Easy Gluten Free Pumpkin Muffins
- Dave Kazmer
- Nov 19
- 2 min read
If you want your entire kitchen to have the scent of fall, these simple, one-bowl pumpkin muffins are the perfect solution — and they’re quick to make. They allow you to spend more time on your autumn activities and less on measuring, mixing, and cleaning. The pumpkin seed topping is optional but highly suggested, as it adds a delightful crunch and nutty taste.
Ingredients:
3/4 cup (149g) granulated sugar, plus more for sprinkling
1/4 cup (53g) light brown sugar or dark brown sugar, packed
2 large eggs
1/2 cup (99g) vegetable oil
1 1/4 cups (284g) pumpkin purée
1 teaspoon Pure Vanilla Extract
1 teaspoon baking powder
3/4 teaspoon table salt
1/2 teaspoon baking soda
1 1/4 teaspoons Pumpkin Pie Spice
1 2/3 cups (200g) All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
6 tablespoons (60g) raw or roasted pumpkin seeds, for sprinkling; optional
Instructions:
Preheat the oven to 375°F with a rack in the upper third. Line a standard muffin pan with baking cups, then spray the cups with nonstick spray.
In a large bowl, vigorously whisk the sugars and eggs until thick and pale, 30 seconds to 1 minute.
Whisk in the oil, mixing until creamy and slightly thickened.
Whisk in the pumpkin and vanilla until fully combined, then whisk in the baking powder, salt, baking soda, and spices.
Add the flour and whisk just until fully combined.
Divide the batter evenly between the wells (about 70g per cup or a leveled Scone and Muffin Scoop). Sprinkle each muffin generously with pumpkin seeds (about 1/2 tablespoon per muffin) and granulated sugar (about 1/4 teaspoon per muffin).
Bake for 30 minutes, until a toothpick inserted into the center of a muffin comes out clean and no wet batter is visible on the surface.
Let cool briefly in the pan, just until cool enough to handle, then transfer to a wire rack. Enjoy warm or at room temperature.
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