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Easy Healthy Gluten-free Pumpkin Muffins

I look forward to the Fall when pumpkin is in season and I get to make this with fresh pumpkin; I can’t wait to puree some pumpkin to use in these muffins.

Easy Healthy Gluten-free Pumpkin Muffins

Prep Time 10 minutes
Cook Time 45 minutes


  • 2/3 c. brown rice flour
  • ½ c. freshly ground buckwheat flour
  • ½ c. arrowroot starch or tapioca starch, corn starch as a last resort
  • see below for MANY more gluten-free options, including a starch-free version
  • ½ t. cinnamon
  • ½ t. nutmeg
  • ½ t. cloves
  • ¼ t. baking powder*
  • 1 t. baking soda
  • ¾ t. salt
  • ¾ cup honey OR 1 c. sucanat
  • 2 eggs OR 2 Tbs. freshly ground flax + 6 Tbs. hot water see below for more options and instructions for egg-free
  • ½ c. melted butter or coconut oil
  • ¼ c. cold water
  • c. pumpkin puree canned or homemade


  • Mix the dry ingredients together, then add all the rest of the ingredients right on top. (You can just “dump and mix” but I wanted to make sure the little spices and leavenings were mixed thoroughly first.) Stir or beat well.
  • Line muffin tin and pour about 3/4 full into 12 muffin cups.
  • Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).
  • You might have a little left over, and a mini loaf pan is usually just right for the excess.


Watch timing carefully as honey browns faster!
  • * Note on baking powder: NOT corn-free typically; you need to use a homemade version like this one or just skip it – bet it still works out.
  • Use any orange vegetable for the pumpkin.
  • Refrigerate the “flax eggs” at least 15 minutes before incorporating into the batter; more below.
  • If coconut is included on someone’s list of allergens (it has just been classified in the “tree nut” category!) and you also still need dairy-free, you could use any melted fat, such as palm shortening, lard, or a healthy oil.
  • Readers have also subbed unsweetened applesauce for the fat, although I’d try more pumpkin for a healthier result.
  • Try reducing the sweetener, especially if you’re using home-pureed pumpkin or a nice sweet squash like buttercup or sunshine. To make up for the missing mass, add a bit more pumpkin puree.
  • Many gluten-free flours are appropriate for this recipe; see below for more info.
  • Additions: raisins, chopped walnuts or pecans, chocolate chips, sub 1/4 c. cocoa powder for 1/4 c. starch. One reader on the original recipe added a bit of cocoa powder to just part of the batter and swirled it on top of each muffin, finishing off with crumbled pecans and a dusting of cinnamon.
Tried this recipe?Let us know how it was!

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