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    Home » Baking » Gluten Free Spiced Pumpkin Muffins | Coconut Oil

    Published: Oct 11, 2021 Last Modified: Oct 11, 2021 by Bessie Bakes · 31 Comments · This post may contain affiliate links

    Gluten Free Spiced Pumpkin Muffins | Coconut Oil

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    Gluten Free Pumpkin Muffins stacked on a plate via @bessiebakes

    Feast your eyes on the world’s BEST gluten free pumpkin muffins with coconut oil.  And yes, you totally make these with all purpose flour too!

    Pumpkin muffins stacked on a plate

    Yes folks, it’s another dang pumpkin post…

    But, pumpkin, coconut oil, and fall spices turn your everyday pumpkin muffins into a GLORIOUS masterpiece!

    Just trust….seriously trust in the GLORY of these muffins.

    Ingredients for pumpkin muffins in bowls

    These luscious pillow-y bites are sweetened with brown sugar instead of granulated sugar, and replacing canola oil with coconut oil.  The spice blend is the perfect blend of cinnamon, nutmeg, cloves, and allspice…..fall spice heaven!!

    Why coconut oil?

    Coconut oil adds a lovely flavor to these muffins and pairs nicely with the spices too!

    Making this recipe couldn’t be simpler.  Just two bowls, a whisk, and a muffin pan is all you need.  Whenever I make muffins, I double the batch and freeze the rest for quick breakfast or snack options.

    What type of gluten free flour do you use?

    For these gluten free muffins, I used both Bob’s Red Mill 1 to 1 Gluten Free Flour and King Arthur Flour’s Gluten Free All Purpose Flour because they both have a clean flavor and add great texture to baked goods.  Plus, the xanthan gum is already added for the extra convenience.

    Can I use regular flour instead?

    You can definitely make these muffins with all purpose flour so don’t let the GF title fool you!  I would recommend sifting the all purpose flour to help lighten the muffin batter. If you are using gluten free flour you don’t need to sift the flour.

    To get started, whisk together your gluten free (or traditional) flour blend with the baking powder, spices, salt, and set aside.  In a separate bowl whisk the brown sugar and coconut oil until combined.

    Whisk in the eggs, then add the dry ingredients in two batches.

    Pumpkin muffin batter being whisked in a bowl

     Invert a large funnel over your mouth and eat the batter Scoop the batter into muffin papers and wait patiently for them to bake. Or, if you don’t have muffin papers you can also grease the pan with coconut oil and flour the muffin tins really well.  The muffins will slide ride out when baked this way.  NO sticking!

    Pumpkin muffins scooped in a black muffin pan
    Pumpkin muffins baked in a muffin pan
    Pumpkin muffins stacked on a pottery plate
    Pumpkin muffins up close with a bite taken out

    More Pumpkin recipes from Bessie Bakes

    Pumpkin Pie with Gingersnap Crust

    Creamy Pumpkin Pasta

    Pumpkin Chia Pudding

    Pour yourself a cup of tea and sink your teeth into these tender, flavorful, lighter-than-air pumpkin goodies!

    Bon Appetit Ya’ll,

    Leslie O.

    Pumpkin muffin cut in half

    Gluten Free Spiced Pumpkin Muffins | Coconut Oil

    The perfect blend of fall spices, coconut oil, and brown sugar turn your average pumpkin muffins into show-stopping delights!
    4.77 from 13 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Fall-Inspired
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12
    Author: Bessie Bakes

    Ingredients

    Dry Ingredients

    • 2 3/4 plus cups plus 2 Tbsp Gluten free flour blend with xanthan gum added 200 grams
    • 2 tsp Baking Powder 8 grams
    • 1 3/4 tsp Cinnamon 4 grams
    • 1/2 tsp Cloves 1 gram
    • 1 tsp Ground Nutmeg 1 gram
    • 1 good pinch Ground Allspice omit if you don't have
    • 1 tsp salt 2 grams

    Wet Ingredients

    • 2 cups plus 4 tsp Brown Sugar 335 grams
    • 3/4 cup plus 2 Tbsp Coconut oil 200 grams, soft but not melted
    • 1 can Pure Canned Pumpkin 15oz., 425 grams
    • 4 eggs 200 grams
    • 1 tsp vanilla

