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Gluten-Free Pumpkin Muffins with Fresh Pumpkin Puree

This is an excellent way to to use up your pumpkin insides for carving – If you plant to cook your carving pumpkins you can opt for organic ones or eating pumkpins that are still perfectly carveable!


  • 1 1/2 cups fresh pumpkin puree (made from roasted pumpkin, see instructions below)
  • 1 3/4 cups gluten-free all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, melted (or coconut oil for dairy-free option)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk (dairy or dairy-free)
  • 1/2 cup chopped nuts or chocolate chips (optional)
  • Pumpkin seeds for topping (optional)


To Make Fresh Pumpkin Puree:

  1. Preheat your oven to 350°F
  2. Cut a small sugar pumpkin in half, remove the seeds and stringy insides.
  3. Place the pumpkin halves, cut side down, on a baking sheet lined with parchment paper.
  4. Roast in the preheated oven for about 45-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
  5. Remove the pumpkin from the oven, let it cool, and then scoop out the flesh.
  6. Puree the roasted pumpkin flesh in a blender or food processor until smooth. Measure out 1 1/2 cups for this recipe and use the rest for other dishes or freeze it for later.

To Make the Pumpkin Muffins:

  1. Preheat your oven to 350°F. Line a muffin tin with paper liners or grease it well.
  2. In a medium-sized bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set this dry mixture aside.
  3. In another large mixing bowl, combine the melted butter (or coconut oil), granulated sugar, and brown sugar. Mix until well combined.
  4. Add the eggs and vanilla extract to the sugar mixture and beat until the mixture is smooth and slightly fluffy.
  5. Stir in the fresh pumpkin puree until it’s fully incorporated.
  6. Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the dry mixture, mixing until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
  7. If you want to add chopped nuts or chocolate chips, gently fold them into the batter.
  8. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  9. If desired, sprinkle a few pumpkin seeds on top of each muffin for added texture and to look *Cute*
  10. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Remove the muffins from the oven and allow them to cool in the muffin tin for 5-10 minutes. Then transfer them to a wire rack to cool completely.
  12. Once the muffins have cooled, serve and enjoy your gluten-free pumpkin muffins made with fresh pumpkin puree!

These muffins are a delicious way to use fresh pumpkin and are perfect for the fall season. Enjoy!

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