Gluten-Free Pumpkin Muffins (Easy + Naturally Sweetened!)
These Gluten-Free Pumpkin Muffins are the real deal! They’re ridiculously moist and packed with cinnamon fall flavor. It’s an easy one-bowl recipe using oat flour, a touch of almond flour, and sweetened with pure maple syrup or honey. The best for a healthy breakfast, filling afternoon snack, or decadent late-night dessert. You’ll bake these on repeat all autumn long!
Easy Gluten-Free Pumpkin Muffins
If you’ve been here a while you know that I am ALL ABOUT the easy recipes. I am not a fancy baker in the least… I’ve got kids, I have very limited time 😉 This is good news for you though because that means you can make my recipes without having to be an expert baker. If you don’t believe me just try out my Easy Banana Cookies, Healthy Zuchinni Brownies, Gluten-Free Peach Crisp, and so many more! Check the steps below to see how we only use one bowl for these gluten-free pumpkin muffins too!
Ingredients For Gluten-Free Pumpkin Muffins
The ingredients for this gluten-free pumpkin muffin recipe are SUPER SIMPLE! I’m betting you have most of them in your kitchen as we speak.
- Eggs
- Pumpkin Puree (not pumpkin pie mix)
- Vanilla Extract
- Avocado Oil
- Plant Based Milk (or milk of choice)
- Pure Maple Syrup (honey should also work although I haven’t tested this)
- Cinnamon & Pumpkin Pie Spice
- Oat Flour (I make my own in 3 steps. Make sure your oats are gluten-free if needed)
- Almond Flour
- Pink Himalayan Salt & Baking Powder
Full measurements and instructions are in the printable recipe below 🙂
Gluten-Free Pumpkin Muffins Recipe
What makes these gluten-free pumpkin muffins gluten-free? Well, we actually don’t use 1:1 gluten-free flour. Instead we use my favorite naturally gluten-free flour combo… oat flour and a touch of almond flour! I use this flour blend for my Healthy Banana Coffee Cake and almost all of my Banana muffin recipes. It makes the perfect amount of fluff and moisture.
You literally can’t tell it’s made with these flours. Ask anyone who tries these gluten-free pumpkin muffins and they will say it’s made with regular flour :0 You can check out my blog post on healthy flour alternatives here if you want to find out the benefits of using these flours as opposed to processed white flour. I also have an IG TV video talking all about my favorite healthier flour alternatives! Definitely check it out 🙂
How To Make These Gluten-Free Pumpkin Muffins (Just One Bowl!)
Are you ready for this? Here’s how to make these gluten-free healthy pumpkin muffins. Add all wet ingredients to a medium bowl and mix. Add all dry ingredients to the bowl and mix. Bake. Allow to cool. Enjoy! Easy peasy lemon squeezy.
Can I Make These Gluten-Free Pumpkin Muffins Vegan?
These gluten-free pumpkin muffins are super easy to make vegan. Just use 1 flax egg in place of the two regular eggs. 1Tbs ground flax seed + 2 Tbs water, mix, and let sit 3-5 minutes until thickened. Let me know if you try this and if it turns out well 🙂
Healthy Gluten-Free Pumpkin Muffins
Autumn is upon us, and what better way to celebrate the season than with these delightful Gluten-Free Pumpkin Muffins? Bursting with moisture and packed with warm spices, these muffins are not only delicious but also incredibly easy to whip up. They’re perfect for a cozy breakfast, a midday snack, or even a late-night treat!
Gluten-Free Pumpkin Muffins Almond Flour
These muffins feature a perfect blend of oat flour and almond flour, giving them a tender crumb and a slight nutty flavor. Almond flour adds healthy fats and protein, making each muffin both satisfying and nutritious. Combined with the pumpkin puree, they’re a powerhouse of flavor and health benefits.
Best Gluten-Free Pumpkin Muffins
Many recipes claim to be the best, but these muffins truly stand out. The secret? They are made with simple, wholesome ingredients that come together in one bowl. Using oat flour keeps them gluten-free while providing a slightly chewy texture that pairs beautifully with the pumpkin and spices. You won’t believe how easy it is to create a batch of these scrumptious treats! I brought these muffins to Bible study and they were devoured! My kids also LOVE these muffins. We make them into mini muffins for the perfect bite-sized snack.
