Gluten Free Pumpkin Muffins with Orange

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

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

Egg	This will help to bind the muffins together, which is essential for gluten-free baking.
Pumpkin Puree	From a can is best.
Coconut Sugar	Will add natural sweetness and smokiness.
Orange	This recipe uses the zest and juice.
Almond Extract	It adds a nice sweet, nutty flavor.
Blanched Almond Flour	It adds more nuttiness and is a great gluten-free substitute.
Gluten-Free All-Purpose Flour Blend	I used King Arther’s 1:1 Gluten-Free All-Purpose Flour Blend.
Other Essential Ingredients	Like 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.

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. ♡