Gluten-Free Pumpkin Muffins
Hello pumpkin season! And hello to these Gluten-Free Pumpkin Muffins! A simple, healthy pumpkin muffin recipe that will bring you all the cozy fall feelings.
While I recognize that mid-September is technically still summer, I honestly feel somewhat late to the game that I haven’t even posted a pumpkin recipe yet this year. I mean, they’re everywhere! However I’m not complaining because I am a total a pumpkin/pumpkin spice fan. Lattes, cookies, candles, you name it, I’m into it. There really is something so cozy about that blend of cinnamon, nutmeg, cloves, and sometimes a little ginger. 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 like, ever.
About these Gluten-Free Pumpkin Muffins:
To render them gluten-free, the muffins are made with oat flour! They’re the fluffiest, most delicious gluten-free pumpkin muffins I’ve ever made. They may just be some of the most delicious muffins I’ve ever made, period. I also used a combination of unsweetened applesauce and coconut oil. However, if you prefer/don’t have applesauce on hand, you can just use an additional 1/4 cup of coconut oil.
These muffins can easily be made vegan by simply switching out the 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 mug of coffee or tea.
Tips for making this recipe:
To make your own oat flour at home, 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! To save on time, you could buy pre-ground out flour a the grocery store. You can typically find it in the natural products section of your local grocer.
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 of my recipes! I you love this recipe, you may also enjoy my Vegan Pumpkin Cheesecake Bars.
Now let’s get baking.
Gluten-Free Pumpkin Muffins
Ingredients
- 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
Instructions
- Preheat oven to 375F. Grease or spray a muffin tin with non-stick spray.
- Combine dry ingredients in a large bowl and set aside.
- 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.
- 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.
