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.
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.
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.
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.
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.
Using an egg that is room temperature instead of cold from the fridge helps create a light and fluffy texture.
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.
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.
- 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
- Pumpkin Pasta Sauce
- Almond Flour Pumpkin Cake Balls
- Paleo Pumpkin Bread
- Creamy Cannellini Pumpkin Soup with Spinach (vegan)
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. ♡
- 3 tbsp coconut oil solid and at room temperature
- ¼ cup oat flour
- ¼ cup rolled oats
- ¼ cup coconut sugar
- pinch of salt
- 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
- 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
Make the oat-crumb topping
- 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.
- Make the muffins
- In a large mixing bowl, add all of the wet ingredients, whisk until fully incorporated.
- 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.
- While the muffin batter is resting, preheat the oven to 325°F.
- 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).
- Cool completely before enjoying.