Easy Gluten-Free Pumpkin Muffins made with almond and oat flours and full of pumpkin and spice. A healthier pumpkin muffin recipe! Vegan.
Sometimes the simplest recipes yield the most delicious results.
I wanted a healthy pumpkin muffin that was no-fuss but still satisfied. And by satisy I mean in all the sweet and pumpkin spice sort of ways a pumpkin muffin should.
Gluten-Free Pumpkin Muffin Ingredients
To give these pumpkin muffins a more wholesome twist, I’ve used almond and oat flours. In combination with canned pumpkin, coconut sugar, and some cinnamon and spice, a simple crumble finishes them on top.
Here’s what you’ll need:
- Almond flour
- Gluten-free oat flour
- Arrowroot starch
- Chia seeds
- Canned pumpkin
- Coconut oil
- Lemon juice
- Coconut Sugar
- Ground Cinnamon
- Pumpkin pie spice
- Organic cane sugar
Now, possibly the best thing about this fall breakfast recipe is that most of the batter is prepped in the blender.
Don’t have a blender? A food processor also works well here.
How Long Do Pumpkin Muffins Last?
If you decide to take these easy gluten-free pumpkin muffins to work and share, they won’t last long.
But, you can store them in an airtight container at room temperature for up to two days. Store them in the refrigerator and they keep well for 3-5 days.
You can enjoy these muffins at room temperature, but I do love to give them a quick warm up in the microwave. Served with a little non-dairy butter and your morning will be made.
While we are on the topic of pumpkin, I can’t wait to try this maple pumpkin pudding cake from the Bojon Gourmet!
More Pumpkin Recipes
Easy Gluten-Free Pumpkin Muffins
- 4-5 tablespoons organic cane sugar
- 2 tablespoons coconut oil, solid
- 1/4 teaspoon ground cinnamon
- 2 tablespoons chia seeds
- 1/2 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
- 3/4 cup (78g) almond flour
- 1 1/4 cups (125g) gluten-free oat flour
- 1/4 cup arrowroot flour/starch
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup (85g) 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. Store in an airtight container at room temperature for 2 days or in the refrigerator for 3-5 days.