Yes, you can make gluten-free pumpkin muffins that are light and fluffy and do not compromise flavor or appearance with my healthy pumpkin muffin recipe. I’m excited to show you how easily you can make these muffins with oat and almond flour.
One of my favorite things is that they’re naturally sweetened with applesauce, maple syrup, and coconut sugar. They have all the delicious pumpkin season flavor with a quick crumb on top. The easy oat streusel gives the muffin tops a delightful texture and rich color. And, with half the sugar of a traditional muffin, you can enjoy this easy pumpkin muffin recipe as a breakfast, snack, or dessert.
Why You’ll Love This Healthy Pumpkin Muffin Recipe
- You only need a few major ingredients.
- It is super easy to make for an impressive result.
- The flavor-rich ingredients make it taste amazing!
- All the ingredients are easily digestible for a gentle tummy.
Pumpkin Puree: You can use sweet potato puree or butternut squash puree as a substitute for pumpkin puree.*
Applesauce: Unsweetened mashed banana or Greek yogurt can be used instead of applesauce.*
Maple Syrup: Honey or agave nectar can replace maple syrup. If using honey, use a bit less than 1/2 cup, as it’s sweeter than maple syrup.*
Eggs: For each egg, you can substitute with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 2.5 tablespoons water) for a vegan option.*
Light Olive Oil: You can use melted coconut oil, vegetable oil, or melted butter as an alternative to olive oil.
Apple Cider Vinegar: Lemon juice or white vinegar can be used instead of apple cider vinegar.
Vanilla Extract: Try using almond extract or any other extract you prefer for a different flavor profile.*
Oat Flour: If you need a gluten-free option, make sure your oat flour is certified gluten-free. Alternatively, you can use gluten-free all-purpose flour or a blend of rice flour and tapioca flour.*
Almond Flour: Replace almond flour with additional oat flour or another nut flour like hazelnut or walnut flour.*
Baking Powder and Baking Soda: If you’re out of one of these, you can use 2.5 teaspoons of baking powder as a substitute for both. If you need to replace just one, use 3/4 teaspoon cream of tartar + 1/2 teaspoon baking soda for baking powder and 1/4 teaspoon baking soda for baking soda.*
Pumpkin Pie Spice: Make your own by combining cinnamon, nutmeg, cloves, and ginger in the proportions you prefer. Typically, it’s a mix of 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger. You will have perfectly spiced muffins.
Salt: You can reduce or omit the salt if you’re on a low-sodium diet.*
Coconut Sugar or Brown Sugar: Use granulated white sugar, maple sugar, or a sugar substitute like erythritol or stevia for a lower-sugar option.*
Cinnamon: You can use ground nutmeg or allspice instead of cinnamon for a different flavor twist. For a stronger cinnamon flavor in the crumble you can increase it to 1 tsp cinnamon.
Salt: Reduce or omit the salt if desired.
Serving suggestions: You can sprinkle chocolate chips on top of the muffins before they bake. You can make jumbo muffins by using a larger muffin pan and increasing the bake time until they are lightly brown on the edges.
*I have not tested this substitution.
How to Make My Gluten-Free Healthy Pumpkin Muffin Recipe
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
Step 2: Prepare the Crumb Topping
Combine the oat flour, coconut sugar, cinnamon, and salt in a small bowl for the crumb topping. Mix until the ingredients are well combined. Set aside.
Step 3: Mix the Batter
In a large mixing bowl, combine the pumpkin puree, unsweetened applesauce, maple syrup, large eggs (or flax/chia eggs for a vegan option), light olive oil, apple cider vinegar, and vanilla extract. Mix until everything is well combined.
In the same bowl, add the oat flour, almond flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk until just combined. You can also use a mixer at medium speed. Be careful not to overmix; it’s okay if there are a few lumps.
Step 2: Make the Batter
Add your wet ingredients in a large mixing bowl, including eggs, maple syrup, orange juice, orange zest, coconut oil, cottage cheese, and vanilla extract. Whisk until well combined.
Add the dry ingredients, including oat flour, almond flour, baking powder, baking soda, salt, and ginger. Whisk until well combined. Stir in 1/2 cup of cranberries.
Step 5: Bake and Enjoy!
