It’s fall once again and these healthy pumpkin muffins are exactly what the season calls for. They’re gluten and dairy free, made with ingredients like oat flour, almond milk, and lightly sweetened with coconut sugar. So what are you waiting for, let’s get baking!
Healthy Pumpkin Muffins
Are there any other fall flavors that are better than pumpkin, cinnamon, nutmeg, and cloves? I don’t think so. We are all about pumpkin spice around here this time of year so it was only natural to come up with a gluten free version of the classic pumpkin muffin.
I love this recipe because these muffins are soft and packed with delicious pumpkin flavor. They’re simple to make too, making them the perfect recipe to get the kids involved! My daughter loves mixing so she’s usually in charge of that while I handle the ingredients. And just like that, we have a tasty snack that is filled with fall flavor in under 25 minutes.
Ingredients for gluten free pumpkin muffins
- Gluten Free Oat Flour: Oat flour is usually pretty easy to find in local grocery stores or online. I like to use Bob’s Red Mill Oat Flour for this recipe. Alternatively, you can blend rolled oats in a blender on high to make your own oat flour.
- Pumpkin Puree: Make sure to check that you’re using only 100% pumpkin puree. There should only be pumpkin as the ingredient on the can. Some stores also sell pumpkin pie mix next to the pumpkin puree cans so it can get confusing.
- Coconut Sugar: These muffins are sweetened with coconut sugar. You can substitute the coconut sugar with brown sugar if preferred but brown sugar tends to be a little sweeter.
- Almond Milk: I use unsweetened almond milk but you could use oat or regular milk.
- Eggs: I suggest using room temperature eggs. This helps prevent the coconut oil from clumping while mixing. I have not tested this muffin recipe using a flax egg so I am not sure if you can use them as a substitute. If you do try it, I’d love to hear how it turned out.
- Coconut Oil: The coconut oil should be melted before adding it to the mixture.
- Spices: We combine cinnamon, nutmeg, cloves, and ginger for that delicious pumpkin spice flavor.
- Vanilla Extract: For some extra vanilla flavor.
- Salt: Just a bit of salt for more flavor.
- Baking Powder and Baking Soda: To help give some rise and texture to the muffins.
- Chopped Pecans: The pecans are optional but I think they add delicious flavor and texture to the muffin tops.
How to make pumpkin muffins
Step 1: Preheat the oven to 350 degrees Fahrenheit and prepare a muffin tin with 12 liners.
Step 2: Mix together the oat flour, cinnamon, baking powder, baking soda, nutmeg, cloves, ginger and salt. Stir until combined.
Step 3: In a separate bowl, whisk together the pumpkin puree, coconut sugar, almond milk, eggs, coconut oil, and vanilla extract until combined. Add the dry ingredients with the wet and stir. The batter should be smooth.
Step 4: Divide the batter into the 12 muffin liners, filling about ⅔ of the way up. Top with chopped pecans (optional).
Step 5: Bake for about 20 minutes or until a toothpick or knife comes out clean.
- Muffin Pan: These pans have multiple uses and not just for muffins.
- Mixing Bowls: I love when bowls are stackable. It saves so much space in the kitchen!
If your family is like mine, these muffins won’t last long because everyone will want to try them. But if you have leftovers, store the cooled pumpkin muffins in the refrigerator for up to 4 days in an airtight container.
Freeze the muffins for up to 3 months. Let thaw overnight in the fridge or microwave for a quick thaw.
Looking for more fall flavors?
- Gluten Free Pumpkin Pancakes
- Perfect Paleo Pumpkin Pie Bars
- Pumpkin Spice Latte Recipe
- Gluten Free Pumpkin Snickerdoodle Cookies
- Stuffed Acorn Squash With Sausage and Apple
- Maple Snickerdoodle Cookies
I want to hear about it!
id you like this pumpkin muffin recipe? Let me know in the comments below and let me know how you like to serve this salad. Also check out our Instagram for more food photography inspiration and recipes!
If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!
This post contains affiliate links. Thank you for supporting With Sweet Honey!
Gluten Free Healthy Pumpkin Muffins
- 2 cups gluten free oat flour (about 7 oz)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp salt
- Preheat the oven to 350 degrees Fahrenheit and prepare a muffin tin with 12 liners.
- Mix together the oat flour, cinnamon, baking powder, baking soda, nutmeg, cloves, ginger and salt. Stir until combined.
- In a separate bowl, whisk together the pumpkin puree, coconut sugar, almond milk, eggs, coconut oil, and vanilla extract until combined. Add the dry ingredients with the wet and stir. The batter should be smooth.
- Divide the batter into the 12 muffin liners, filling about ⅔ of the way up. Top with chopped pecans (optional).
- Bake for about 20 minutes or until a toothpick comes out clean.