Skip to main content New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 322 cals
Original recipe yields 12 servings (12 muffins)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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 g fat; 43 g carbohydrates; 6.9 g protein; 31 mg cholesterol; 517 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

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...