Name: Gluten Free Pumpkin Oat Muffins
Prep time: 10 min
Cook time: 20 min
Ingredients: ½ cup pumpkin puree; 2 large eggs; ⅓ cup coconut oil (melted & cooled); ⅓ cup maple syrup; ¼ cup coconut sugar; 1 tsp vanilla extract; 1 cup oat flour; 1 tsp pumpkin pie spice; 2 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ⅓ cup walnuts (rough chopped); ⅓ cup walnuts (rough chopped); ¼ cup rolled oats; 2 tbsp maple syrup; 1 tbsp coconut sugar; 1 tbsp coconut oil

If you’re like me and craving all things pumpkin and fall, then these Gluten Free Pumpkin Oat Muffins are made for you! A soft and fluffy muffin made extra hearty with oats and the warm flavor of pumpkin spice. These are the perfect breakfast, snack, or even dessert for cool autumn days and all things cozy.

I love to start my day with a fresh coffee brew and some of these healthy pumpkin muffins warmed up with a slab of vegan butter. Such a satisfying and great start to any day!

And if you’re looking for more pumpkin inspiration, be sure to check out these Gluten Free Pumpkin Pancakes or for some apple action, try this Apple Cinnamon Streusel Bread. Both are delicious and healthy way to enjoy the fall flavors!

Side angle shot of a Gluten Free Pumpkin Muffin sliced in half on a ceramic plate with a slightly blurred walnut in front of it. In the lower left corner of the photo is a plate edge with more walnuts on it. In the upper left corner there is another pumpkin oat muffin beside a glass jar of powdered sugar vanilla bean glaze. There is another muffin with the glaze drizzled overtop in the upper right corner.

Ingredients in Gluten Free Pumpkin Muffins

Pumpkin Puree – Canned pumpkin puree works perfectly well for these muffins and my go-to brand is Libby’s – I’ve noticed other brands can have a more watery consistency which can effect the final consistency.

Eggs – Add structure and hold these muffins together. I haven’t tested for vegan substitutes but comment below if you do.

Coconut Oil – Make sure you melt it then cool it before adding to the bowl. Otherwise it may start to cook the eggs or cause the batter to be lumpy.

Maple Syrup – An all natural sweetener that pairs very well with pumpkin spice for the ideal fall muffin.

Coconut Sugar – Another all natural sweetener to keep these healthy pumpkin muffins refined-sugar free.

Vanilla Extract – Enhances the flavor of these muffins.

Oat Flour – To keep these pumpkin oatmeal muffins entirely gluten-free I used oat flour! It’s extremely easy to make at home, simply add the oats to a high-speed blender or food processor then blend until a fine flour forms.

Pumpkin Pie Spice – The key to fall flavor and full of warming spices like cinnamon, clove, ginger, and nutmeg!

Baking Soda & Powder – Helps these muffins rise and not be dense. When baking with a heavier flour like oat flour it’s important to use proper leavening agents for best texture.

Walnuts – Add great crunch and a healthy source of fat to these pumpkin muffins. Feel free to sub with pecans, chocolate chips, or for something different, pumpkin seeds work too!

Rolled Oats – These are used for the crumbly topping of the pumpkin oat muffins and creates the best texture.

Three pumpkin oat muffins are stacked up with a vanilla bean glaze being drizzle overtop from a spoon. There are blurred walnuts in the background as well as a blurred jar of the glaze and more muffins.

How to Make Healthy Pumpkin Muffins

Preheat the oven to 350F and line a muffin tray with 10 liners.
To a large bowl, whisk together pumpkin puree and eggs until combined. Add coconut oil, maple syrup, coconut sugar, and vanilla extract and stir again.
In a separate small bowl whisk together oat flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add whisked dry ingredients to the bowl of wet ingredients and stir until just combined. Add walnuts and mix again.
Split mixture evenly between 10 muffin liners. They should be ¾ full.
Lastly, stir together all ingredients for maple oat topping and add on top of batter-filled liners.
Move to the oven and bake at 350F for 20 minutes, or until a knife inserted comes out clean. Enjoy!

Top down shot of gluten free pumpkin oat muffin batter in a white bowl with a whisk to mix. There are crushed walnuts pieces on top of the batter ready to be mixed in.

Top down shot of six pumpkin oat muffins in paper liners in a muffin tin before baking. The batter is topped with a crumbly oat topping.

Mini Pumpin Muffins

Who doesn’t love mini foods? I think it’s fun to make mini muffins for more of a snack feel + they’re just so cute! All you have to do is divide the batter among 18-20 mini muffin tins and bake for about 10 -12 minutes – make sure to test with a toothpick / knife to ensure they are fully baked. Let them cool then get snacking.!

Top down shot of eight gluten free pumpkin muffins in paper liners on a white backdrop. There are walnuts and cinnamon sticks scattered around them and another partial muffin on the right border and lower corner. In the upper right corner is a jug of maple syrup and on the left border there is a glass jar of vanilla bean glaze with a spoon to drizzle.

