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best gluten free pumpkin muffins

Gluten Free Pumpkin Muffins with Orange


  • Author: ashley
  • Prep Time: 5-10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: 6 muffins 1x
  • Diet: Gluten Free

Description

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. 


Ingredients

Scale

Oat-crumb topping

  • 3 tbsp coconut oil, solid and at room temperature
  • 1/4 cup oat flour
  • 1/4 cup rolled oats
  • 1/4 cup coconut sugar
  • pinch of salt

Wet ingredients

  • 1 large egg
  • 1/2 cup pumpkin puree, from a can
  • 1/2 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

  • 1/2 cup gluten-free all-purpose flour, I used King Arthur’s 
  • 1/2 cup blanched almond flour
  • 1/4 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. 

Make the muffins

  1. In a large mixing bowl, add all of the wet ingredients, whisk until fully incorporated. 
  2. 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. 
  3. While the muffin batter is resting, preheat the oven to 325°F.
  4. 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).
  5. Cool completely before enjoying. 
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

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