Place the muffin tin in the preheated oven and bake for approximately 26-28 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean. Keep an eye on them, as baking times can vary based on your oven.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Once the muffins are cool, enjoy them as a delicious breakfast, snack, or dessert. Store any leftovers in an airtight container at room temperature for a day or two, in the refrigerator for longer freshness, or freeze for later enjoyment.
Easy Pumpkin Muffin Recipe Notes
Gluten-Free Option: To ensure these muffins are gluten-free, use certified gluten-free oat flour. This is especially important if you have celiac disease or a gluten sensitivity.
Sweetener Adjustment: Adjust the sweeteners to your taste. If you prefer a sweeter muffin, you can add a bit more maple syrup or sugar. Conversely, if you’re looking to reduce sugar content, you can decrease the amount of sweeteners.
Flavor Variations: Get creative with your spices. Aside from pumpkin pie spice, you can experiment with other warm spices like cardamom, cloves, or allspice to change the flavor profile.
Vegan Option: To make these muffins vegan, replace the eggs with flax or chia eggs, as mentioned earlier. Also, ensure you choose a plant-based oil instead of the suggested olive oil.
Muffin Liners: It’s a good idea to use muffin liners to prevent sticking and make cleanup easier. If you don’t have liners, be sure to grease the muffin tin well.
Streusel Topping Texture: The crumb topping should have a crumbly texture. If it’s too wet, add more oat flour; if it’s too dry, add a bit more oil until you achieve the desired consistency.
Mixing Batter: Be careful not to overmix the batter. Overmixing can lead to tough muffins. Mix just until the dry ingredients are incorporated into the wet.
Baking Time: Oven temperatures can vary, so keep an eye on your muffins as they bake. They are done when a toothpick or skewer inserted into the center comes out clean or with a few moist crumbs clinging to it. Overbaking can result in dry muffins.
Cooling: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming too moist or sticky from trapped steam.
Storage: Store leftover muffins in an airtight container at room temperature for a day or two, or in the refrigerator for longer freshness. You can also freeze them for later use; just make sure they are well-wrapped to prevent freezer burn.
Enjoy Variations: These muffins are delicious as is, but you can also enjoy them with a smear of cream cheese or nut butter for extra flavor.
Easy Healthy Pumpkin Muffin Recipe with Oat Streusel
- 1 cup pumpkin puree
- 1/2 cup applesauce (unsweetened)
- 1/2 cup maple syrup
- 2 eggs
- 3 tablespoons oil (light olive oil is my fave)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1-1/2 cups oat flour
- 1 cup almond flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup oat flour
- 1/4 cup coconut sugar (or brown sugar)
- 2 tablespoons melted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
- Combine the oat flour, coconut sugar, cinnamon, and salt in a small bowl for the crumb topping. Mix until the ingredients are well combined. Set aside.
- In a large mixing bowl, combine the pumpkin puree, unsweetened applesauce, maple syrup, large eggs (or flax/chia eggs for a vegan option), light olive oil, apple cider vinegar, and vanilla extract. Mix until everything is well combined.In the same bowl, add the oat flour, almond flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk until just combined. You can also use a mixer at medium speed. Be careful not to overmix; it's okay if there are a few lumps.
- Divide the muffin batter evenly among the muffin cups using a cookie scoop or ice cream scoop for convenience, filling each about 3/4 full. The batter will be fairly thick, so you can use a spoon to help shape it so it has a mound in the center. This will help them bake with a higher dome top.Sprinkle the prepared crumb topping evenly over the muffin batter in each cup, pressing it gently to adhere.
- Place the muffin tin in the preheated oven and bake for approximately 26-28 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean. Keep an eye on them, as baking times can vary based on your oven.Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.Once the muffins are cool, enjoy them as a delicious breakfast, snack, or dessert. Store any leftovers in an airtight container at room temperature for a day or two, in the refrigerator for longer freshness, or freeze for later enjoyment.
I had this recipe saved to try and was hoping to make them this morning. I was gathering the ingredients and realized the recipe is incomplete. It calls for a little oat flour and I thought that was odd so I looked through the recipe and it calls for oat flour twice (but no measurements for either) and for almond flour, which is not in the ingredient list at all. I was very bummed, until I scrolled down to the comment section and realized the recipe was repeated again, but correct this time.
I use oat and almond flour all of the time and my recipes come out dry. I made these for breakfast and they are like store bought so soft and moist. My husband is not a fan of pumpkin and even he liked them. I have never had muffin from starch that were so soft and flavorful. Will definitely make these again.