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Cinnamon Sugar Pumpkin Muffins Recipe [Dairy-Free & Gluten-Free]

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This gluten-free and dairy-free cinnamon sugar pumpkin muffins recipe makes a delicious fall treat.

Enjoy these yummy pumpkin muffins for breakfast or a tasty snack!

We also have a non-GF chocolate chip pumpkin pancake muffins recipe.

Top down view of seven gluten free pumpkin muffins on a white plate on a table.

This post contains affiliate links. As an Amazon Associate and a participant in other affiliate programs, we earn a commission on qualifying purchases.

Cinnamon Sugar Pumpkin Muffins Dairy & Gluten-Free Recipe

Whip up these semi-homemade muffins in about 30 minutes. They are perfect for fall mornings as well as for breakfast on Thanksgiving day.

This recipe is easy enough for the kids to help with as well. Baking together is a fantastic way to work on math and allows them to practice measuring ingredients. Kids can also assist with stirring everything together.

For this recipe, we recommend King Arthur Gluten-Free Muffin Mix. It is our favorite one based on taste and texture. We also use several different King Arthur baking mixes and think they all turn out great.

If you have a different gluten-free mix you like, you may use that instead, but you may need to adjust some of the other ingredients and baking time.

Close up side view of pumpkin muffins on a round white plate with a blue wall in the background.

DF GF Pumpkin Muffin Ingredients:

How to make Dairy-Free & Gluten-Free Pumpkin Muffins:

Preheat your oven to 375 degrees Fahrenheit.

Start by mixing together the pumpkin purée, oil, eggs, and milk. Then stir in the muffin mix, pumpkin pie spice and then the pecans.

Add liners to your muffin tray. Fill liners about ¾ full with muffin batter.

Before putting in the oven, sprinkle the tops with cinnamon sugar. To make cinnamon sugar, combine equal parts cinnamon and granulated white sugar.

Bake muffins for approximately 20 minutes or until toothpick comes out clean.

More Gluten-Free Recipes:

Side view of muffins on plate.

Gluten-Free Pumpkin Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make yummy semi-homemade gluten-free and dairy-free pumpkin muffins. They are so easy and delicious!

Ingredients

  • 1 box (16 oz) King Arthur Gluten-Free Muffin Mix
  • 7 oz can of Pumpkin Purée
  • 2 eggs
  • 1 cup (8 oz) Unsweetened vanilla almond milk
  • 1 ½ cups Raw pecan pieces
  • 2 TBSP Olive oil
  • 1 ½ tsp Pumpkin pie spice
  • Cinnamon sugar for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Start by mixing together the pumpkin purée, oil, eggs, and milk. 
  3. Then stir in the muffin mix, pumpkin pie spice and then the pecans.
  4. Add liners to your muffin tray. Fill liners about ¾ full with muffin batter.
  5. Before putting in the oven, sprinkle the tops with cinnamon sugar. To make cinnamon sugar, combine equal parts cinnamon and granulated white sugar.
  6. Bake muffins for approximately 20 minutes or until toothpick comes out clean.

Notes

You may need to adjust your recipe and cooking times if you use other brands of muffin mixes.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 34mgSodium: 57mgCarbohydrates: 24gFiber: 3gSugar: 18gProtein: 3g

Nutrition information isn't always accurate and may vary based on ingredients and measurements used.

Did you make this recipe?

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