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.
Like my super popular gluten free pumpkin bread, these oat flour pumpkin muffins are also naturally dairy-free, but you’ll honestly never notice because they are just so fluffy and delicious.
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…
Dairy FreeGluten FreePaleoVegetarian
Gluten Free Pumpkin Muffins (One-Bowl!)
Ingredients
- 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
Optional
Equipment
Instructions
- 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.
These muffins look amazing! I have been making a recipe with oat flour recently but I will have to try this one since I always have almond flour/meal.
Jess, I hope you enjoy the recipe! 🙂
Coconut oil isn’t mentioned in list of ingredients
Hi Joyce, it sure is! Coconut oil is the first ingredient on the list – 1/3 cup specifically. Perhaps try scrolling up a bit to see it.
I have a family member with nut allergy. Can I use regular flour? Or what nut free flour would you suggest?
Cindy, I’d start with oat flour, but it that’s not an option you an try regular flour. Let us know how they turn out! Full directions on making your own oat flour here: https://realfoodwholelife.com/blog/one-bowl-pumpkin-chocolate-chip-breakfast-cookies
I only ha e regular flour on hand right now. Can I use that instead of almond?
Rachel, I haven’t tested this recipe with regular flour but I image it would work. If you try it let us know how they turn out!
Can we use flex eggs to make this vegan..my daughter is egg intolerance
I haven’t tested this one with flax eggs, but I know that flax eggs work as a substitution for up to 2 regular eggs. So, I’m guessing they will work. If you try it let us know how they turn out!
I tried using flex eggs today. Instead of pumpkin I used banana. 2 flex eggs ( 2 tablespoon of flex and 5 tablespoon of water) It was soft in the inside when I take it out of oven ( even though the prick test said that its done). however, it "harden" after I let it rest. It has a chewy taste though. I have tried 2 other vegan recipes unsuccessfully. This is the first one which i have a decent muffin ( even though i think I need more work to get the egg replacement right. My 20 month old daughter was happy to have a muffin today.
Thinking of trying 1/4 cup of apple source and one flex egg ( instead of two) the next time… any other suggestion
I’ll have to experiment to see if I can come up with a solution for you, though it sounds like you’re on the right track! I also happen to love minimalistbaker.com for some really yummy egg-free baking options. 🙂
Fall has commenced in our house with these muffins! They came out perfect. I used mini chocolate chips. My family loved them. Thank you!
Melissa, yay, so glad you and your crew enjoyed this recipe!
Would this recipe work as a loaf? If so, what size would be best?
I’m sure it would, in a regular loaf pan. I’d try cooking for 45-55 minutes, until the sides begin to pull away and a toothpick comes out clean when inserted into the middle. Hope you enjoy.
wow, thank you for responding so fast! you are the best <3
Good morning, is there any way to sub. out the eggs?
Thank you!!!
Katie B
Hi Kathleen, I think these will work with flax eggs as a substitute! If you try it let us know how it turns out.
I love this recipe! I made it with my 3 year old and it’s a hit! I used oat flour instead because it was what I had on hand. These muffins are sweet and delicious! Perfect with coffee or for my little ones snack. Highly recommend!
Laura, great to know these work with oat flour and so happy to hear these were a hit with your and your littles. Definitely a pro tip to serve with coffee. Yum! Thanks so much for taking the time to leave a review!
These are delicious!
Loved them!
Yay, so glad you’re enjoying this recipe! Thanks so much for leaving a review!
These muffins are the best!! I make them almost every week now. I love that they are a one bowl recipe. So healthy and delicious!!
Oh yay, so glad you’re enjoying these Missy! Thanks so much for leaving a review!
Love these! I make them at least once a month, year round. They are a great on the go breakfast or after dinner treat.
Ohhhh, love it when a recipe becomes a “once a monther!” Thanks so much for leaving a review, Jill!