Best Pumpkin Muffins
It’s pumpkin season, and you know what that means, it’s time to fire up the oven, break out the cinnamon, and let your kitchen smell like pure fall magic. These gluten free pumpkin muffins are light, fluffy, and full of cozy, pumpkin-spice goodness. Made with oat flour and real pumpkin puree, they’re the kind of muffin that feels like a warm hug in baked-good form.
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Servings: 10
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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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Notes
*To make your own pumpkin spice you'll need: 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.
The muffins 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.
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.
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