Cozy Gluten-Free Pumpkin Muffins are the perfect way to celebrate fall! Warming spices like cinnamon, ginger, and cardamom and two simple gluten-free flours combine to make a delicious treat to welcome the season.
Easy Gluten-Free Pumpkin Muffins Recipe
As we get into the cozy season, it’s time to pull out the woolly sweaters and start planning out autumn baking projects. These muffins are on rotation in my kitchen all throughout the. 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 a simple, sturdy batter that bakes 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.
Enjoy these pumpkin muffins plain, or see my add-in suggestions lower down for how to dress them up a bit (hint: it involves chocolate). I love eating a gluten-free muffin fresh out of the oven with a bit of softened butter and a hot cup of tea. There’s seriously nothing better! Make a double batch and freeze some for later, too.
Why You’ll Love Them
We’re just on the cusp of cozy season now, and that means all things pumpkin. This gluten-free pumpkin muffin recipe is super simple and super wholesome. 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!
- Healthy ingredients. OK, so I’m not going to debate the merits of butter, but if we overlook the butter and sugar aspect, the rest of the ingredients needed to make these pumpkin muffins are pretty darn good for you! Oat flour is packed with healthy nutrients, almond flour packs a protein punch, we should all eat more yogurt, and really, these muffins are not overly sweet. So go ahead and enjoy!
What You Need
Here’s what you’ll need to make these sweet, spiced pumpkin muffins. The full ingredient amounts and instructions are in the recipe card below.
- Oat flour – This wonderful gluten-free flour makes the fluffiest whole-grain muffins.
- Rolled oats – Use old-fashioned rolled oats rather than instant oats for the best texture
- Almond meal – Choose fine-ground almond flour
- 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 – Eggs help to bind the batter together
How to Make Gluten-Free Pumpkin Muffins
Here’s my oh-so-simple method for making these muffins:
- Prepare a muffin tin: Line a standard 12-cup muffin tin with muffin liners.
- Whisk together the dry ingredients: In a large mixing bowl, combine the oat flour oats, almond meal, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Set aside.
- Combine the wet ingredients: In another large mixing bowl, whisk together the melted butter and brown sugar. Fold in the pumpkin puree. Whisk in the yogurt and eggs. Then fold in the flour mixture gently, being careful not to overmix.
- Fill the muffin cups and rest the batter: Fill the muffin cups nearly to the top. Heat the oven to 375℉ and rest the batter while the oven heats.
- Bake: 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 eating.
Tips and Variation Ideas
Need subs? I’ve got you covered! Read on for substitution suggestions plus some variation options:
- Swap all-purpose gluten-free flour – If you wish, you can use 2 1/4 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 1/2 cup of pure maple syrup for the brown sugar
Truthfully, it doesn’t feel like a proper pumpkin muffin without chocolate chips but I refrained this time, and they were still so delicious. But if you feel like adding in a bit more, here are some suggestions:
- Chocolate chips: Chocolate and pumpkin are amazing together 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.
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 Muffin Recipes
- Gluten-Free Rhubarb Muffins
- Gluten-Free Blueberry Muffins
- Gluten-Free Blackberry Muffins
- Gluten-Free Banana Bread Muffins
- 1 ¾ cups oat flour /210 grams
- ¼ cup rolled oats
- ⅓ cup almond meal /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 beaten
- 1 teaspoon vanilla extract
- Line a standard 12-cup muffin tin with muffin liners.
- In a large mixing bowl, combine the oat flour oats, almond meal, 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, eggs, and vanilla. 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.