. Then, they are ready to be enjoyed! They are wonderful warm, or at room temperature.

Dish by Dish Tips & Creative Tricks for Your Pumpkin Muffins:

• Enhance with Optional Toppings and Add-Ins: While these gluten-free pumpkin muffins are fantastic on their own, feel free to get creative with toppings and add-ins. Before baking, you can sprinkle a handful of crunchy pumpkin seeds, finely chopped walnuts or pecans, or even a generous scattering of dairy-free chocolate chips over the top of the batter in each cavity. For a more integrated flavor, you can also gently fold these additions directly into the muffin batter just before filling the mold. These optional extras not only add visual appeal but also extra texture and flavor.
• The Advantage of a Silicon Muffin Mold: For hassle-free baking and perfect muffin removal every time, I highly recommend using a 12-cup silicon muffin mold. Its flexible, non-stick surface makes popping out the cooled muffins incredibly easy, preserving their shape and avoiding any sticking. If you’re using a traditional metal muffin tin, be sure to use high-quality paper liners. This will ensure your muffins can be easily removed once baked and cooled, preventing them from sticking to the pan.
• Craving Mini Muffins? This recipe is easily adaptable for smaller, bite-sized treats! To make mini pumpkin muffins, simply divide the prepared batter evenly among the cavities of a 24-cup mini muffin mold. Reduce the baking time to approximately 12-15 minutes, or until a toothpick inserted into the center of a mini muffin comes out clean. You’ll yield about 24 adorable mini muffins, perfect for parties or little hands.
• Go Big with Jumbo Muffins! If you prefer a larger, more satisfying muffin, this recipe can also be scaled up. Divide the entire batter among the cavities of a 6-cup jumbo muffin mold. Increase the baking time to roughly 35 to 40 minutes, or until a toothpick inserted into the center emerges clean. This will give you 6 generously sized jumbo pumpkin muffins.
• Transform into Decadent Cupcakes: These moist gluten-free pumpkin muffins make an excellent base for cupcakes! Once the muffins have completely baked and cooled to room temperature, you can pipe or spread your favorite frosting on top. A cream cheese frosting (dairy-free, if preferred) or a simple vanilla buttercream would perfectly complement the warm pumpkin spice flavors. This turns a simple snack into an elegant dessert!

Frequently Asked Questions (FAQs) About Pumpkin Muffins:

P.S. I genuinely hope you enjoy baking and savoring these incredibly moist and flavorful gluten-free dairy-free vegan pumpkin muffins! If you do give this recipe a try, I would absolutely love for you to share your experience by leaving a star rating below, and/or a review in the comment section further down the page. Your feedback is invaluable and always deeply appreciated. Don’t forget to explore my extensive Recipe Index for a treasure trove of other delicious recipes on the blog. You can also connect with me and find more culinary inspiration by following me on Pinterest, Facebook, or Instagram! And for a weekly dose of fresh, new recipes delivered straight to your inbox, be sure to sign up for my Email List!

Print Recipe

Gluten-free Dairy-Free Pumpkin Muffins Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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  Author: felicia | Dish by Dish
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  Total Time: 45 minutes
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  Yield: 12 muffins
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  Diet: Gluten Free

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Description

These **gluten-free dairy-free pumpkin muffins** boast an incredibly moist and tender crumb, making them a true standout among fall treats. Super easy to prepare, this recipe is your perfect companion for pumpkin season. A full batch can be ready from start to finish in just 45 minutes, offering an ideal solution for a quick, on-the-go breakfast, a satisfying anytime snack, or a delightful healthy dessert. Remarkably, they are entirely dairy-free, egg-free, and vegan – so delicious, in fact, that no one will suspect they cater to various dietary needs!