    Optional Muffin Topping

    • Brown sugar enough to sprinkle over muffins before going in the oven
    • ¼ cup Pecans chopped

    Instructions

    • Preheat oven to 350 degrees.
    • Whisk gluten free flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt together. Set aside.
    • In another bowl, cream the brown sugar and coconut oil for about 1-2 minutes. Using a stand mixer or handheld mixer will help the sugar and oil to come together.
    • Whisk in pumpkin and vanilla.
    • Add eggs one at a time to the sugar and oil mixture.
    • Whisk in the dry ingredients in two batches until combined.
    • Scoop 24 equal amounts into a muffin pan or pans lined with muffin papers. An ice cream scoop works well. If you don't have muffin papers, you can oil and flour each muffins tin so the muffins won't stick.
      I use my muffin pan that makes 12 at a time. I use it twice. I like to make two batches and freeze half. The amount of muffins you make will also depend on how much batter you scoop into each muffin tin. You can also make 18 muffins by scooping a bit more into each muffin tin.
    • For the optional topping:
      Sprinkle a bit of brown sugar and chopped pecans over each muffin once it's been scooped in the muffin pan.
    • Bake for 22-24 minutes or until the top of the muffins just spring back to the touch.
    • Let cool slightly before serving.

    Notes

    Substitutions

    You can use regular all purpose flour instead of gluten free flour for this recipe.  If you use traditional all purpose flour, sift the flour first to make it lighter.  Gluten free flour does not need to be sifted.
    Tried this Recipe? Tag me Today!Mention @Bessie.Bakes or tag #BessieBakes!
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    Reader Interactions

    Comments

    1. Marisa Franca @ All Our Way says

      October 02, 2015 at 8:26 pm

      4 stars
      Yum! What delicious little treats. They are so cute. Wouldn’t they be great for a tea or shower. Love the pumpkin in them. I think it deserves five stars but for some reason I can’t rate it above four 🙁

      Reply
      • Leslie Osborne says

        October 04, 2015 at 3:08 am

        They would perfect for a tea or shower, Marisa. Thank you for the rating:)

        Reply
    2. Sarah says

      October 02, 2015 at 11:40 pm

      5 stars
      These look lovely! As Marisa said – they’d be great with a cup of tea!

      Reply
    3. J @ A Hot Southern Mess says

      October 04, 2015 at 1:48 am

      5 stars
      You can’t go wrong with pumpkin! I’m adding this recipe to my list of yummy GF foods to make! Thanks for sharing!

      Reply
      • Leslie Osborne says

        October 04, 2015 at 3:09 am

        Awesome J! They are so light and fluffy, hope you enjoy them:)

        Reply
    4. Byron Thomas says

      October 05, 2015 at 11:41 am

      Oh, I am in love with this recipe so much! I’m sitting here at my desk with a coffee and would love to be able to reach right through my computer screen to grab a couple of these. 🙂

      Reply
      • Leslie Osborne says

        October 06, 2015 at 11:02 pm

        Thank you Byron! Yes they are totally scrumptious, and I only got to taste one because the rest went to my mom. I will have to make these again soon:)

        Reply
    5. Rosemary @anitalianinmykitchen says

      October 06, 2015 at 7:27 pm

      5 stars
      These muffins sound and look so delicious, I am always looking for muffin recipes, I plan on making these tomorrow, I have a huge pumpkin justing waiting.

      Reply
      • Leslie Osborne says

        October 06, 2015 at 11:02 pm

        Awesome Rosemary! Let me know how they turn out:)

        Reply
    6. Cassandrea at chewsandbrews.ca says

      October 06, 2015 at 9:23 pm

      5 stars
      These looks great! And I love the photos!

      Reply
      • Leslie Osborne says

        October 06, 2015 at 11:03 pm

        Thank you Cassandrea!

        Reply
    7. Deepika@EasyBabyMeals says

      October 08, 2015 at 5:25 am

      5 stars
      Oh my, the photographs are stunning. I loved the recipe too. Planning to make these soon.

      Reply
      • Leslie Osborne says

        October 08, 2015 at 4:27 pm

        Thank you Deepika! Let me know how they turn out if you make them:)

        Reply
    8. Sara @ Life's Little Sweets says

      October 08, 2015 at 6:52 am

      5 stars
      Mmmm, these look wonderful, I love using coconut sugar too, thank you for sharing this yummy recipe!

