It's pumpkin season, and you know what that means, it's time to fire up the oven and let your kitchen smell like pure fall magic. These gluten free pumpkin oat muffins are soft, fluffy, and full of cozy, pumpkin spice. If you're looking for the best pumpkin muffins for a quick fall bake, this recipe is easy to make and perfect for busy morning or cozy weekends.
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Here's the thing, you don't need to be a professional baker to make muffins that taste like they came straight from a bakery case. If your mornings are a little hectic (whose aren't?), this is the kind of recipe that gives you soft, tender muffins with zero fuss. They're perfect for breakfast (like this oatmeal with pumpkin recipe), snacks, or those "I just need something pumpkin right now" moments.
I've made a lot of muffins over the years with 4 kids and a ton of snacks and lunch boxes, and these gluten-free pumpkin muffins maintain that same perfect muffin texture we all love. Canned pumpkin is used as an easy way to add veggies, and also replace some of the oil found in traditional baking recipes.
Plus, they're made in just one bowl, so you don't need any special equipment. And prep and clean up is a breeze.
Pumpkin people, this is your moment. And if you're fully leaning into fall baking, don't miss my baked oatmeal with pumpkin, pumpkin bread, pumpkin cookies, or sweet potato muffins too.
Jump to:
- These Oatmeal Pumpkin Muffins Are Great for Any Time of the Year!
- Gluten Free Pumpkin Muffins Ingredients
- Substitutions and Variations
- How to Make Pumpkin Oatmeal Muffins
- Tips for Making the Best Pumpkin Muffins
- Pumpkin Oat Muffins FAQs
- Serving Suggestions
- How to Store Pumpkin Oat Muffins
- More Muffin Recipes You'll Love
- 📖 Recipe
- 💬 Comments
These Oatmeal Pumpkin Muffins Are Great for Any Time of the Year!
- Made with wholesome oat flour: Naturally gluten free, hearty, and full of fiber, like this sweet potato bread recipe.
- Moist and tender: Pumpkin puree and warm spices create a soft, melt-in-your-mouth texture.
- Simple ingredients: No complicated flour blends, no gums, no weird textures that can sometimes come with gluten free bakes.
- Perfect for fall or year-round baking: They freeze beautifully without crumbling when thawed, and are ideal for meal prep.
Gluten Free Pumpkin Muffins Ingredients
Ingredient Notes:
- Pumpkin puree: The star of the show. Use pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices). It brings natural sweetness, moisture, and that unmistakable pumpkin flavor we love in fall baking.
- Oat flour: This gives your muffins a soft, hearty texture that still stays light and fluffy. Oat flour also adds a subtle nuttiness, making every bite feel wholesome and satisfying.
- Maple syrup & coconut sugar: Natural sweeteners that complement the warm spices instead of overpowering them. Maple syrup keeps the muffins moist, while coconut sugar adds a touch of caramel-like depth.
- Eggs (or flax eggs): These provide structure and lift, helping your muffins rise beautifully. Flax eggs work as a great plant-based alternative without sacrificing texture.
- Baking powder + baking soda: This duo ensures a gentle but reliable rise, giving your muffins that perfect rounded top and soft, airy crumb.
- Pumpkin pie spice: This cozy spice blend delivers that classic pumpkin spice flavor, warm, aromatic, and full of fall vibes. It's what makes your kitchen smell incredible while they bake.
- Coconut oil: A little fat goes a long way. The oil add richness and moisture, keeping the muffins tender without being greasy.
- Sea salt: Just a pinch sharpens all the flavors. It balances the sweetness and brings out the earthy pumpkin and spice notes beautifully.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Flax eggs make an easy swap for regular eggs without losing structure.
- Fold in a ½ cup of dark chocolate chips, chopped nuts, pepitas, or dried fruit to the batter right before baking.
- Add a streusel topping like on these pecan banana muffins for a little crunch.
How to Make Pumpkin Oatmeal Muffins
This is a super simple method if you've ever wondered how to make pumpkin muffins. The batter comes together in one bowl, and the result is soft, fluffy oatmeal pumpkin muffins that smell like fall while they bake.
- Wet ingredients: In a large mixing bowl, whisk together pumpkin puree, milk, eggs, coconut sugar, maple syrup, coconut oil, and vanilla extract, until smooth and well combined.
