Gluten Free Pumpkin Muffins (One-Bowl!)
These easy, flourless, gluten free pumpkin muffins are made with almond flour or oat flour and come together quickly in just one bowl with canned pumpkin. A healthy treat you’ll want to make again and again!
About These Gluten Free Pumpkin Muffins
Allow me to introduce you to the best gluten free pumpkin muffins!
Made with oat flour or almond flour, these flourless pumpkin muffins are super moist, tender, and absolutely satisfying.
They’re also refined sugar free, with just a touch of natural sweetness from maple syrup.
Plus, they are made in just one bowl, so you don’t need any special equipment, plus prep and clean up is a breeze!
In place of traditional flour, this recipe uses almond flour or gluten free oat flour, making these quick pumpkin muffins, flourless but still completely delicious.
Canned pumpkin is also used as an easy way to add a healthy hit of vegetables, and also replace some of the oil found in traditional baking recipes.
Process & Tips
These gluten free pumpkin muffins are so easy because they use canned pumpkin and can be made in just one bowl!
If using oat flour, you can purchase pre-made gluten-free oat flour at many grocery stores and natural food markets or online.
Make sure you use gluten-free oats or gluten-free flour for this recipe, as regular oats and oat-flour can be cross contaminated with gluten.
Tip: Make your own gluten-free oat flour by placing 2 cups whole gluten-free rolled oats in a blender and blending until a coarse flour forms.
How to Store & Freeze Leftovers
Keep in a tightly sealed container at room temperature for 48 hours. Or store in the fridge for up to 3-4 days.
Past 4 days you’ll want to freeze any leftover muffins in the freezer, stored in a sealed ziptop bag or freezer friendly container for up to 2-3 months.
Tip: If you live in a high humidity environment, I recommend refrigerating your muffins after baking.
Ingredients & Substitutions
Refined coconut oil: Unrefined coconut oil will work, though it will make the pumpkin muffins taste a bit more like coconut. You can also substitute any neutral flavored oil such as avocado or canola.
Eggs: I haven’t tested this recipe with flax eggs or vegan egg replacer, so if you try it let me know how it turns out! Check the comments for notes from others who have experimented with making these egg free.
Canned pumpkin puree: Makes this recipe super easy, but fresh, cooked, pureed pumpkin will also work. Do not use pumpkin pie filling.
Maple syrup: Use honey as an alternative refined sugar free alternative.
Almond flour: Be sure to use almond flour, not almond meal for this recipe.
Gluten free oat flour: Buy pre-made gluten free oat flour, or make your own!
Pumpkin pie spice: Look for pumpkin spice on the spice aisle near the cinnamon. You can use cinnamon if you can’t find or don’t want to use pumpkin spice.
Chocolate chips: They’re optional, but feel free to add them. Look for dairy-free chocolate chips to keep this recipe dairy-free.
This Recipe Is…
Gluten Free Pumpkin Muffins (One-Bowl!)
- ⅓ cup melted refined coconut oil
- 2 large eggs
- 1 cup pumpkin puree
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups almond flour, or gluten free oat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- Heat the oven to 350F.
- Grease or line a 12-cup muffin pan.
- In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
- Add the almond flour or oat flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
- Pour in the chocolate chips (if using) and gently stir until combined.
- Spoon 2-3 heaping tablespoons of the batter into each muffin cup. Top with 3-4 chocolate chips, if using
- Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.