Gluten Free Pumpkin Muffins

4.84 from 6 votes

These gluten free pumpkin muffins are dairy free and packed full of flavor! A delicious pumpkin spiced fall treat. 

holding a gluten free pumpkin muffin
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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!

Ingredients to make gluten free pumpkin muffins

  • gluten free oat flour
  • coconut flour
  • canned pumpkin puree
  • dairy free milk
  • vanilla extract
  • eggs
  • real maple syrup
  • pumpkin pie spice
  • baking powder
  • baking soda
  • salt
  • vegan chocolate chips or chunks
Gluten free pumpkin muffins with dark chocolate chips stacked

How to make gluten free pumpkin muffins

Step 1: whisk together the dry ingredients in a bowl: 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:

  1. They are straight forward – no need to find the exact “gluten free flour blend” that I did. Brands can vary a recipe greatly.
  2. 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 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!

gluten free pumpkin muffin with chocolate chunks

Step 2: In a separate bowl from your dry ingredients, mix together your pumpkin, non dairy milk, vanilla, eggs, and maple syrup.

Step 3: 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.

Step 4: 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!Gluten free, dairy free, and taste like a pumpkin spiced chocolatey treat.

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!

pumpkin muffins stacked

More Gluten Free Pumpkin Recipes

holding a gluten free pumpkin muffin
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holding a gluten free pumpkin muffin
4.84 from 6 votes

Gluten Free Pumpkin Muffins

By: Joy Shull
Gluten free pumpkin muffins recipe made with oat flour and coconut flour.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 12

Ingredients 

  • 1 ½ cups gluten free oat flour
  • ½ cup coconut flour
  • 1 cup canned pumpkin puree
  • ½ cup dairy free milk
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ cup pure maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup vegan chocolate chips or chunks, plus more for topping

Instructions 

  • Add the oat flour, coconut flour, salt, baking soda, baking powder, and pumpkin pie spice to a bowl. Whisk to combine
  • In another bowl, whisk together the pumpkin, milk, vanilla, eggs, and maple syrup until combined
  • Add the dry ingredients to the wet, and use a rubber spatula to stir until just combined (do not over mix)
  • Fold in the chocolate chunks
  • Line a muffin tin with parchment paper muffin liners (these will allow the muffins not to stick) **see notes
  • Distribute the batter evenly into the muffin tins
  • Sprinkle the tops with additional chocolate chunks
  • Bake the muffins at 425 degrees for 14 – 17 minutes, until a toothpick inserted comes out clean

Notes

  1. 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. 
  2. These muffins are not overly sweet. Use semi sweet chocolate chips or chunks in place of dark chocolate for a sweeter muffin

Nutrition

Calories: 217kcal, Carbohydrates: 33g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 206mg, Potassium: 154mg, Fiber: 4g, Sugar: 17g, Vitamin A: 3256IU, Vitamin C: 2mg, Calcium: 86mg, Iron: 2mg
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6 Comments

  1. Adore pumpkin season and often bake these healthy pumpkin muffins. They’re so delicious and moist. I think they are great for chilly fall mornings. I make them dairy free and gluten free too because my family and I cut down on gluten when possible. Honestly, I think these muffins do taste better the next day, but who can resist eating them warm?
    Thank you for sharing!

    1. I haven’t tested it, but I would think it would work! I know most vegans do this without an issue in baked goods.