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!
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.
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.
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!
More Pumpkin recipes from Bessie Bakes
Pumpkin Pie with Gingersnap Crust
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.
Gluten Free Spiced Pumpkin Muffins | Coconut Oil
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.
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 🙁
They would perfect for a tea or shower, Marisa. Thank you for the rating:)
These look lovely! As Marisa said – they’d be great with a cup of tea!
You can’t go wrong with pumpkin! I’m adding this recipe to my list of yummy GF foods to make! Thanks for sharing!
Awesome J! They are so light and fluffy, hope you enjoy them:)
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. 🙂
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:)
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.
Awesome Rosemary! Let me know how they turn out:)
These looks great! And I love the photos!
Thank you Cassandrea!
Oh my, the photographs are stunning. I loved the recipe too. Planning to make these soon.
Thank you Deepika! Let me know how they turn out if you make them:)
Great! I ended up being out of brown sugar and enough for 1 cup, and then did 1/2 cup of sugar in the raw. Still great. I can’t do a lot of sugar and it was excellent!
I’m glad you liked the muffins, thank you for sharing!
Mmmm, these look wonderful, I love using coconut sugar too, thank you for sharing this yummy recipe!
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!
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:)
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.
I am ready for all pumpkin treats to land on my lap. It is time ! lol
These are right up my alley! They look so deliciously spiced!
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 🙂
They look so pretty snuggled in those parchment paper….Delicious!!
I can never have too many pumpkin recipes, these muffins with the coconut sugar sound wonderful!
Cannot have enough of pumpkin recipes! Have to make these delicious sweet treats!
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
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
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~
Thank you for sharing! glad you enjoyed the muffins!
These look delicious!
Thank you Tim!
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?
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.