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Easy Gluten-Free Pumpkin Muffins

Easy 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
Keyword easy gluten-free pumpkin muffins
Servings 12
Author Tessa Fisher

Ingredients

Crumb Topping

  • 4-5  tablespoons  organic cane sugar
  • tablespoons  coconut oil, solid
  • 1/4  teaspoon  ground cinnamon

Pumpkin Muffins

  • tablespoons  chia seeds
  • 1/2  cup  hot water
  • tablespoon  fresh lemon juice half of 1 lemon
  • cup  (245g) canned pumpkin
  • tablespoons  coconut oil melted
  • 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
  • teaspoon  baking soda
  • 1 1/2  teaspoons  baking powder
  • teaspoon  ground cinnamon
  • ¼ teaspoon pumpkin pie spice
  • 1/2  teaspoon  salt
  • 3/4  cup (85g) coconut sugar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-tin muffin tray with paper liners.
  2. 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.

  3. In a blender, add chia seeds, hot water, lemon juice, pumpkin, and melted coconut oil. Set aside.

  4. 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.

  5. 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.

  6. 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.
  7. 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.