Gluten Free Pumpkin Muffins

4.50 from 4 votes

Gluten Free Pumpkin Muffins

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.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 215kcal

Author: Nicole Spiridakis

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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