Anyone else a pumpkin lover around here? I know it tends to be a love or hate relationship, but I’m definitely a lover. We’ve more recently had to go gluten free and I have been missing those delicious pumpkin muffins with the tasty crumbles on top! So I’ve been thrilled to finally have a decent pumpkin muffin recipe that keeps it gluten-free AND refined sugar-free!
How to Make Gluten-Free Pumpkin Muffins
To make this recipe you do need a food processor or a blender, but they literally could not be easier to make. You simple place your gluten-free oats in the food processor and pulse until you’ve got a fine flour. Then add your pumpkin puree, maple syrup, applesauce, vanilla, eggs, salt, and spices and blend it all together.
Now mine had a thicker consistency because I can’t have eggs anymore and had to use an egg substitute, but yours should turn out much smoother. You can add some chocolate chips if you like (you can use Lily’s no sugar added if you want to keep it refined sugar free). Then, simply spoon your batter into a greased or lined muffin tin and pop in the oven at 375° for 15-17 minutes. Each batch will make 12 individual muffins.
I can’t lie to you. These are no substitute for the sugar laden goodness of a traditional pumpkin muffin, but they are moist and lightly sweet and they hit the spot for me. As someone who has had to cut refined sugar almost entirely I’ve actually come to appreciate more lightly sweetened treats. It’s kind of amazing how your palate can change with time.
How to Freeze Pumpkin Muffins
You can either store these in the fridge for about 5 days, or pop them in the freezer to save for later. To defrost, let sit in refrigerator overnight or defrost quickly in the microwave for 20-30 seconds. We usually batch cook these and my kids love them as a filling bedtime snack. If you’re looking for a non-crumbly gluten free treat to enjoy on a chilly fall day, this is it!
Need more gluten free recipes? Check out these 20 gluten-free meals and 50 recipes that are gluten AND dairy-free!
Gluten-Free Pumpkin Muffins
Ingredients
- 2 cups gluten free oats
- 1/2 cup maple syrup or date sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1/4 cup applesauce
- 1 tbsp vanilla extract
- 2 eggs or egg substitute
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of nutmeg
- Pinch of sea salt
- Chocolate chips if desired
Instructions
- Preheat the oven to 375°F and grease a muffin tin or line with paper liners.
- Place the oats in the food processor and blend them into flour.
- Add all the rest of the ingredients and pulse until a smooth consistency.
- Mix in chocolate chips, if desired, then portion into 12 muffin tins.
- Bake for 15-17 minutes, remove, cool, and enjoy!
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.
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