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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


  • 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.