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Gluten Free Pumpkin Muffins with Orange

These ridiculously moist gluten-free pumpkin muffins are surprisingly refined sugar-free and have the best oat-crumb topping. Each one is naturally sweetened with orange and coconut sugar, AND they are easy to make!

This recipe makes six muffins for a total of $5.34. That works out to be about $0.89 per muffin.

If you love pumpkin as much as I do, you will want to check out this Creamy Pumpkin Lentil Soup, this Paleo Pumpkin Bread, and this Pumpkin Pasta Sauce.

A Gluten Free Pumpkin Muffin cut in half.

I understand your pain. It can be tricky when baking with gluten-free flour. I totally get it! With many gluten-free baked goods made, I find that using 1:1 gluten-free all-purpose flour can leave baked goods gritty.

However, I constructed the perfect sweet spot that makes these muffins gritty and is incredibly moist.

What’s that, my friends? Almond flour. I pair almond flour with equal parts gluten-free all-purpose flour, and it works!

You see, using almond flour alone is great, but it leaves baked goods overly moist. However, when paired with another moisture-sucking ingredient like gluten-free all-purpose flour, they make a great team.

A stack of Gluten Free Pumpkin Muffins on a serving platter.

Gluten-free pumpkin muffins ingredients

EggThis will help to bind the muffins together, which is essential for gluten-free baking.
Pumpkin PureeFrom a can is best.
Coconut SugarWill add natural sweetness and smokiness.
OrangeThis recipe uses the zest and juice.
Almond ExtractIt adds a nice sweet, nutty flavor.
Blanched Almond FlourIt adds more nuttiness and is a great gluten-free substitute.
Gluten-Free All-Purpose Flour BlendI used King Arther’s 1:1 Gluten-Free All-Purpose Flour Blend.
Other Essential IngredientsLike baking powder and kosher salt.

The oat-topping is optional and delicious. However, you will need rolled oats, oat flour, coconut oil, and coconut sugar to make it.

Ingredients and Cost

RECIPE COST: $5.34

PRICE PER SERVING: $0.89

  • 3 Tablespoons coconut oil – $0.54
  • ¼ cup oat flour – $0.47
  • ¼ cup rolled oats – $0.11
  • ¼ cup coconut sugar – $0.48
  • 1 large egg – $0.10
  • ½ cup coconut sugar – $0.96
  • 1 orange – $0.68
  • 1 teaspoon almond extract – $0.12
  • 1 cup gluten-free all-purpose flour – $0.36
  • ½ cup blanched almond flour – $0.96
  • ¼ teaspoon kosher salt – $0.01
  • 2 teaspoons baking powder – $0.30

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe FAQ’s

How long do you cook gluten-free pumpkin muffins?

I know many recipes call for baking muffins at 350 °F. However, with my careful attention to detail and keenness for a soft, moist baked good, I find that baking gluten-free muffins (and cookies) at a lower temperature of 325°F is the holy grail. So, for this recipe, you will bake the pumpkin muffins at 325°F for 30 minutes.
Again, baking at a lower temperature ensures that the center will be fully cooked without burning the tops.

Why are my pumpkin muffins gummy?

One culprit is letting the batter sit too long before baking. If the batter sits too long with the oat crumb topping, the oats will absorb the batter, resulting in a gummy texture instead of creating a crunchy topping while baking.

What makes a muffin light and fluffy?

Using an egg that is room temperature instead of cold from the fridge helps create a light and fluffy texture.

Is pumpkin puree the same as canned pumpkin?

Yes, pumpkin puree and canned pumpkin are the same thing. The ingredient you want to avoid is pumpkin pie filling, as that will not work in this recipe and can be substituted.

A Gluten Free Pumpkin Muffin cut in half and covered in vegan butter.

Enjoy these healthy gluten-free pumpkin muffins with a slab of warm butter (dairy-free if necessary). However, they are delicious on their own.

