Gluten-Free Pumpkin Breakfast Muffins with Optional Cinnamon Cream Cheese Frosting

These pumpkin breakfast muffins are a delightful way to embrace the fall season. They’re gluten-free, dairy-free, and can be enjoyed with or without the cinnamon cream cheese frosting.

Muffin Ingredients:

  • 2 cups (300g) gluten-free 1:1 baking flour (such as Bob’s Red Mill)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 2 large eggs, room temperature
  • 1/2 cup minus 2 tsp coconut oil
  • 2 tsp orange-flavored olive oil (such as Costabile brand)
  • 1 tbsp butter, melted and cooled
  • 2 tsp vanilla extract (such as Singing Dog Vanilla)
  • 1 15 oz can pumpkin purée
  • 3/4 cup light brown sugar

For the Frosting (optional):

  • 4 oz cream cheese (use dairy-free if needed)
  • 4 tbsp butter (use dairy-free if needed)
  • 2 cups powdered sugar
  • A sprinkle of salt
  • 1 tsp vanilla extract (such as Singing Dog Vanilla)
  • 1 tsp cinnamon
  • A splash of milk (dairy or non-dairy) as needed for consistency


  1. Preheat your oven to 350°F (175°C). Line a muffin pan with liners.
  2. In a medium-sized bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Set aside.
  3. In a mixing bowl, beat together the eggs, coconut oil, orange olive oil, vanilla extract, pumpkin purée, and brown sugar until well combined.
  4. Gradually fold in the dry ingredients with a rubber spatula until just combined, taking care not to overmix.
  5. Use a 2-inch cookie scoop to place a heaping scoop of batter into each muffin liner.
  6. Bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

For the Frosting:

  1. If choosing to make the frosting, cream together the cream cheese and butter in a mixer for about 2 minutes.
  2. Gradually add the powdered sugar, salt, vanilla extract, and cinnamon. Beat on high for 2-3 minutes, adding a splash of milk if needed to reach the desired consistency.
  3. Once the muffins are cool, spread or pipe the cinnamon cream cheese frosting on top.


  • For a completely dairy-free version, ensure that both the butter and cream cheese used in the frosting are dairy-free alternatives.
  • The frosting is optional, and the muffins can be enjoyed as they are for a less indulgent breakfast or snack option.

Enjoy these warm, spiced pumpkin muffins on their own, or elevate them with the creamy, sweet, and cinnamon-spiced frosting for an extra special treat!

content team

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