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!
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Why you Need to Make this Pumpkin Muffin Recipe
The perfect addition to your menu this fall! Try these Gluten Free Pumpkin Muffins and I promise, even the pickiest toddler will be pleased!
The pumpkin in these gluten free muffins keeps them moist and satisfying, alongside hearty oats, and warming spices for that traditional autumnal flavor. The pumpkin also adds a special nutrition boost and is worth incorporating into your seasonal spread!
What You Need to Make these Healthy Pumpkin Muffins
Ingredient Tips
- Customize with Add-ins:
- Add in cranberries or favorite dried fruit for a fun twist!
- For a slightly more robust flavor, add in 1/2 teaspoon of nutmeg.
- Add in 3 Tbsp dark chocolate chips for a little extra sweetness!
- For a little extra protein, add in a full serving of your favorite unflavored protein powder. Note that this might make the muffins a little more dense!
- Pumpkin Puree: While purchasing unsweetened canned pumpkin is a great quick option for these muffins, if you’re opting to make your own pumpkin puree (don’t forget to save those seeds for a tasty snack!), check out my Sweet Potato Muffin Recipe as the procedure will be the same! You can mash your pumpkin or pop it in the food processor to make it super smooth!
- Side note here to be VERY CAREFUL when cutting your pumpkin; se a very sharp knife and give yourself plenty of time!
- Pumpkin Pie Spice: You can either buy a pre-made spice mix or if you like to keep your spices separate, here’s a recipe for this spice mix! If you love this flavor combo as much as me, try it in a Frozen Pumpkin Spice Latte, Pumpkin Spice Greek Yogurt, or on Pumpkin Pie Spiced Nuts!
Ingredient Swaps
- Oat Flour: This recipe was developed with oat flour but should still work well with an all purpose gluten free flour blend.
- Sugar: Omit brown sugar and opt for 1/3 cup of date syrup if trying to make these added refined sugar free.
- Oil: Any neutral baking oils can be used in this recipe like vegetable, canola, avocado oil, or even light extra virgin olive oil.
- Vegan: Substitute your favorite non-dairy alternative and to remove the egg, you can add a flax egg. However, note that this will increase the density of these muffins!
How to Make this Gluten free Muffin 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!
Recipe Notes + Expert Tips
- If you have CELAIC DISEASE, double check the labels on your oats and ensure they are certified gluten free!
- To make sure you get the same consistent quality every time, 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.
- To make these muffins into a gluten free pumpkin bread, prepare the batter as mentioned then pour into to a parchment-lined or greased bread pan. Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the bread pan for 10 minutes, elevated on a cooling rack. Remove and cool for an additional 10 minutes before slicing.
FAQ for these Easy Pumpkin Muffins
Similar to sweet potatoes, pumpkins are packed with vitamins and minerals such as beta-carotene (which converts to vitamin A in the body), vitamin C, and other antioxidants.
Compared to sweet potato, 1 cup of pumpkin clocks in at about a third less calories while still containing plenty of those nutrients mentioned. While sweet potato does provide an impressive nutrient profile, if you’re looking for another fall starch to incorporate into your diet, pumpkin is a great option!
When purchasing canned pumpkin, there are likely a few different varieties included in a single can. These pumpkins are processed together to achieve uniform flavor every time you purchase. This is very useful to bakers who want that consistency each season (and is also SUPER convenient)!
If you are planning to make your own pumpkin puree, check out this guide for more information but basically, look for smaller, sugar pumpkin varieties! They’ll be your best bet for achieving that classic pumpkin flavor.
Also, if you have extra pumpkin puree, place in a container and pop in the freezer for future use!
Other Healthy Muffin Recipes you May Enjoy
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Gluten Free Pumpkin Muffins
Ingredients
- 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
Instructions
- 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.
Notes
- Customize with Add-ins:
- Add in cranberries or favorite dried fruit for a fun twist!
- For a slightly more robust flavor, add in 1/2 teaspoon of nutmeg.
- Add in 3 Tbsp dark chocolate chips for a little extra sweetness!
- For a little extra protein, add in a full serving of your favorite unflavored protein powder. Note that this might make the muffins a little more dense!
- If you have CELAIC DISEASE, double check the labels on your oats and ensure they are certified gluten free!
- To make sure you get the same consistent quality every time, 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.
- To make these muffins into a gluten free pumpkin bread, prepare the batter as mentioned then pour into to a parchment-lined or greased bread pan. Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the bread pan for 10 minutes, elevated on a cooling rack. Remove and cool for an additional 10 minutes before slicing.
Nutrition Per Serving
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