Looking to enjoy a pumpkin muffin on a gluten-free diet? Then these delicious, low sugar Gluten Free Pumpkin Muffins are just for you. Perfect for breakfast or a quick snack, you’ll feel the taste of fall as soon as you bite in!
The perfect addition to your menu this fall! Try these Gluten Free Pumpkin Muffins and I promise, even the pickiest toddler will be pleased!
What You Need to Make this Recipe
How to Make this Recipe
(1 + 2) Preheat the oven. Combine the dry ingredients together in a small bowl.
(3) Combine the remaining ingredients (except the pumpkin seeds if using as garnish) in a large bowl.
(4 + 5) Whisk the dry ingredients into the wet.
(6) Evenly distribute batter into muffin liners. Top with pumpkin seeds before baking for garnish. Omit if chocking hazard for your toddler.
Pull out of the oven and relish in the beauty of these Gluten Free Pumpkin Muffins!
Seriously, they are the perfect taste of fall!
To make sure you get the same consistent quality every time, keep this tip in mind:
- Combine the baking agents and flour in a separate bowl. The pumpkin puree is a bit thick so making this a one bowl recipe may result in a product a little off in the rise.
Now, to make these your own, try these tips!
- Add in cranberries or favorite fall dried fruit for a fun twist!
- Add a 1/2 teaspoon of nutmeg for a slightly more robust flavor.
- Omit brown sugar and opt for 2 to 3 tbsp of date syrup if trying to make these added sugar free.
Other Recipes you May Enjoy
If you liked these muffins, definitely check these other recipes out!
Gluten Free Pumpkin Muffins
- 1 1/2 cups rolled oats pulsed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 large egg
- 1 cup pumpkin puree
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/3 cup brown sugar
- 1/4 cup pumpkin seeds optional
- Preheat oven to 375 degrees F.
- To a small bowl, combine oat flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- To a large bowl, add the egg, pumpkin puree, oil, vanilla, milk, and brown sugar. Mix thoroughly together.
- Mix the dry ingredients into the wet.
- Line 9-muffin cups with baking liners. Evenly distribute the batter into the muffin liners and top if desired with pumpkin seeds. Bake for 18 minutes or until tops are lightly browned.
- Remove from oven and let cool before enjoying.
- Store muffins in an airtight container on the counter for 3 to 5 days, in the refrigerator for 7 to 10 days, or freeze for up to 3 months for best quality.