      Reply
    9. Rachel @ Simple Seasonal says

      October 08, 2015 at 12:30 pm

      5 stars
      I’m loving all of the pumpkin recipe that are floating around the web right now, and this one is no exception. I like that you used coconut sugar. Just recently I’m getting more comfortable about using it in baking recipes. It’s nice to enjoy something sweet knowing that its not packed full of refined sugars!

      Reply
      • Leslie Osborne says

        October 08, 2015 at 4:26 pm

        Thank you Rachel! I am also just getting around to experimenting with coconut sugar. I have loved using it because of the caramel-like flavors it imparts:)

        Reply
    10. Choclette says

      October 08, 2015 at 7:55 pm

      4 stars
      Ooh they do look good. Canned pumpkin isn’t so easy for us to get over here or I would make some like a shot. Love baking with coconut sugar.

      Reply
    11. Ciao Florentina says

      October 09, 2015 at 4:11 am

      5 stars
      I am ready for all pumpkin treats to land on my lap. It is time ! lol

      Reply
    12. WhitBit's Indian Kitchen says

      October 09, 2015 at 7:47 pm

      These are right up my alley! They look so deliciously spiced!

      Reply
    13. Jessica says

      October 10, 2015 at 7:33 pm

      I love these fall flavors! I think I’d have a hard time not eating all of that batter before it made it into the muffins tins 🙂

      Reply
    14. Molly Kumar says

      October 11, 2015 at 6:58 am

      5 stars
      They look so pretty snuggled in those parchment paper….Delicious!!

      Reply
    15. Joy @ Joy Love Food says

      October 11, 2015 at 2:09 pm

      5 stars
      I can never have too many pumpkin recipes, these muffins with the coconut sugar sound wonderful!

      Reply
    16. Oana @AdoreFoods says

      October 14, 2015 at 1:46 am

      4 stars
      Cannot have enough of pumpkin recipes! Have to make these delicious sweet treats!

      Reply
    17. Snowhawk says

      November 03, 2015 at 2:13 am

      Good grief! Do these REALLY NEED that much sugar?!?
      I am trying to cut back on sugar and while I know the GI in coconut sugar is low… THAT seems like an awful lot.
      Thanks for your reply!
      Snowhawk

      Reply
      • Leslie Osborne says

        November 03, 2015 at 11:10 pm

        I totally get you! Although it might seem like a lot, this recipe makes 24 muffins. You could certainly try using maybe 1/2 cup less, but the texture will be affected somewhat. With the flavor of pumpkin and the use of spices, I think the sweetness balances out really well.

        Thanks,
        Leslie

        Reply
        • Malorie says

          September 23, 2018 at 6:27 pm

          5 stars
          Just thought I would share that I did 1 cup of coconut sugar and a drizzle of honey. Texture is still really good! It is more of a bread type muffin but with butter or nut butter it is really good! I am making them for my daughter and she is used to less sweet muffins so they are great. Thank you~

          Reply
          • Leslie Osborne says

            September 24, 2018 at 11:18 am

            Thank you for sharing! glad you enjoyed the muffins!

            Reply
    18. Tim Miller says

      September 26, 2016 at 10:41 am

      5 stars
      These look delicious!

      Reply
      • Leslie Osborne says

        September 26, 2016 at 11:33 am

        Thank you Tim!

        Reply
    19. Haunnah says

      February 18, 2019 at 11:07 pm

      5 stars
      These are excellent! Love the texture and fall spices. One question- Do you measure the coconut oil in melted form or measure it in solid form?

      Reply
      • Leslie Osborne says

        February 19, 2019 at 8:17 am

        Good question! You can do it either way because you’ll end up with the same amount when it’s melted too. Make it easy on yourself and measure it solid if your coconut oil is solid in the container.

        Quick tip: Also, I’m not sure if you watched the video, but I actually didn’t use any muffin papers to line the muffin pan. Instead, I oiled and floured the muffin pan. The muffins will slide right out of the pan this way, so if you don’t have any muffin papers, you don’t need to worry about them. I need to rephotograph the muffins without muffin papers to avoid confusion.

        Please check back in and let us know how they turned out! Your feedback is essential for readers.

        Reply

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