Tall & Moist Gluten-Free Pumpkin Muffins

By Amanda Paa – Updated September 13, 2022
5 from 15 votes
Soft and moist gluten-free pumpkin muffins with a crisp cinnamon sugar top! Plus you'll learn all the secrets to tall and lofty gluten-free muffins. Perfectly spiced with cinnamon and cardamom for lovely warm flavors that don't overpower the pumpkin. These pumpkin muffins are easy to make, no mixer needed. And they make a small batch of six muffins that can easily be doubled, or kept as is.
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gluten-free pumpkin muffins on a white surface

I love a good, bakery style muffin. Tall and lofty with perfect tops, moist and delicious.

Can it be done gluten-free? You bet it can. Starting with these tender and plush gluten-free pumpkin muffins with a crisp cinnamon sugar lid, my new fall anthem (along with gluten-free pumpkin cookies).

The flavor of these pumpkin muffins is outstanding, highlighted by cinnamon and cardamom (no pumpkin spice here!), and just the right amount of sweet. A combination of oil and melted butter, along with the moisture from the pumpkin gives them a swoon-worthy tender crumb. And they’re so easy to make, no mixer needed.

Ingredient Notes for Gluten-Free Pumpkin Muffins

  • Bob’s Red Mill Gluten-Free 1-1 Flour (in the blue bag): This is my preferred gluten-free all-purpose blend. It gives baked goods such a great texture and doesn’t add off putting flavors. It’s also easily accessible and affordable; you’ll find it in most grocery stores. I also like Cup 4 Cup Gluten-Free All Purpose Flour.
  • Oat flour: I love using a bit of oat flour in gluten-free baked goods because it adds a toasty, nutty flavor. It’s also inexpensive or you can even make your own.
  • Pumpkin puree: Use pure pumpkin puree for this recipe, not pumpkin pie filling. We’ll add our own combination of spices.
  • Sunflower oil: This neutral oil, combined with the pumpkin, makes these muffins incredibly moist. If you don’t have sunflower, canola or grapeseed oil will also work.
  • Warm spices: A combination of cinnamon and cardamom adds flavor depth and warmth, without overtaking the pumpkin flavor.
pumpkin muffin batter in a bowl
pumpkin muffin batter in a muffin tin, unbaked

The Secret to Making Tall Gluten-Free Muffins

This recipe uses a few tricks to make the muffins tall and lofty like you’d expect from a bakery!

  1. Resting the batter for 30 minutes to an hour allows the flours to absorb some of the moisture, giving the structure needed to result in tall, domed muffins.
  2. Rather than filling each muffin tin, leaving one open muffin cup in between allows the muffins to have enough room to expand and achieve beautiful round tops, along with better air circulation for even baking.
  3. Fill the muffin cups liberally. Most people are used to making cupcakes, where you only fill the cups 2/3 full. With muffins, you want to fill the cup all the way, mounding just slightly above the lip.

Cinnamon Sugar Topping

These pumpkin muffins are so soft and moist on the inside with the perfect contrast: crunchy cinnamon sugar tops! You may be tempted to forgo this last step in attempt to cut the sugar, but trust me when I say you really don’t want to.

You’ll mix cinnamon and sugar together, then sprinkle on top before baking the muffins. What results is the perfect pumpkin muffin top, that glistens and crunches.

pumpkin muffins in muffin tin
gluten-free pumpkin muffins with parchment paper liner

Why I use weight measurements instead of cups for gluten-free baking:

When it comes to baking, weighing your ingredients is much more accurate than using volume measurements like cups. If you’ve ever had a cake turn out too dense, too wet, or anything other than expected, it could because of how you measured your flour. Not everyone uses a measuring cup the same way, and not every flour weighs the same amount.

And you save so many dishes! Each time you’re ready to add an ingredient to the bowl, you just tare the scale and pour it in. Done and done. A regular food scale will do the job and they are very affordable.

Best Way to Store Leftover Muffins

I have found that storing muffins in the refrigerator in a sealed container or plastic bag lined with a paper towel to help capture extra moisture that may form on the top of the muffins, while ensuring the muffins stay fresh. When you’d like to eat one, reheat an individual muffin in the microwave for 15 seconds and they’ll be just as delicious as the day you made them.