This recipe makes six muffins. Make sure to double-up on the recipe for a full dozen.

These muffins are the perfect fall flavor and make a great breakfast or afternoon snack.

Recipe Variations

  • Use vanilla extract instead of almond extract. Feel free to use what you have on-hand. If I were to recommend one, I would choose almond extract.
  • Add nuts like chopped pecans or shaved almonds. You can add them into the batter or in with the oat-crumb topping.
  • Instead of an egg, add a mashed banana. This will make the muffins vegan and add more sweetness. Furthermore, make sure that the banana is small.
A hand picking up a pumpkin muffin.

More Delicious Pumpkin Recipes

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

5 from 6 votes
A stack of Gluten Free Pumpkin Muffins on a serving platter.
Gluten Free Pumpkin Muffins with Orange
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Gluten-free pumpkin muffins that are naturally sweetened with coconut sugar and orange. They are dairy-free and perfect for a snack or quick breakfast. 

Course: Breakfast
Cuisine: American
Keyword: gluten-free, muffins, pumpkin
Servings: 6 muffins
Calories: 275 kcal
Jillian: Jillian
Ingredients
Oat-crumb topping
  • 3 tbsp coconut oil solid and at room temperature
  • ¼ cup oat flour
  • ¼ cup rolled oats
  • ¼ cup coconut sugar
  • pinch of salt
Wet ingredients
  • 1 large egg at room temperature
  • ½ cup pumpkin puree from a can
  • ½ cup coconut sugar
  • 1 orange zest, and juice of (about 1 tsp of orange zest and 1/4 cup freshly squeezed orange juice)
  • 1 tsp almond extract
Dry Ingredients
  • ½ cup gluten-free all-purpose flour I used King Arthur’s
  • ½ cup blanched almond flour
  • ¼ tsp kosher salt
  • 2 tsp baking powder
Instructions
Make the oat-crumb topping
  1. In a bowl, add all of the ingredients. Mix with a fork or use your hand to incorporate. A clumpy texture is the result and should be able to press together when pressed between your fingers. 
  2. Make the muffins

  3. In a large mixing bowl, add all of the wet ingredients, whisk until fully incorporated. 
  4. Next, add all of the dry ingredients into the wet ingredients.  Mix and fold with a spatula. No need to worry about over-mixing. This recipe does not contain gluten. Set aside on the countertop (uncovered is ok)  for 10 minutes. 
  5. While the muffin batter is resting, preheat the oven to 325°F.
  6. When ready, place 6 muffin wrappers inside the muffin pan indentions. Fill until 3/4 full. Add the oat crumb on top. Fill any leftover indentions with water and place them into the oven for 30 minutes or until a toothpick inserted comes out clean (you can also use a butterknife for this trick).

  7. Cool completely before enjoying. 
Nutrition Facts
Gluten Free Pumpkin Muffins with Orange
Serving Size
 
1 muffin
Amount per Serving
Calories
275
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
27
mg
9
%
Sodium
 
290
mg
13
%
Potassium
 
124
mg
4
%
Carbohydrates
 
37
g
12
%
Fiber
 
4
g
17
%
Sugar
 
17
g
19
%
Protein
 
6
g
12
%
Vitamin A
 
3266
IU
65
%
Vitamin C
 
12
mg
15
%
Calcium
 
127
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

6 Comments

  1. Shadi says:

    Love how fluffy these are! I bet the orange adds a lot of flavor!

  2. Dannii says:

    What a great way to use pumpkin. These muffins sound amazing.

  3. THese are so healthy but look amazing too! Perfect breakfast and snack to keep you feeling warm in the winter.

  4. Farah Abumaizar says:

    So not over pumpkin and these look delicious! Love that they are gluten free too. Thanks for the recipe!

  5. kushigalu@gmail.com says:

    Very interesting and new combination. Thanks for sharing.

  6. Pumpkin and orange muffin sounds so yummy.

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