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Ingredients

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• 3/4 cup brown rice flour
• 3/4 cup sorghum flour
• 1/2 cup cornstarch
• 1/4 cup tapioca starch
• 1 teaspoon xanthan gum
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 teaspoons baking powder
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree
• 1 cup almond milk
• 1 tablespoon maple syrup
• 1/4 cup coconut oil, melted

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Instructions

1. Preheat and Grease: Preheat oven to 350°F (180°C) and lightly grease a 12-cup silicon muffin mold or line a metal muffin pan with paper liners.
2. Whisk Dry Ingredients: In a large bowl, whisk together the brown rice flour, sorghum flour, cornstarch, tapioca starch, xanthan gum, sugar, ground cinnamon, salt, and baking powder until thoroughly combined.
3. Mix Wet Ingredients: In a separate medium bowl, mix the vanilla extract, pumpkin puree, almond milk, maple syrup, and melted coconut oil together until smooth.
4. Combine Wet and Dry Ingredients to Get Batter: Pour the wet ingredients mixture into the bowl with the dry ingredients. Stir gently until just combined and a homogeneous, thick muffin batter forms. Avoid overmixing.
5. Transfer Batter to Muffin Mold: Divide the batter evenly between the cavities of the muffin mold, filling each one approximately three-quarters full.
6. Bake Until Ready: Bake for 25 to 30 minutes, or until the muffins are firm to the touch, golden brown, and a toothpick inserted into the center comes out clean.
7. Cool Before Eating: Allow the muffins to cool in the mold for at least 10 minutes before carefully removing them. Transfer the muffins to a wire rack to cool for another 10 minutes before serving and enjoying.

Notes

Gluten-Free Flours: For this recipe, I’ve utilized my custom gluten-free flour blend, which combines brown rice flour, sorghum flour, cornstarch, and tapioca starch. This specific blend contributes to the light and tender texture of the muffins. If you opt for a pre-made gluten-free all-purpose flour blend from the store, ensure it contains xanthan gum and is made with lighter flours, as heavier flours can lead to a denser result. You will need 2 1/4 cups of a store-bought blend as a direct substitute for my flour mix.

Xanthan Gum: This is a crucial binding agent in gluten-free baking, mimicking the role of gluten. It’s essential for preventing your muffins from crumbling. If your chosen store-bought gluten-free flour blend doesn’t include it, make sure to add the specified amount.

Sugar: While I used white sugar, you can easily substitute it with cane sugar, light brown sugar, dark brown sugar, or coconut sugar for varying flavor profiles. For a low-glycemic option, consider granulated monk fruit sweetener, which substitutes 1:1 with sugar without affecting blood sugar levels.

Cinnamon & Nutmeg: These warm spices are key to the fall flavor of these muffins. I’ve used ground cinnamon and ground nutmeg. Alternatively, you can use an equal amount of pumpkin pie spice if preferred for a broader spice blend.

Baking Powder: Essential for a good rise and light texture. Always ensure you’re using certified gluten-free baking powder if you have Celiac disease.

Vanilla Extract: A splash of vanilla extract enhances the overall aroma and taste. It can be omitted if you don’t have it on hand.

Pumpkin Puree: I highly recommend using my homemade pumpkin puree for its freshness and lack of additives. If homemade isn’t an option, good quality canned pumpkin puree works perfectly well (ensure it’s pure puree, not pumpkin pie filling).

Almond Milk: My preference is homemade almond milk, but any non-dairy milk like cashew milk, rice milk, tigernut milk, oat milk, or coconut milk (from a carton) can be used. Regular cow’s milk can also be used if not strictly vegan or dairy-free.

Maple Syrup: Pure maple syrup adds a lovely sweetness and moisture. Agave nectar is a good vegan alternative, and non-vegans can use honey. For diabetic-friendly options, maple-flavored monk fruit syrup is highly recommended.

Coconut Oil: I use refined coconut oil for its neutral flavor, but extra virgin coconut oil will impart a subtle coconut taste. If coconut oil isn’t suitable, substitute with an equal amount of any neutral vegetable oil such as canola oil, sunflower oil, light olive oil, or avocado oil.

Adapted from: Healthy Helper

This recipe was originally published in 2016, but has since been extensively updated and re-tested to include detailed ingredient notes, helpful process shots, clearer instructions, and enhanced tips for an even better baking experience.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Snacks
• Method: Baking
• Cuisine: American