Gluten Free Mini Pumpkin Muffins

Oh my gosh, these mini pumpkins are unbelievably soft and sweet, the perfect easy pumpkin muffin. My girls LOVE these muffins and I love that it's a one-bowl recipe so I can bake a batch before they come home from school and voila! Warm and fall-fragrant muffins are waiting to greet them on the counter. They're also great to tuck into lunchboxes. Your choice of gluten free flour makes these little morsels easily gluten free.

Go all-in on pumpkin and make my gluten free pumpkin muffins or gluten free pumpkin chocolate chip muffins if you want another pumpkiny boost.

Why You'll Love This Recipe

If you're craving fall flavors wrapped up in a small package, make these gluten free mini pumpkin muffins. You'll love nibbling on them at breakfast or for a snack anytime.

• Texture - These muffins have such a light and fluffy texture you won't believe they're gluten free.
• Use your favorite flour - You can use any gluten free flour you prefer to make these muffins. Or, if you don't need to keep gluten free, use regular all-purpose flour!
• Beginner-friendly - Whisk, stir, and add to a muffin tin - all using one bowl. So easy!

Ingredient Notes

• Pumpkin puree - Use pure pumpkin puree NOT pumpkin puree which contains extra sugar and spices.
• Yogurt - Whole milk or low-fat yogurt is fine. I use plain yogurt and vanilla works, too.
• Butter - Unsalted butter is best.
• Egg - Bring the egg to room temperature first so it dissolves into the batter easily.
• Gluten free flour - You can use your choice of gluten free flour here. Use a single gluten free flour like oat flour or sorghum flour, or swap a gluten free all-purpose flour blend like my homemade gluten free flour blend. You decide!
• Sugar - Swap maple syrup or coconut sugar to make these muffins with natural sweeteners.
• Spices - Ground cinnamon, ginger, and nutmeg.
• Rising agents - Baking powder and baking soda.
• Salt - I use fine sea salt or table salt.

See the recipe card at the end of this post for the full ingredient amounts.

Variations

Chocolate chips are always a good idea, and I like them mini! Aim for about 1 cup of any add-ins.

• Nuts - Crush up some walnuts or pecans and add them to the batter for crunch.
• Chocolate - Do mini chocolate chips here so they add just the right amount of chocolate without overpowering the mini muffins. I like to sprinkle a few chocolate chips on top of each muffin, too.
• Sweet potato mini muffins - Easily bake these muffins with sweet potato puree for another fall-influenced muffin!

For a larger but equally fluffy pumpkin muffin, make oat flour pumpkin muffins.

Tips & Substitution Suggestions

• What flour to use? This is a recipe that lets you decide what kind of gluten free flour you wish to add to the batter. Any type of gluten free flour will work, although if I am using a single gluten free flour I prefer a whole grain flour such as oat flour or brown rice flour. For the best results, whether you use gluten free all purpose flour or a single gluten free flour, measure out the flour by weight so that it equals 140 grams.
• Try applesauce. If you want to use this base recipe to make mini applesauce muffins, substitute the 1 cup of pumpkin puree for applesauce.
• Rest the batter. Let the batter rest while the oven heats so that the gluten free flour fully hydrates before baking.
• Make full-size muffins. If you want larger muffins, use a regular 12-cup muffin tin.

Proper Storage

Store gluten free mini pumpkin muffins in an airtight container or resealable bag at room temperature for up to 3 days, or in the fridge for up to 5 days. Muffins also freeze well! Place them in a freezer-safe bag and store them in the fridge for up to 3 months. Thaw in the fridge before eating.