Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

Helloooo Pumpkin Season! While I recognize that it’s technically still summer, I honestly feel somewhat late to the game that I haven’t even posted a pumpkin recipe yet. I mean, they’re everywhere!

I’m not complaining, because I am absolutely a pumpkin and pumpkin spice fan. Lattes, cookies, candles, you name it! I’m into it. There really is something so cozy about that blend of spices and call me #basic, but I’m pretty darn content to curl up in a cozy sweater with a warm drink and pumpkin-flavoured treat.

When I asked for autumn blog requests I had a lot of responses for pumpkin recipes. So that made me feel a little better about my annual pumpkin obsession too. I had a few requests specifically for gluten-free pumpkin recipes, so today I’m delivering with the fluffiest Gluten-Free Pumpkin Muffins.

The muffins are made with oat flour, and they’re the fluffiest most delicious Pumpkin Muffins I’ve ever made. They can also be made vegan with a simple swap of eggs for flax or chia eggs. Bonus, they make your kitchen smell heavenly when they’re baking in the oven. And when they’re done, they’re perfect to enjoy with a pat of butter or some almond butter and a cup of coffee or tea.

I hope you enjoy this recipe, and as always don’t forget to tag me on social media if you make and or share photos my recipes!

Note: To make oat flour, all you have to do is blend or grind rolled oats in a high-speed blender or food processor until you get a fine, flour-like consistency. 2 cups of oats should make approximately 2 cups oat flour!

Gluten-Free Pumpkin Muffins

A delicious, fluffy Pumpkin Muffin recipe made with oat flour. Can easily be made vegan by swapping eggs for flax/chia eggs. 

Course Breakfast, Snack
Keyword Gluten-Free, Muffins, Pumpkin


  • 2 cups oat flour
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 15 oz. can pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1/4 cup unsweetened applesauce
  • 1 tbsp milk of choice
  • 1 tsp vanilla extract


  1. Preheat oven to 375F. Grease or spray a muffin tin with non-stick spray. 

  2. Combine dry ingredients in a large bowl and set aside. 

  3. In a medium bowl, whisk all wet ingredients together to combine. Pour the wet mixture into the dry mixture and stir together until well-combined. 

  4. Scoop the batter into a muffin pan. Makes 12 muffins. Bake for approximately 23-25 minutes, until a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool. 

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