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
- 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.