Cozy gluten free pumpkin muffins are the perfect way to celebrate fall! Warming spices like cinnamon, ginger, cardamom and two simple gluten-free flours combine to make a delicious treat to welcome the season.
These gluten free pumpkin muffins are in rotation in my kitchen throughout fall. If you're on the hunt for simple yet irresistible gluten free pumpkin muffins with a tender yet sturdy crumb, you've found what you've been looking for! These gorgeously colored little morsels taste equally as gorgeous, with warming spices and richly flavored pumpkin puree giving them staying power.
And, they're gluten-free! Use oat and almond flour to make muffins that bake up so light and fluffy you'd never be able to guess they're gluten-free. I love this combination of flours in gluten-free baked goods because they complement each other so well, with oat flour bringing a touch of sweetness and structure and almond flour adding moisture. One bite and I know you'll be convinced as well.
If you love pumpkin, don't forget to make gluten free banana pumpkin bread or gluten free pumpkin scones!
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Why You'll Love These Gluten Free Pumpkin Muffins
Fall means all things pumpkin. This gluten-free pumpkin muffin recipe is super simple and super delish. Plus, it freezes beautifully so you can save some for the deepest depths of November when you need something sweet. Here's why you'll love these muffins:
- Easy to make and uses simple ingredients. You'll be able to find all of these ingredients at your grocery store, and you'll need just a whisk and a spoon to whip up the batter! Nothing complicated is required. That's my kind of recipe.
- So flavorful. You'll notice that there's not a ton of sugar in these muffins, which allows the natural flavor of pumpkin to shine through. I love that you can actually taste the pumpkin and it's not overshadowed by sweetness as can sometimes happen in pumpkin recipes.
- Naturally gluten-free. You need just two gluten-free flour, oat and almond flour, to form the base of the batter. You can also swap in your favorite 1:1 flour blend if that's easier. And the rest of the ingredients are gluten-free as well!
Variations
If you feel like adding in a bit more to these fluffy, pumpkiny muffins, here are some suggestions:
- Chocolate chips: Chocolate and pumpkin are made for each other - see my moist and delicious gluten free pumpkin chocolate chip bread recipe for more - so next time you make these muffins throw in a handful of semisweet chocolate chips.
- Toasted nuts: For a bit of crunch, stir in some toasted, chopped walnuts or pecans.
- Add a crumble topping: Let's take these over the top! You can make a simple crumble topping with brown sugar, butter, and oats rubbed together, or sprinkle over a little granola to each muffin before you bake them. Or, just add some coarse sugar.
For a loaf rendition of these gluten free pumpkin muffins, make my delicious gluten free pumpkin bread!
What You Need
- Oat flour - Learn how to make oat flour to use in this recipe, or buy a bag. If you can't eat oats, try other gluten free options like brown rice flour or teff flour.
- Rolled oats - Use old-fashioned rolled oats rather than instant oats for the best texture. Omit the oats if you can't have oats and add an additional ¼ cup of almond flour.
- Almond meal - Choose fine-ground almond flour for the best crumb.
- Baking powder and baking soda - These two leavening agents combine to help the muffins rise.
- Salt - I always use fine ground sea salt in my recipes
- Ground spices - Cinnamon, ginger, cardamom.
- Butter - I prefer unsalted butter when I bake.
- Brown sugar - You can use light or dark brown sugar.
- Pumpkin puree - Make sure to use pure pumpkin puree rather than pumpkin pie filling.
- Yogurt - Plain whole-fat or low-fat yogurt works!
- Eggs
Check the recipe card at the end of this post for the full ingredient amounts.
How to Make Gluten Free Pumpkin Muffins
Here's a quick look at how you'll put together these muffins, with the detailed instructions in the recipe card lower down.
1. Make dry mix: Grease a muffin tin. Whisk together the oat flour, oats, almond flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Set aside.
2. Make wet mix: Whisk together the melted butter and brown sugar. Fold in the pumpkin puree. Whisk in the yogurt and eggs.
3. Combine: Fold in the flour mixture gently. Divide batter equally between the muffin cups and rest for 20 minutes.
4. Bake: Bake at 375℉ for about 20 minutes.
Baking Tip
It's important to use pure pumpkin puree rather than pumpkin pie filling in this recipe because the filling is already spiced. If you only have a can of filling in the pantry, you CAN use it, but if you do, make sure to omit the ground spices. Otherwise, the muffins might be overly spiced!
Substitutions and Tips
- Swap all-purpose gluten-free flour - If you wish, you can use 2 ¼ cups of your favorite 1:1 gluten-free flour blend or my homemade gluten free flour blend for the oat and almond flours.
- For the oat flour - If you can't do oat flour, substitute sorghum flour.
- For the almond flour - Try another nut flour or teff flour.
- To make dairy-free - Use dairy-free yogurt and non-dairy butter or melted coconut oil for the unsalted butter.
- To make refined sugar-free - Swap in ½ cup of pure maple syrup for the brown sugar.
- Make a double batch - If you know you'd like to stash muffins in the freezer for a later snack, go ahead and make a double batch while you're at it. Then, place them in a freezer-safe bag and store them in the freezer for up to 3 months.
Storage Options
Store pumpkin muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. These muffins also freeze well! Pop them in a freezer-safe bag and store them in the fridge for up to 3 months. Thaw in the fridge before eating.
More Gluten Free Pumpkin Recipes
If you tried these Gluten Free Pumpkin Muffins or any other recipe on my website, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Gluten Free Pumpkin Muffins
Ingredients
- 1 ¾ cups oat flour (210 grams)
- ¼ cup rolled oats
- ⅓ cup almond flour (45 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 6 tablespoons unsalted butter, melted
- ⅔ cup brown sugar
- 1 cup pure pumpkin puree
- ½ cup whole fat plain yogurt
- 2 large eggs
Instructions
- Line a standard 12-cup muffin tin with muffin liners.
- In a large mixing bowl, combine the oat flour, oats, almond flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Set aside.
- In another large mixing bowl, whisk together the melted butter and brown sugar. Fold in the pumpkin puree. Whisk in the yogurt and eggs. Fold in the flour mixture gently, being careful not to overmix.
- Fill the muffin cups nearly to the top. Heat the oven to 375℉ and rest the batter while the oven heats.
- Place muffins in the oven and bake until the tops are golden brown and feel firm to the touch, about 25 minutes. Let cool for 10 minutes before removing muffins from the tin. Serve warm or room temperature. Muffins will keep for 3 days in an airtight container.
Notes
- Swap all-purpose gluten-free flour - If you wish, you can use 2 ¼ cups/255 grams of your favorite 1:1 gluten-free flour blend for the oat and almond flours.
- For the oat flour - Substitute sorghum flour
- For the almond flour - Try another nut flour or teff flour
- To make dairy-free - Use dairy-free yogurt and non-dairy butter or melted coconut oil for the unsalted butter
- To make refined sugar-free - Swap in ½ cup of pure maple syrup for the brown sugar
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