Muffins also freeze extremely well. Line the muffins on a baking sheet and let them freeze individually, then put in a freezer safe bag. When you want to eat one, take out of freezer bag and reheat for 30-45 seconds in the microwave, or until the middle is warm.

holding gluten-free pumpkin in hand

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gluten-free pumpkin muffins stacked on one another

Tall & Moist Gluten-Free Pumpkin Muffins

Soft and fluffy gluten-free pumpkin muffins with a crisp cinnamon sugar top! Easy to make, no mixer needed. Perfectly tender with warm spices and a tall, lofty rise.
5 from 15 votes
Prep Time :15 minutes
Cook Time :22 minutes
Resting Time :30 minutes
Yield: 6 or 7 muffins
Author: Amanda Paa



  • 110 grams Bobs Red Mill Gluten-Free 1-1 Flour in blue bag
  • 30 grams oat flour
  • 90 grams cane sugar
  • 35 grams light brown sugar
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg at room temperature
  • 245 (1 cup) grams pumpkin puree
  • 3 tablespoons melted butter, cooled
  • 2 tablespoons sunflower oil (canola or grapeseed works too)
  • 1 1/4 teaspoons vanilla extract


  • 2 tablespoons sugar + 1/2 teaspoon cinnamon


  • Whisk flours, sugars, salt, spices, baking soda, and baking powder together in medium sized bowl. Then whisk egg, pumpkin, butter, oil, and vanilla together in a medium bowl.
  • Make a well in the dry ingredients and pour the wet into the middle, then stir, scraping bottom of bowl, with spatula to combine, until no streaks left. A few small lumps are okay.
  • Let batter sit, covered on counter for 30 minutes to an hour. While batter is resting, preheat oven to 400 degrees F.
  • Place muffin liners in 12 cup muffin pan, leaving one open hole between muffin liners, or you can liberally grease cups and top of pan. You want to leave the cup next to a muffin cup you fill empty so that it has some room for the muffin to rise. Fill batter to just about top of each muffin cup, you should get 6-7 muffins. (The batter may be thicker than you are used to for muffins, and that is okay, its intentional.)
  • Mix cinnamon sugar topping in a small bowl and use a spoon to place a scant two teaspoons of cinnamon sugar on top of each muffin (do not skimp on this). Bake at 400 degrees F for 21-23 minutes, until toothpick inserted into middle of muffin comes out with no wet batter, a few moist crumbs is good.
  • Let cool on a cooling rack in the muffin tin for 10 minutes, then remove muffins and let fully cool.

Photos by Meg McKeehan

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September 13, 2022


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  1. Krista

    5 stars
    Best muffins ever. They are so delicious and fluffy. We devoured a batch pretty quickly so I plan to double the recipe next time.

    • Amanda Paa

      I’m so glad you liked them; thanks for making the recipe!

  2. Chelsea

    5 stars
    These were fabulous! They were easy, delicious, and baked up perfectly. I just wanted this recipe to get more credit so that maybe more people will find it and give it a go! Because I used what I had on hand, I switched the Bob’s flour for Better Batter all purpose gluten free mix and used Montana Gluten Free All purpose baking mix for the oat flour. Overall both are similar flours, and there was no issue.

    • Amanda Paa

      Wonderful to hear, Chelsea! I’m so glad you liked the muffins and appreciate you making the recipe!

  3. Julia

    5 stars
    These are delicious and decadent! Kind of a lot of sugar, but that’s ok, I mean that makes them delicious right- but also they are so moist you could cut the sugar a bit if you wanted to.

    • Amanda Paa

      I’m so glad you like them, Julia! Thank you for making the recipe! I actually wouldn’t cut the sugar; I tested them with less and the pumpkin flavor does not shine without the amount called for, and they were drier.

  4. Toni

    5 stars
    a superior pumpkin muffin! in every way, but especially the spice. cardamom + cinnamon are the loveliest complement to pumpkin, in a refreshing break from the typical pumpkin spice. they’re easy as can be – I made a batch, then immediately made another!