Make These Gluten-Free Pumpkin Muffins Mini
You can also use a mini muffin tin. I love this 50-cup mini muffin tin. I use this muffin tin for just about everything. Having mini muffins is the best for children or adults alike! I take them to Bible study, picnics, home gatherings and everything in between. Who doesn’t love eating 3-8 mini muffins instead of 1 larger muffin!? Much cleaner too because you just pop them into your mouth 🙂 SO yummy and cute.
Gluten-Free Pumpkin Muffins Near Me
If you’re looking for a quick snack or breakfast on the go, you might wonder, “Where can I find gluten-free pumpkin muffins near me?” While many cafes and bakeries are starting to embrace gluten-free options, nothing beats the taste of fresh, homemade muffins. Plus, making your own allows you to control the ingredients and customize them to your liking!
Gluten-Free Pumpkin Muffins No Sugar
For those looking to cut down on sugar, these muffins can easily be modified to be no sugar added. Sweetened naturally with pure maple syrup or honey, you can also adjust the sweetness to your preference. Consider using a sugar substitute like stevia or monk fruit.
37 amazing and EASY copycat dessert recipes. All these recipes are corn syrup-free, gluten-free, dairy-free, with vegan and nut-free options. Be prepared to take your taste buds back in time and enjoy these treats without guilt!
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I cannot wait for you to give these Gluten-Free Pumpkin Muffins a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Happy Gluten-Free Pumpkin Muffin Makin’!
More Healthy Fall-Inspired Recipes
PIN FOR LATER
Gluten-Free Pumpkin Muffins (Easy! + Naturally Sweetened)
Ingredients
Wet
- 2 eggs see notes for vegan option
- 1 cup canned pumpkin puree
- ¼ cup avocado oil See notes for substitutions
- ¼ cup plant-based milk or milk of choice
- ¼ cup + 3 Tbs. pure maple syrup or honey
- 1 tsp. vanilla extract
Dry
- 1 cup oat flour I make my own in 3 steps. Make sure your oats are gluten-free if needed
- ½ cup blanched almond flour lightly packed
- 2 tsp. cinnamon
- 2 tsp. pumpkin pie spice
- ⅛ tsp. pink Himalayan salt
- ½ cup mini dark chocolate chips + ¼ cup more for topping or chocolate of choice
- 1 Tbs. baking powder
Instructions
- Preheat oven 350 F° and line a 12-cup muffin tin with paper liners (I love these muffin liners!). You can also use a mini muffin tin. I love this 50-cup mini muffin tin.
- In a medium bowl add all wet ingredients and mix until smooth.
- Next, add in all dry ingredients except chocolate chips and baking powder. Mix until well combined, then gently fold in chocolate chips and baking powder.
- Transfer batter to muffin tin (makes 12 regular-size muffins and 50 mini muffins) and sprinkle on remaining ¼ cup mini chocolate chips. Bake at 350 F° for 22-25 minutes for regular muffins or 15 minutes for mini muffins or until a toothpick comes out with a few moist crumbs.
- Let gluten-free pumpkin muffins cool in muffin tin for at least 20 minutes before removing to allow almond flour to set. Enjoy! Store in an airtight container on the counter for 5 days, in the refrigerator for up to a week or freeze for up to 3 months.
Notes
- Egg Substitute: I would suggest doing 1 flax egg to replace the two eggs (1 Tbs. ground flax + 2 Tbs. water). Let me know if you try this!
- Oil Substitute: Olive oil will also work. Melted butter or ghee should also work. Melted coconut oil should work too, but just be sure it’s melted and cooled before mixing it (it may solidify when mixed into the batter).
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2 Comments
Lynn
Have not made these yet but sooo appreciate that you don’t use one of the gf flour blends! I stay away from gums and starches, which they always contain. I will sub some of the oat flour with very fine brown rice flour. Recipe sounds delish!
Claire
So excited for you to try these Lynn! Please let me know when you do. Would love to hear your thoughts 🙂