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Gluten-Free Pumpkin Spice Muffins

Baked Goods are one of the hardest things to make free of gluten. However, I have found a way to make gluten-free muffins that are easy without sacrificing flavor and that don’t require too many "weird" ingredients.

In this recipe, I use gluten-free all purpose flour. No need to go out and create your own blend of gluten free flours. You can just go to the grocery store and pick up your basic gluten-free flour (I like to use King Arthurs brand, but you can use whichever one your grocery store has).

In addition to this special flour, you will also need Xanthan Gum. This is a binder that helps hold the muffins together and give them a chewier texture. This ingredient is not a necessity but I highly recommend it.


  • 3 cups Gluten Free All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon All Spice
  • Pinch Nutmeg
  • Pinch Clove
  • 1 1/2 cups Sugar
  • 1 15-ounce can of Pureed Pumpkin
  • 1/2 cup Olive Oil
  • 3 Eggs

Preheat the oven to 350 degrees F. Line 1-2 muffin pans with baking liners. Set aside until needed.

In a medium bowl, whisk together the gluten free flour, baking soda, xanthan gum, salt, cinnamon, all spice, nutmeg, and clove. Set aside.

In a large bowl, stir together the sugar and pureed pumpkin. Add the oil and eggs, and whisk to combine. Slowly incorporate the flour mixture and mix until no flour is showing.

Using an ice cream scoop, divide the batter among the prepared baking liners. Bake the muffins until they turn a light golden brown and a toothpick inserted into the center of a few muffins come out clean, about 20 minutes.

Allow the muffins to cool slightly, or completely depending on your preference, and then serve. These muffins last up to 5 days in a sealed container.

Makes: 20 muffins

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