• Cooking Time: 20-25 minutes
  • Servings: 24 muffins
  • Preparation Time: 15 minutes


  • 3 1/4 cups Bob’s Red Mill gluten-free all-purpose baking flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 3/8 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 cups pumpkin puree, or one 15 ounce can (unseasoned)
  • 1 cup vegetable oil
  • 1/2 cup milk or soymilk
  • 4 eggs


  • Preheat oven to 350 F. Place muffin liners into muffin pans, and spray the insides of the papers with baking spray.
  • Mix all dry ingredients in a large bowl.
  • Mix wet ingredients together in a separate bowl, then fold into dry mixture.
  • Blend all ingredients until combined and smooth.
  • Distribute batter evenly between muffin liners (approximately 1/4 cup each; they will be surprisingly full for a rising mixture).
  • Bake for 20-25 minutes.


I had a wheat-filled recipe for pumpkin muffins that I used for years, before I started having problems with gluten. I reshaped quite a few things in it, to come to the recipe below. I was so excited when it worked so well!

Website Credit: http://www.the-gabe.com/food/?p=31

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