Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

Easy Gluten-Free Pumpkin Muffins made with almond and oat flours and full of pumpkin and spice. A healthier pumpkin muffin recipe! Vegan.

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 232kcal

Author Tessa

Ingredients

Crumb Topping

4-5 tablespoons organic cane sugar
2 tablespoons coconut oil, solid
¼ teaspoon ground cinnamon

Pumpkin Muffins

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

Instructions

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.

Notes

To store: Store in an airtight container at room temperature for 2 days or in the refrigerator for 3-5 days.

To freeze: 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.

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