These Gluten Free Pumpkin Muffins are easy to make, packed with all the warm spices, and so delicious! They are gluten free, dairy free and made in under 30 minutes.
My gluten free applesauce oatmeal muffins are one of my most popular recipes and my gluten free banana muffins are also a hit. I knew I wanted to make a pumpkin version. Swapping the applesauce for pumpkin and adding a little extra sweetener and these will become your new favorite fall muffin!
Ingredients for gluten free pumpkin muffins
Gluten Free Oats- Gluten free oats are used in these which are naturally gluten free, but they are regularly cross contaminated so look for ones that have gluten free on the label. One Degree Organic Oats and Bob's Red Mill Oats are my favorites.
Gluten Free Flour- look for a gluten free blend to get the best result. Namaste Perfect Flour Blend and King Arthur Measure for Measure are my favorites.
Sweeteners- just ½ cup of sugar is used and ¼ cup of maple syrup combine to make these the perfect sweetness.
Spices- pumpkin pie spice which is a mix of cinnamon, ginger, nutmeg and cloves then a little more cinnamon is added for a little extra boost.
Pumpkin- canned pumpkin is the star ingredient that infuses these muffins with its unmistakable autumnal essence.
Milk- any milk of choice depending on your dietary needs. I've used oat, almond and dairy milk and they all work great.
Egg- this helps hold the muffins together. I do think an egg replacement like a flax egg would work great here.
Making Pumpkin Muffins
With the exception of the topping, the ingredients are all mixed in one bowl and ready for the oven in under 10 minutes. The topping is just a few ingredients and mixed up first so they come together quickly once the batter is ready. Scoop the batter into a muffin tin lined with parchment liners, top with the oat topping and bake 15-17 minutes and they are ready to enjoy!
I added a simple powdered sugar and water glaze on top for pictures, it doesn't make or break the recipe so it's not a must when making these muffins.
Storing muffins
These are great stored covered at room temperature for up to a week. They also freeze great and thaw to be just as good as fresh.
Whether enjoyed as a convenient breakfast option or a healthy snack these muffins are the perfect treat. Plus, they make your kitchen smell like a cozy haven of autumn, making them a must-bake during the fall months. Here are some more pumpkin recipes to try:
- Pumpkin Pop Tart Bars (paleo and vegan)
- Vegan Pumpkin Pie Crumb Bars (paleo)
- Pumpkin Cheesecake Bars (grain free)
- Paleo Pumpkin Chocolate Chip Blondies
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Gluten Free Pumpkin Muffins
Ingredients
- 1 ½ cups gluten free oats
- 1 ¼ cups gluten free flour
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup canned pumpkin
- ½ cup milk of choice
- ¼ cup maple syrup
- 1 large egg
Topping
- ¼ cup gluten free oats
- 1 tablespoon sugar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 400° and line a muffin pan with 12 liners.
- In a small bowl make the crumb topping. Combine the oats, sugar, pumpkin pie spice and coconut oil together and mix until well combined.
- In a large bowl, combine oats, flour, sugar, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon and stir to combine. Add in the pumpkin, milk, maple syrup, and egg and stir until fully mixed. Scoop evenly into muffin pan and top with oat topping. Bake for 15-17 minutes.
- Store covered at room temperature for up to a week.
Notes:
Nutrition Information
Leave a Comment