    • Amanda Paa

      so glad you liked the muffins, toni! thank you for making the recipe.

  5. Jaqueline

    Thanks for this amazing recipe. I’m running out to buy the ingredients. I have a quick question , what can I replace the seed oils with ? I do not consume those oils that you listed????

    • Amanda Paa

      hello! you could use refined coconut oil. avocado oil should work as well, but it does have a flavor so be sure that you like that flavor.


    5 stars
    Should have added this: substituted King Arthur flour for the oat flour, Bob’s flour and xanthum gum. Turned out PERFECT! Thanks for great directions!


    These were unbelievably good! Weighed every single thing and apparently well worth the effort! Thank you so much!

    • Amanda Paa

      So glad you enjoyed them, Barbara!

  8. Sandy

    What is the measurement in cups for 110 grams flour?
    What about 35 grams of brown sugar?

  9. Jacquie

    Cam this recipe be converted to US measurements?

  10. Bean

    5 stars
    Made these for a GF friend. Didn’t have the GF oats I thought I did to grind up, so used 10 grams coconut flour and 20 grams almond flour. They turned out perfectly and if you didn’t know better you’d think they were “conventional” muffins! 5 stars!

    • Amanda Paa

      I’m so glad to hear they were enjoyed!

  11. Marianna

    5 stars
    The recipe is great! I knew it would be by reading your detailed instructions and explanations. It’s clear to see that you are not your average baker. Thank you for a yummy, and gluten-free recipe.

  12. Simone

    5 stars
    I am fairly new to the gluten free baking world and let me tell you – this recipe will be one I now use every fall. The texture was perfect (I hate “slimy” pumpkin baked goods) and the flavor was, for lack of a better word, perfect. Because I have some additional restrictions I should note I subbed in coconut sugar (only did 80 grams total) and use coconut oil in place of other oils/butter. I know that alters your recipe, but wanted to let others not be afraid to try if they are like me and have to make other substitutions.

    • Amanda Paa

      So great to hear your kind review, Simone! And thanks for the notes on your substitutions.

  13. Sarah S

    5 stars
    I substituted the butter with dairy free butter and they turned out great! As others have said, these are really moist and delicious. Also not time consuming to make.

    • Amanda Paa

      Yay! And glad to know that substitution worked well!

  14. GAYLE

    5 stars
    Delicious! And I used Monk Fruit in place of cane sugar but kept the brown sugar. Sometimes the consistency of the brown sugar matters, although I plan to give it a try with the Monk Fruit Golden and see how that goes. Would also like to try a Mini Muffin sized batch. Any advice for that?

    • Amanda Paa

      Hi Gayle! I’m glad you liked them! For mini muffins, I would do the recipe the same, but check for doneness around 18 minutes and adjust as needed.

  15. Leticia

    Can these be made with Monkfruit sugar substitutes?

    • Amanda Paa

      Hello! I haven’t tested the recipe with monkfruit substitutes.

  16. Melissa Sweet

    5 stars
    Deliciously moist and do NOT taste gluten free! Everyone loved this easy recipe!

    • Amanda Paa

      Yay, glad they were enjoyed at your house!

  17. Cailee

    I wonder if these would work with regular all purpose flour?

    • Amanda Paa

      yes, just use same weight of unbleached all-purpose flour!

      • Jess

        If we did use the same amount of all-purpose flour, would you recommend still including the oat flour as well? Thanks!

        • Amanda Paa

          Hi Jess! I do like the oat flour for it’s toasty, nutty flavor. But if absolutely necessary, you could also use the same weight of ap flour for oat.

  18. Maureen

    5 stars
    I made these for my teenager who suspects she has a gluten intolerance and they were so good! I wouldn’t have known they were gluten free if I hadn’t made them myself. Will definitely be making these over and over again for the whole family!

    • Amanda Paa

      yay, glad they were everything you hoped for!

  19. Kari

    5 stars
    The best tasting pumpkin muffins. So moist and they have great flavor. I love that they are gluten-free. They pair perfect with coffee.

    • Amanda Paa

      Your photo of them on Instagram was beautiful!