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Gluten Free Pumpkin Muffins

Rated as 2.5 out of 5 Stars

"When we started a gluten-free, casein-free diet for my son, I desperately needed a good muffin recipe. This is it! These gluten-free, dairy-free (watch ingredients on chocolate chips!) muffins are the best my family has tasted. My 6-year-old would eat these all day if I let him."
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35 m servings 322
Original recipe yields 12 servings (12 muffins)


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
  3. Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.


  • Cook's Note:
  • You can use any other gluten-free flour in place of the soy flour. You can substitute raisins for the chocolate chips.

Nutrition Facts

Per Serving: 322 calories; 15.1 43 6.9 31 517 Full nutrition

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Read all reviews 2
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The taste of these muffins is ok. There are no starches really, just heavy flours. The notes say to use any gf flour in place of the ones listed. I used 3/4 c of sorghum flour plus 1/4 cup of b...

I used Bobs Red Mill 1 for 1 for flour and used potato flakes because I didn’t have rice cereal. They are ok but kind of heavy. Seems like they need some liquid so last 6 muffins I added almon...