- Dry ingredients: Sift in the oat flour, pumpkin pie spice, baking powder, baking soda, and sea salt. Gently mix until everything is just combined. Fold in the oats.
- Fill and bake: Divide the batter evenly among the 10 prepared muffin cups. Bake in a 350°F hot oven for 24-28 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool and enjoy: Let the muffins cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Tips for Making the Best Pumpkin Muffins
- Make sure to use canned pumpkin puree not pumpkin pie filling.
- Don't overmix the batter. Overmixing can lead to dense muffins.
- To get that signature bakery-style dome on your pumpkin oatmeal muffins, make sure your oven is fully preheated. How long to bake pumpkin muffins depends a bit on size, but for regular muffins, 24-28 minutes at 350°F gives you perfect results.
- However, muffin size matters. Adjust bake time for mini (about 10-15 minutes) or jumbo muffins (about 30-35 minutes).
- Gummy center? You may have added too much liquid or underbaked. Bake until the tops spring back lightly, and cool completely.
- This recipe makes 10 muffins. Adding water to the two empty muffin cups encourages even baking, a little trick that I feel makes a big difference.
Pumpkin Oat Muffins FAQs
Yes! Pumpkin puree brings in natural moisture, and oat flour holds it well, giving you soft muffins without the dryness some gluten free recipes can have.
Not if you mix them correctly. Oat flour creates a tender, almost cake-like crumb when you don't overmix the batter.
They keep well at room temperature for up to 2 days in an airtight container, or in the fridge for up to 5 days. You can also freeze them for up to 3 months.
Yes! Substitute the eggs with flax eggs: whisk 2 tablespoons of ground flaxseed meal and 5 tablespoons of warm water. Let the mixture sit for 10-15 minutes to thicken into a 'goopy' or gelatinous consistency before using it in place of two eggs in your recipe.
Oat flour is naturally rich in fiber and whole grains, making these muffins a nourishing option.
The combination of oat flour, real pumpkin puree, and warm fall spices gives these pumpkin oatmeal muffins a soft, fluffy texture with big cozy flavor.
Serving Suggestions
- Enjoy the muffins warm with a smear of almond butter or your favorite nut or seed butter.
- Pair with yogurt (dairy-free or dairy-full), or a green smoothie for a balanced breakfast.
- Top with a drizzle of maple syrup for an extra fall touch.
How to Store Pumpkin Oat Muffins
- Room temperature: Store muffins for up to 2 days in an airtight container.
- Refrigerator: Store muffins in the fridge for up to 5 days.
- Freezer: Muffins can be stored in the freezer for up to 3 months, individually wrapped or in a freezer bag.
More Muffin Recipes You'll Love
📖 Recipe
Best Pumpkin Muffins
Ingredients
- 1 ¼ cup (306 grams) canned pumpkin purée not pumpkin pie filling
- ½ cup (122 grams) non-dairy milk room temperature
- 2 large eggs room temperature
- ¼ cup (40 grams) coconut sugar
- ¼ cup (80 grams) pure maple syrup
- ¼ cup (55 grams) coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 grams) oat flour
- 2 teaspoons pumpkin pie spice*
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup (82 grams) old-fashioned rolled oats
Instructions
- Preheat your oven to 350°F. Line a standard 12-cup muffin tin with 10 muffin liners, leaving two empty. (Tip: Add a little water to the empty cups. This creates steam that helps the muffins bake evenly and prevents your pan from warping.)
- In a large mixing bowl, whisk together pumpkin, milk, eggs, coconut sugar, maple syrup, coconut oil, and vanilla extract until smooth and well combined.1 ¼ cup canned pumpkin purée, ½ cup non-dairy milk, 2 large eggs, ¼ cup coconut sugar, ¼ cup pure maple syrup, ¼ cup coconut oil, 1 teaspoon vanilla extract
- In the same bowl, sift in the oat flour, pumpkin pie spice, baking powder, baking soda, and fine sea salt. Gently mix until everything is just combined. Fold in the oats, and if you're adding chocolate chips or chopped nuts, fold them in now too.1 ¾ cups oat flour, 2 teaspoons pumpkin pie spice*, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon fine sea salt, 1 cup old-fashioned rolled oats
- Divide the batter evenly among the 10 prepared muffin cups. Add water to the two empty muffin cups to encourage even baking. Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Let the muffins cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely.
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