These 30-minute gluten-free muffins are healthy, delicious, and super easy to make! Made with almond milk, pumpkin puree, maple syrup, and pumpkin pie spice, these oil-free muffins are fluffy, moist, and full of cozy Fall flavors. Topped with dairy free cream cheese frosting- a subtly sweet, creamy addition!

a closeup photo of pumpkin muffins topped with frosting.

Recipe Highlights

  • Gluten-Free & Dairy-Free
  • Easy, 30-minute recipe
  • Healthy & Oil Free
  • Kid-Friendly
  • Delicious seasonal flavors!

What Makes This Recipe Great

The holiday season is full of sweets and treats and while it’s so fun to indulge in the festive recipes, it can leave you feeling pretty drab. I set out to create a delicious, healthy treat that is super tasty, without all the calories. 

The gluten-free muffins are so yummy! Pumpkin-pie-flavored muffins topped with a dairy-free maple cream cheese frosting- the perfect seasonal treat that won’t leave you feeling bad!

Ingredient Notes

recipe ingredients in nesting bowls and labeled

Gluten-Free Muffins

Gluten-Free Flour: I like King Arthur’s gluten free flour blend for gluten free baking. This is a 1:1 substitute for regular flour. It contains xanthan gum, which is a binding agent. This helps gluten free baked goods keep their shape.

Pumpkin Puree: Use a can of unsweetened pumpkin puree, not pumpkin pie filling. 

Almond Milk: I used almond milk for this recipe. You can use your favorite non-dairy milk of choice or regular milk if you prefer it. 

Pumpkin Pie Spice: If you don’t have this spice blend on hand, you can make your own. See my tips & tricks below for a quick and easy recipe. 

Applesauce: I used unsweetened applesauce as a replacement for oil or butter. If you’d prefer, you can substitute coconut oil in the same quantity. You can also use a dairy free butter like Kite Hill or Miyokos. 

Dairy Free Cream Cheese Frosting

Cream Cheese: I like Kite Hill’s dairy free cream cheese. If you have a preferred vegan cream cheese, feel free to use it!

Maple Syrup: This gives such a deep, delicious flavor to the frosting. I use pure maple syrup, which you can find almost everywhere. 

Recipe Step by Step

step by step recipe how to photos
  1. Combine the wet ingredients in a bowl or stand mixer and mix well. 
  2. Add the dry ingredients to a separate bowl and stir until combined. 
  3. Slowly add the dry ingredients to the wet ones and stir until just combined without overmixing. 
  4. Spray a 12-cup muffin tin with avocado oil, then fill each one almost to the top with the batter. 
  5. Bake for 22-24 minutes until a toothpick inserted into the middle comes out clean. 
  6. ​​While the muffins are baking, combine the frosting ingredients in a bowl and mix well until smooth. 
  7. Let the muffins cool completely, then spread frosting on each one. Enjoy!
an overhead shot of gluten-free muffins baked in a muffin tray

Mary’s Tips & Tricks

Muffin Batter: Discard any leftover muffin batter as it will not keep well. 

Storage: Store unfrosted at room temperature for up to 4 days. Store the frosting in the refrigerator. Frost when ready to serve and enjoy!

Freezing: You can freeze your unfrosted gluten-free muffins in the freezer for up to 6 months. Defrost overnight in the refrigerator and store at room temperature once thawed. 

Frosting: This easy frosting recipe is also vegan! Use this vegan cream cheese frosting for other recipes like red velvet cake, cupcakes, and other muffin varieties. Substitute your favorite sweetener for the maple syrup if you prefer a more mild flavor. 

Add-Ins: You can fold in ½ cup of chocolate chips or nuts to your mixed muffin batter. 

Pumpkin Pie Spice Recipe: Combine 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 3/4 tsp ground cloves, and 3/4 tsp allspice. Measure out 3 tsp for this recipe and save the rest for later use.

an overhead shot of pumpkin muffins cooling on a baking rack, some with frosting on top

Recipe FAQs

How do you make gluten-free muffins less dense?

More liquid will make the muffins less dense. If your batter is too thick, the muffins will turn out dense and dry. 

Are gluten-free muffins healthy?

Yes! These muffins are oil-free, refined-sugar-free, and more allergy-friendly than other recipes. This recipe cuts the calories in common muffin recipes in half!

What is the best flour for gluten-free muffins?

The best flour is a measure for measure flour, which makes it a 1:1 substitute for regular flour. I use a gluten free flour blend that contains xanthan gum. This is a binding agent that replaces the gluten in the flour to help keep the baked goods keep their shape.

Can I make these muffins with almond flour?

I haven’t tested this out, but if you want to try it, let me know how they turn out in the comments. 

frosted muffins on a white tray with a bite taken out of one

More Gluten-Free Muffins Recipes

Orange Cranberry Gluten-Free Muffins

Lemon Poppyseed Muffins

Banana Bread Chocolate Chip Muffins

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Easy Pumpkin Muffins with Dairy Free Cream Cheese Frosting

These 30-minute gluten-free muffins are fluffy, moist, & full of cozy Fall flavors. Topped with maple-flavored dairy free cream cheese frosting- a subtly sweet, creamy addition!
5 from 6 votes
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Ingredients

Wet Ingredients

  • 2 eggs
  • 1 cup coconut sugar
  • ¼ cup pure maple syrup
  • 1 15 oz can pumpkin puree
  • ¼ cup unsweetened apple sauce
  • cup almond milk

Dry Ingredients

  • 2 cups gluten free 1:1 flour, I used King Arthur Baking brand
  • 1 tsp baking soda
  • 3 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp sea salt

Dairy Free Cream Cheese Frosting

Equipment

Instructions
 

  • Preheat oven to 350.
  • Combine the wet ingredients in a bowl and mix well.
  • Combine the dry ingredients in a separate bowl and stir until combined.
  • Add the dry ingredients into the wet ones and stir until just combined without overmixing.
  • Spray a 12-cup muffin tin with avocado oil, then fill each one almost to the top with the batter.
  • Bake for 22-24 minutes until a toothpick inserted into the middle comes out clean. 
  • While the muffins are baking, combine the frosting ingredients in a bowl and mix well until smooth.
  • Let the muffins cool completely, then spread frosting on each one. Enjoy!

Notes

Muffin Batter: Discard any leftover muffin batter as it will not keep well. 
Storage: Store unfrosted gluten-free muffins at room temperature for up to 4 days. Store the frosting in the refrigerator. Frost when ready to serve and enjoy!
Freezing: You can freeze your unfrosted gluten-free muffins in the freezer for up to 6 months. Defrost overnight in the refrigerator and store at room temperature once thawed. 
Frosting: This easy frosting recipe is also vegan! Use this vegan cream cheese frosting for other recipes like red velvet cake, cupcakes, and other muffin varieties. Substitute the maple syrup for your favorite sweetener if you prefer a more mild flavor. 
Add-Ins: You can fold in ½ cup of chocolate chips or nuts to your mixed muffin batter. 
Pumpkin Pie Spice Recipe: Combine 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 3/4 tsp ground cloves, and 3/4 tsp allspice. Measure out 3 tsp for this recipe and save the rest for later use.

Nutrition

Serving: 1muffin, Calories: 217kcal, Carbohydrates: 38g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 308mg, Potassium: 48mg, Fiber: 3g, Sugar: 19g, Vitamin A: 56IU, Vitamin C: 0.2mg, Calcium: 57mg, Iron: 1mg