Easy Gluten-Free Pumpkin Muffins made with almond and oat flours and full of pumpkin and spice. A healthier muffin recipe! Vegan.
These healthy pumpkin muffins are easily whipped up. With whole grain flour, coconut sugar, chia seeds, and a touch of warm spices, no one needs to know they are gluten-free.
Why you'll love this recipe
- Simple gluten-free muffins
- Easy recipe
- Optional cinnamon sugar topping
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Gives our gluten-free muffin a perfect tender crumb and provides a good source of protein. Avoid using almond meal as it will give the muffin more of a gummy texture.
Gluten-free oat flour - If you are Celiac or gluten-intolerant, ensure that you use certified gluten-free oat flour or certified gluten-free rolled oats to make your own homemade oat flour.
Arrowroot starch - Also known as arrowroot powder, this helps bind as well as create a lighter texture. If in need of a substitute, tapioca starch or corn starch would be your best bet.
They also act as a binder and egg replacer in this recipe. (They are also delicious in chia pudding!)
Canned pumpkin - Make sure you use real pumpkin puree and not pumpkin pie filling mix. You can also roast your own pumpkin to make homemade pumpkin puree.
Coconut oil - Use refined coconut oil to avoid an additional "hint of coconut." Melted vegan butter, avocado oil, or olive oil are all excellent neutral dairy-free option.
Coconut sugar - Instead of brown sugar or light brown sugar, this unrefined sweetener adds depth of flavor.
Organic cane sugar - This type of sweetener is not as refined as white granulated white sugar. It is also vegan-friendly.
This is used for the sugary crumb topping. The topping can be omitted. Instead, top the muffins with pumpkin seeds, chia seeds, or dairy-free chocolate chips!
Before you start: Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with muffin liners. Assemble crumble.
Step 1: In a blender, add chia seeds and wet ingredients—hot water, lemon juice, pumpkin purée, and melted coconut oil. Set aside.
Step 2: In a large bowl, add dry ingredients—almond flour, oat flour, arrowroot starch, baking soda, baking powder, spices, salt, and coconut sugar. Whisk to combine.
Step 3: Fold liquid mixture into the dry mixture until thoroughly combined.
Step 4: Evenly divide muffin batter amongst muffin tins. Sprinkle crumb topping on top of each. Bake for 25-28 minutes, or until a toothpick comes out clean.
Possibly the best thing about this fall breakfast recipe is that most of the batter is prepped in the blender!
- If you don't have a high-speed blender, you can also use a food processor. Alternatively you can use an electric hand mixer.
- A cookie scoop is a great tool for scooping muffin batter.
Before storing, allow muffins to cool completely. This helps prevent condensation inside the storage container. No soggy muffins!
Store gluten-free muffins in an airtight container at room temperature for 2 days. Keep in the refrigerator for 3-5 days.
Wrap each muffin individually in plastic wrap or aluminum foil. Then place in an airtight container or freezer bag. Store in the freezer for up to 3 months.
Canned pumpkin puree typically does not contain gluten as it is made from pure pumpkin puree with no added wheat or gluten-containing ingredients.
It's always a good practice to check the label on the specific brand and product you are using, as cross-contamination can occur during processing or gluten ingredients can be added.
Canned pumpkin contains pureed pumpkin with no added ingredients, while canned pumpkin pie filling is pre-sweetened and spiced, ready to use in making pumpkin pie.
Yes! Chia seeds take the place of eggs and help bind these gluten-free muffins.
While we are on the topic of pumpkin, I can't wait to try this maple pumpkin pudding cake from the Bojon Gourmet!
(Add some non-dairy pumpkin spice creamer to your coffee and you are in full fall mode!)
More pumpkin recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Gluten-Free Pumpkin Muffins
- 4-5 tablespoons organic cane sugar
- 2 tablespoons coconut oil, solid
- ¼ teaspoon ground cinnamon
- 2 tablespoons chia seeds
- ½ cup hot water
- 1 tablespoon fresh lemon juice half of 1 lemon
- 1 cup (245g) canned pumpkin
- 3 tablespoons coconut oil melted
- 1 teaspoon pure vanilla extract
- ¾ cup (70g) almond flour
- 1 ¼ cups (125g) gluten-free oat flour
- ¼ cup arrowroot flour/starch
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¾ cup (140g) coconut sugar
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
- In a small bowl, combine crumb topping ingredients with your fingers so that the coconut oil breaks down into pea-sized or smaller pieces. Start with 4 tablespoons sugar, add a little more if needed. Set aside.
- In a blender, add chia seeds, hot water, lemon juice, pumpkin, and melted coconut oil. Set aside.
- In a large bowl, add almond flour, oat flour, arrowroot starch, baking soda, baking powder, ground cinnamon, pumpkin pie spice, salt, and coconut sugar. Whisk to combine.
- Add vanilla extract to the mixture in the blender, and blend on high until smooth. Fold liquid mixture into the dry mixture until thoroughly combined.
- Evenly divide muffin batter amongst muffin tins. Sprinkle crumb topping on top of each. Bake for 25-28 minutes, or until a toothpick comes out clean.
- Remove gluten-free pumpkin muffins from oven and place tray on a wire cooling rack. Allow to cool.