Gluten-free Pumpkin Muffins

1 comment

These pumpkin muffins are gluten-free, dairy-free and packed with feel good ingredients like oat flour, pumpkin puree, and delicious pumpkin spice.

gluten-free pumpkin muffins

Gluten-free Pumpkin Muffins

If you’re looking for the perfect fall treat to bake this season, this recipe is the one for you!

These melt-in-your-mouth pumpkin muffins are filled with delicious pumpkin and cinnamon flavor. They’re not overly sweet, and are easy to grab in the morning before a workout or as a light snack. The oat flour adds the perfect fluffy texture, and even adds a boost of fiber and whole-grains.

Gluten-free Pumpkin Muffins

Muffins are one my favorite baked good for many reasons: they’re easy to make, they’re the perfect sized treat when you’re craving something sweet, and they freeze well so you’re always stocked with delicious treats.

What you’ll need to make these gluten-free pumpkin muffins

  • pumpkin puree- make sure you’re using 100% pumpkin and not pumpkin pie filling
  • oat flour- I prefer buying pre-made oat flour for this recipe, but it would also work with homemade oat flour, or all-purpose flour for a non-gluten free version!
  • eggs- used as a binder and to help get that perfect fluffy texture
  • oil- I used light olive oil, but you can use any neutral tasting liquid oil
  • coconut sugar- one of my go-to sweeteners for its rich color and caramel-like flavor
  • maple syrup- if you wanted slightly less sweeter muffins, you can skip the maple syrup in this recipe
  • vanilla extract- just a little for added flavor!
  • pumpkin pie spice + cinnamon- I used both pumpkin pie spice + cinnamon to add the perfect blend of warm flavors

These muffins come together in just about 30 minutes! They’re truly the perfect treat to prep for the week. Spread some butter or nut butter on them for the ultimate flavor combo.

Gluten-free Pumpkin Muffins

I can’t wait for you guys to try this recipe. If you do, be sure to check out some of my other pumpkin recipes to make with that leftover canned pumpkin!

Other pumpkin recipes you’ll love:

Creamy Pumpkin Pasta Sauce

Gluten-free Pumpkin Snickerdoodles

Pumpkin Bread with a Maple Cream Cheese Glaze

Gluten-free Pumpkin Blondies

Gluten-free Pumpkin Muffins

5 from 2 votes
Course: Baked Goods
Servings

12

servings
Prep time

10

minutes
Cooking time

22

minutes
Total time

32

minutes

NOTES: the ingredients should list 1 cup of pumpkin not 1 can! some browsers are showing the can version but working on getting it updated 🙂

Ingredients

  • 1 cup pumpkin puree

  • 1 + 2/3 cups oat flour

  • 1/2 cup liquid oil, I used light olive oil

  • 2 eggs

  • 2/3 cup coconut sugar

  • 1/4 cup pure maple syrup

  • 1 tsp vanilla extract

  • 1 tsp pumpkin pie spice

  • 1/2 tsp cinnamon

  • 1 tsp baking soda

  • 1/2 tsp salt

  • Rolled oats, to sprinkle on top

  • **Optional Sugar Glaze
  • 1/3 cup powdered sugar

  • 1 tsp water

Directions

  • Preheat the oven to 350 F.
  • In a large bowl, whisk together the pumpkin puree, eggs, oil, coconut sugar, maple syrup, vanilla extract, pumpkin spice and cinnamon until smooth.
  • Add in the oat flour, salt and baking soda and stir together until evenly mixed.
  • Line a 12-count muffin tin with paper liners, and pour in about 1/4 cup of batter into each cup, filling it 3/4 of the way. Sprinkle the tops of the muffins with a few rolled oats if desired.
  • Bake for 22-25 minutes, until firm to touch and a toothpick comes out clean. If adding the sugar glaze, whisk the powdered sugar and water until thick and drizzle it over the muffins once they’re cooled.
  • Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to two weeks.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

One Comment

  1. Turned out delicious! I over baked them a bit but they are still perfectly light and moist! Five stars

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