Gluten Free Pumpkin Muffins

We had a halloween party at our gym last weekend and I wanted to make something delicious but not too sweet. Because I knew there would be a lot of dessert and candy to go around. So I decided on a pumpkin muffin with a little bit of icing on top. They turned out PERFECT. Definitely the right amount of sweetness. You can eat a whole one without making yourself sick.

Gluten Free Pumpkin Muffins
Prep 15 min
Cooking 30 min
Servings 12


For the muffins:

  • 1 1/2 cups canned pumpkin (366g)

  • 2 eggs

  • 1/3 cup pure maple syrup (83 mL)

  • 2 tbsp unsalted butter, melted

  • 1/2 cup nonfat plain Greek yogurt (114g)

  • 1/2 cup unsweetened almond milk (120 mL)

  • 1 tsp vanilla extract

  • 1 1/2 cups gluten free flour (I like Bob’s Red Mill Gluten Free 1 to 1 baking flour) (222g)

  • 2 tsp pumpkin pie spice

  • 1 tsp baking soda

  • pinch of salt

For the icing:

  • 1 cup powdered sugar (120g)

  • 1/2 tsp vanilla extract

  • 1 tbsp unsweetened almond milk


  1. Preheat oven to 350F

  2. Line a muffin tin with liners and spray the inside with cooking spray (it makes them easier to peel)

  3. In a large bowl, blend the pumpkin, eggs, maple syrup, butter, Greek yogurt, almond milk and vanilla extract

  4. In a separate bowl whisk together the gluten free flour, pumpkin pie spice, baking soda and salt

  5. Pour the dry ingredients into the wet ingredient and stir until combined

  6. Scoop the batter evenly into the 12 muffin liners and bake for about 30 minutes. Check with a toothpick, if it comes out clean, they’re done. Place on a wire rack to cool.

  7. Add all of the ingredients for your icing to a bowl and stir until it turns to icing

  8. Scoop into a zip lock bag and cut a corner to drizzle the icing on top of your cupcakes (once they’re fully cooled). I made a spiderweb design on mine for Halloween.

Nutrition Facts
Servings 12
Amount Per Serving:
Calories 175
Total Fat 3 g
Sodium 135 mg
Total Carbohydrate 34 g
Dietary Fiber 1 g
Sugars 18 g
Protein 3 g