If you’re looking for a gluten-free pumpkin muffin recipe you’re going to love our pumpkin muffins with applesauce! These delicious muffins are super moist, lightly sweetened, and are packed with pumpkin and apples.
Best served warmed, these dairy-free pumpkin muffins can be enjoyed any time of the day. From breakfast to snack time, lunch to after dinner dessert, these muffins are always a favorite!
Made with canned pumpkin, applesauce, gluten-free flour, and a few other ingredients, they are simple to prep and bake in just 35 minutes.
Looking for more delicious gluten free recipes? Check out Homemade Low-Sodium Ramen Noodles and Kid-Friendly Meatloaf as well as Air Fryer Baked Apples (Gluten-Free). Our Vegetarian Baked Spaghetti and Butternut Squash and Sausage Pasta are two other tasty recipes that can easily be made gluten free.
Time to get baking! Gather the equipment and ingredients to get started.
Equipment
- muffin tin
- large mixing bowl
- medium-sized mixing bowl
- whisk
- spoon
- measuring cups and spoons
Ingredients
- 2 cups gluten free all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup sugar
- 15 ounce can pumpkin
- 1/2 cup applesauce
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 large apple, peeled and diced
How To Make
Preheat the oven to 400°F . Then, prepare the muffin tin with muffin liners or spray with nonstick cooking spray.
Whisk the dry ingredients together
In a medium sized mixing bowl, whisk together the gluten-free flour, baking powder, xanthan gum, and salt. Set aside.
Combine the wet ingredients
In a large bowl, combine the sugar, pumpkin, applesauce, eggs, and vanilla. Stir well.
Add the dry ingredients to the wet ingredients and stir just until almost combined. Then, fold in the peeled and diced apples.
Bake the muffins
Divide the batter evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. If using muffin liners, let completely cool or the muffin will stick to the liner. These are delicious warm so you might want to skip the liner and just spray the muffin tin with nonstick cooking spray instead.
Frequently Asked Questions
We used Bob’s Red Mill all purpose gluten free flour for this recipe. Xanthan gum is added as a ingredient to help create the desired muffin texture. Be sure to check the ingredients of your gluten free flour as many flours include xanthan gum. If so, omit as an ingredient in this recipe – adding extra xanthan gum will create a gummy muffin.
Absolutely, chopped nuts, dairy-free chocolate chips and dried fruit are all delicious ingredients that can be stirred into the muffin batter if desired.
Yes, they are super easy to freeze and make for the perfect grab and go meal or snack. Check out our How To Freeze Muffins guide for all the tips and tricks to successfully freezing muffins.
These muffins can be stored in the fridge up to 5 days or in the freezer for up to 3 months. Add a Printable Freezer Meal Labels to the outside of a ziplock bag if freezing!
More Pumpkin Recipes
- Pumpkin Empanadas
- Easy Pumpkin Cinnamon Rolls
- Chocolate Chip Pumpkin Muffins
- Healthy Pumpkin Spice Pancakes
- Chocolate Chip Pumpkin Bread
- Pumpkin Breakfast Cookies
- Crockpot Creamy Pumpkin Chili Recipe
If you enjoyed these recipes make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Gluten-Free Pumpkin Muffins
Equipment
- muffin tin
- large mixing bowl
- medium-sized mixing bowl
- whisk
- spoon
- measuring cups and spoons
Ingredients
- 2 cups gluten free all purpose flour I used Bob's Red Mill
- 2 teaspoons baking powder
- 1 1/2 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup sugar
- 15 ounce can pumpkin
- 1/2 cup applesauce
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 large apple, peeled and diced
Instructions
- Preheat the oven to 400°F. Preheat the oven. Prepare the muffin tin with muffin liners or spray with nonstick cooking spray.
- Whisk the dry ingredients together. In a medium sized mixing bowl, whisk together the gluten-free flour, baking powder, xanthan gum, and salt. Set aside.
- Combine the wet ingredients. In a large bowl, combine the sugar, pumpkin, applesauce, eggs, and vanilla. Stir well. Add the dry ingredients to the wet ingredients and stir just until almost combined. Fold in the diced apples.
- Bake the muffins. Divide the batter evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. If using muffin liners, let completely cool or the muffin will stick to the liner.
Notes
Gluten-free Flour
We used Bob’s Red Mill all-purpose gluten-free flour for this recipe. Xanthan gum is added as an ingredient to help create the desired muffin texture. Be sure to check the ingredients of your gluten-free flour as many flours include xanthan gum. If so, omit as an ingredient in this recipe – adding extra xanthan gum will create a gummy muffin.Muffin Mix-Ins
Chopped nuts, dairy-free chocolate chips, and dried fruit are all delicious ingredients that can be stirred into the muffin batter if desired.Storage
These muffins can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.Nutrition
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