These are the best gluten free pumpkin muffins!

It’s that time of year again… and I’m already on the look out for a new gluten free pumpkin dessert recipes to try out for Thanksgiving! 🍂

I’ll eat gluten free pumpkin muffins for breakfast and/or even dessert! Don’t judge me! lol Some say that muffins are really just cupcakes without the frosting, but let’s not go there. I’d like to think they are healthier so I can continue having them for breakfast… 😂

I love baking with pumpkin not only because it’s a fall staple, but also because it’s healthy and works so well in so many baking recipes. It really is the only time of year I bake with it, so I go all out. Last year, I made this recipe for pumpkin muffins and they turned out incredible so I thought I would share them with you guys!

These easy gluten free pumpkin muffins are filled with pure pumpkin, fall spices and even some chocolate chips if you’re up to it!

Enjoy a delicious muffin in the morning (or night) this fall without all the gluten or dairy!

I really do hope you love these pumpkin muffins as much as I do! If you make them don’t forget to leave a comment below or take a picture and share it on Instagram using #thehappypelvis.

If you have any recommendations for other pumpkin recipes this fall please also comment and let me know below! 

I LOVE testing pumpkin recipes!

Easy Gluten Free Pumpkin Muffins

These gluten free pumpkin muffins taste amazing and are also sugar free, oil free, soy free & dairy free!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack


  • 2.5 cups gluten free oats (toasted & ground)
  • 3/4 cups gluten free oats NOT ground (toasted, 2 Tbsp reserved for muffin tops)
  • 1 1/8 cup pumpkin puree
  • 2 large eggs lightly beaten
  • 1/3 cup honey
  • 3/4 cup coconut milk OR almond milk
  • 2 tbsp real maple syrup
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 1/2 tsps pumpkin spice
  • 1/2 cup walnuts, cranberries, chocolate chips Optional (Cranberry w/ IC, ouch!)


  • Preheat oven to 325. Place all oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavour.)
  • Place 2.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
  • Combine pumpkin puree, eggs, honey, milk, maple syrup and vanilla. Mix to combine.
  • Add both ground and unground oats to wet ingredients and allow to sit for 10-20 minutes (this allows the oats to soak and soften).
  • Add the rest of the ingredients and mix until just incorporated.  (The batter will be very thick.)
  • Optional: Fold in approximately 1/2 c walnuts, raisins, chocolate chips, or dried cranberries.
  • Scoop batter into muffin tin, lined with muffin wrappers (makes 12-14 muffins). Fill the muffin tins 7/8 full.
  • Bake at 350 for about 23 – 25 minutes, a toothpick inserted in the centre of a muffin should come out clean and the top of the muffin should feel firm.
  • ENJOY!


Use parchment muffin liners or lightly spray liners lightly with oil to make the baked muffins easier to remove. (I thought using any liner was okay, but I was mistaken! lol)
No pumpkin spice? Substitute 2 tsp cinnamon, 1 tsp ground ginger, 1/8 tsp allspice, 1/8 tsp ground cloves, and 1/4 ground nutmeg.
Keyword gluten free, muffin, pumpkin

Michelle Signature


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