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Gluten Free Pumpkin Muffins

If you have a gluten intolerance or simply try to keep your gluten intake to a minimum, it can be tricky to find delicious snack recipes. This recipe for pumpkin muffins ticks all the boxes, its healthy, has a variety of strong flavours and is easy to eat on-the-go.


Preparation time

40 minutes 

Cooking time

20 mins





1 ¾  cup gluten-free flour

¼ cup gluten-free coconut flour

1 teaspoon baking soda

2 teaspoons xanthan gum

1 teaspoon gluten-free baking powder

1 teaspoon cinnamon

1/8  teaspoon nutmeg

pinch of ground ginger 

½ teaspoon Cheetham Salt

½ cup Watsonia butter (use Earth Balance for dairy free)

1 1/3 cup packed light brown sugar

2 Fresha eggs

1 teaspoon vanilla

1 cup Australian Organic Farmers pumpkin puree

1/3 cup milk  (use almond, soy or coconut milk for dairy free)

½ cup chopped nuts or raisins (optional)

1/4 cup of icing sugar

2 Tablespoons of water



  • Preheat the oven to 175 degrees C.  
  • Generously grease 12 regular sized muffin tins.  
  • In a large bowl, whisk together the Gluten-Free Flour, coconut flour, baking soda, xanthan gum, baking powder, cinnamon, nutmeg, ginger, and salt until it becomes one uniform consistency. 
  • In a separate bowl using an electric mixer cream the butter until white. 
  • Add the sugar and beat until fluffy, about 5 minutes.
  • Add the eggs, one at a time.
  • Stir in the pumpkin puree.
  • Stir in the dry ingredients in two parts, alternating with the milk.
  • Add optional chopped nuts or raisins.
  • Spoon the batter into the prepared muffin cups.  Give the muffin tin a good tap or two on the counter to settle the mix. 
  • Bake at 175 degrees C for 15 -18 minutes.
  • Let cool. 
  • Mix icing sugar and water until smooth and drizzle over muffins