These gluten free pumpkin muffins are dairy free and packed full of flavor! A delicious pumpkin spiced fall treat.
Last year I shared these amazing healthy pumpkin chocolate chip muffins that quickly became a hit recipe.
This year I wanted to create an equally delicious pumpkin muffin that was both dairy free and gluten free so that all of my readers could enjoy them.
These gluten free pumpkin muffins are the perfect texture, oil free, and so simple to make.
You would never guess they are made with healthier ingredients!
Add these to your fall baking list!
How to make gluten free pumpkin muffins
First, whisk together the dry ingredients in a bowl.
You will need: oat flour, coconut flour, salt, baking soda, baking powder, and pumpkin pie spice.
For this recipe, I used my classic favorite gluten free flour combo: oat flour and coconut flour.
I could go on and on about why I always default to these flours, but the bottom line why I use them is:
- They are straight forward – no need to find the exact “gluten free flour blend” that I did. Brands can vary a recipe greatly.
- They are easy to find and affordable. As much as I would love to bake with almond flour more, let’s be honest it is expensive!
I love that I can find oat flour (or make it myself) and coconut flour at my local Kroger.
I first discovered this combination in my gluten free chocolate mug cake.
It knocked my socks off when I made my first gluten free carrot cake recipe.
Then I tried making gluten free chocolate chip muffins.
The texture is SPOT ON and whatever I am baking has the perfect texture!
In a separate bowl from your dry ingredients, mix together your pumpkin, non dairy milk, vanilla, eggs, and maple syrup.
Add the dry ingredients to the wet, and use a rubber spatula to mix until just combined (be careful not to over mix).
Fold in your dairy free chocolate chips or chunks.
Tips for muffins that do not stick
I have mentioned this in other muffin recipes, but my best tip for muffins that never stick is to use parchment paper liners.
I found mine at target and they are literally the best thing I ever bought for muffin making!
I bought 5 packs so that I don’t run out.
The parchment paper makes them come right out without any sticking at all.
This is perfect for oil free muffin recipes like this one!
If you haven’t tried them, I really cannot recommend them enough.
Once you have lined your muffin tin with parchment paper liners, distribute the batter evenly into the 12 cups.
Sprinkle the tops with chocolate chunks or chips and bake at 425 degrees for 14 – 17 minutes, until a toothpick comes out clean.
These were a winner at our house!
My toddler even loved them and kept begging for more!
Gluten free, dairy free, and taste like a pumpkin spiced chocolatey treat.
Fall is my favorite time of year!
Honestly, I love these just as much as my whole wheat greek yogurt version.
If you’re gluten free or know someone who is, I bet they would love getting to enjoy this fall treat!
Try these for breakfast, bring them to work for your gluten free coworker, or make up a batch to indulge in a healthy dessert.
Fall is here, pumpkin mania is here, and I’m loving every second!
Are you making this recipe? I want to see! Be sure to tag us on instagram @buildyourbite and hashtag #buildyourbite!
Gluten Free Pumpkin Recipes
Looking for more gluten free pumpkin recipes?
Here are some of our favorite recipes!
- Gluten Free Pumpkin Pie Cookies
- Dark Chocolate Pumpkin Truffles
- Pumpkin Cream Cheese Dip
- Frozen Pumpkin Pie Smoothie
- Gluten Free Pumpkin Pie Recipe
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Gluten Free Pumpkin Muffins Recipe
- 1 1/2 cups gluten free oat flour
- 1/2 cup coconut flour
- 1 cup canned pumpkin puree
- 1/2 cup dairy free milk
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup pure grade a maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan chocolate chips or chunks, plus more for topping
- Add oat flour, coconut flour, salt, baking soda, baking powder, and pumpkin pie spice to a bowl. Whisk to combine
- In another bowl, whisk together pumpkin, milk, vanilla, eggs, and maple syrup until combined
- Add dry ingredients to the wet, and use a rubber spatula to stir until just combined (do not over mix)
- Fold in chocolate chunks
- Line a muffin tin with parchment paper muffin liners (these will allow the muffins not to stick) **see notes
- Distribute batter evenly into the muffin tins
- Sprinkle tops with additional chocolate chunks
- Bake at 425 degrees for 14 - 17 minutes, until a toothpick inserted comes out clean
- I use parchment paper liners so that my muffins never stick. If you do not use these, your muffins may stick, so you might want to use nonstick spray in your liners.
- These muffins are not overly sweet. Use semi sweet chocolate chips or chunks in place of dark chocolate for a sweeter muffin
Amount Per Serving: Calories: 210 Total Fat: 9g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 32mg Sodium: 215mg Carbohydrates: 30g Fiber: 3g Sugar: 17g Protein: 4g