Variations

What’s great about these Gluten Free Pumpkin Oat Muffins is how many ways you can switch things up. For fun add-ins try chocolate chips, white chocolate, pecans, chopped dates, pumpkin seeds or raisins, the options are endless!

And for the topping, try adding coconut shreds or swapping the walnuts for another nut like pecans. You could also ditch the nuts all together and go for seeds on top like pumpkin or sunflower. The topping adds texture so get creative with what sounds good to you!

Lastly, I added a powdered sugar vanilla bean glaze to these muffins for an extra pop of delicious but you could also leave these plain, top with nut butter, honey, or simply a warm slab of vegan butter … mmm now I’m hungry!

Two pumpkin oat muffins are staked as a spoon drizzles vanilla bean glaze overtop of them. Beside the muffins on either side are more muffins. There are walnuts and cinnamon sticks in the background as well as additional blurred muffins and a jar of the vanilla bean glaze.

How to Store

Another reason I love these healthy pumpkin muffins is that they’re great for meal prepping. Make a batch at the beginning of your week then store for a quick breakfast, snack, or sweet treat!

You can keep these muffins in an airtight container for up to 5 days at room temperature or in the fridge, I like to place a paper towel in with the muffins to absorb excess moisture. And if you’d like more long term storage, simply freeze these muffins for up to 4 months for an emergency or pre-prepped muffin.

Side angle shot of a Gluten Free Pumpkin Muffin to show it's soft and fluffy texture. In the lower left corner of the photo is a plate edge with more walnuts on it. In the upper left corner there is another pumpkin oat muffin beside a glass jar of vanilla bean glaze. There is the bottom of another muffin in the upper right corner.

Tips for the Best Gluten Free Pumpkin Muffins

For the perfect pumpkin muffin follow the tips below!

Make sure to use pumpkin puree not pumpkin pie filling. Pumpkin puree is simply cooked, cooled, pureed pumpkin with nothing added. Pumpkin pie filling has sweetness and spices added which is not what we want for these muffins.

Use pumpkin pie spice or make your own! I know it can be tempting to just use cinnamon but I promise that the warming blend of spices in the mix elevate the pumpkin flavor tremendously.

If you don’t have oat flour, no problem! Make your own by measuring out a little over a cup of oats and blending or food processing until a fine flour forms. Just make sure to measure the oat flour needed for these muffins after blending the oats!

Choose an add-in for extra texture and flavor! As mentioned above in the variety section, you can add so many options to make these muffins extra delicious.

Top down close up shot of gluten free pumpkin muffins in a parchment paper lined pan. The focus muffin has a bite taken out of it to show the moist and soft texture. There are more muffins surrounding the main muffin and blurred walnuts laying on the backdrop below the pan.

Top down shot of Gluten Free Pumpkin Oat Muffins in a parchment paper lined pan. The muffins tops are golden brown with a crumbly oat topping. In the upper right corner of the shot is a glass jar of cinnamon sticks and a partial jug of maple syrup. There are a few walnuts and cinnamon sticks laying in the background as well. In the lower left corner is another pumpkin muffin and on the left border is a glass jar of powdered sugar vanilla bean glaze with a spoon to drizzle.

If you’re looking for more gluten-free muffin recipes, check out these soft and fluffy Almond Flour Banana Muffins with melty chocolate chips. Or to use up the last of summer blueberries, fresh or frozen, try these Gluten Free Blueberry Muffins for a burst of fresh flavor!

And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Gluten Free Pumpkin Oat Muffins 🙂

Gluten Free Pumpkin Oat Muffins

Prep: 10

Cook: 20

Servings: 10 muffins

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If you're like me and craving all things pumpkin and fall, then these Gluten Free Pumpkin Oat Muffins are made for you! A soft and fluffy muffin made extra hearty with oats and the warm flavor of pumpkin spice. These are the perfect breakfast, snack, or even dessert for cool autumn days and all things cozy.

Ingredients

WET:

½ cup pumpkin puree
2 large eggs
⅓ cup coconut oil melted & cooled
⅓ cup maple syrup
¼ cup coconut sugar
1 tsp vanilla extract

DRY:

1 cup oat flour
1 tsp pumpkin pie spice
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup walnuts rough chopped

TOPPING:

⅓ cup walnuts rough chopped
¼ cup rolled oats
2 tbsp maple syrup
1 tbsp coconut sugar
1 tbsp coconut oil

Instructions

Preheat the oven to 350F and line a muffin tray with 10 liners.
To a large bowl, whisk together pumpkin puree and eggs until combined. Add coconut oil, maple syrup, coconut sugar, and vanilla extract and stir again.
In a separate small bowl whisk together oat flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add whisked dry ingredients to the bowl of wet ingredients and stir until just combined. Add walnuts and mix again.
Split mixture evenly between 10 muffin liners. They should be ¾ full.
Lastly, stir together all ingredients for maple oat topping and add on top of batter-filled liners.
Move to the oven and bake at 350F for 20 minutes, or until a knife inserted comes out clean. Enjoy!

About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.