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–+ servings
Several muffins on a wire rack, one halved and with butter on one half.
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5 from 3 votes

Gluten-Free Pumpkin Muffins

Moist and not too sweet, these gluten-free pumpkin muffins are made with almond and oat flour, rolled oats, and a pecan crumble topping.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 9 muffins
Author: Sophie

Equipment

  • Food processor
  • Measuring cups and spoons
  • 3 mixing bowls
  • Muffin tin

Ingredients

Muffins

  • 1 cup gluten-free rolled oats
  • 1 cup almond flour
  • ⅔ cup gluten-free oat flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon pumpkin spice
  • ¾ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 ½ cups pumpkin puree
  • ¾ cup coconut sugar
  • ⅓ cup olive oil
  • 1 teaspoon lemon juice or apple cider vinegar
  • ¼ cup non-dairy milk
  • 1 teaspoon vanilla extract

Crumble Topping

  • 3 tablespoons coconut sugar
  • 3 tablespoons oat flour
  • 2 tablespoons roughly chopped pecans
  • 2 teaspoons olive oil
  • 1 pinch pumpkin spice or cinnamon
  • 1 pinch sea salt

Instructions

  • Preheat the oven to 375°F (190°C) and add muffin liners to 9 cups in a standard 12-cup muffin tin.
  • Add the rolled oats to a food processor or dry-ingredient safe blender and mix until they turn into a coarse flour.
    1 cup gluten-free rolled oats
  • Add the ground oats, almond flour, oat flour, arrowroot, baking powder, salt, and spices in a bowl. Stir to combine.
    1 cup almond flour, ⅔ cup gluten-free oat flour, 2 tablespoons arrowroot powder, 1 teaspoon pumpkin spice, ¾ teaspoon baking powder, ½ teaspoon sea salt
  • In a separate bowl combine the pumpkin, oil, lemon juice, sugar, milk and vanilla, stirring well.
    1 ½ cups pumpkin puree, ⅓ cup olive oil, 1 teaspoon lemon juice or apple cider vinegar, ¼ cup non-dairy milk, 1 teaspoon vanilla extract, ¾ cup coconut sugar
  • Add the pumpkin mixture to the dry ingredients and stir until just combined.
  • Make the crumble topping by mixing all of the crumble ingredients in another mixing bowl until well combined.
    3 tablespoons coconut sugar, 3 tablespoons oat flour, 2 tablespoons roughly chopped pecans, 2 teaspoons olive oil, 1 pinch pumpkin spice or cinnamon, 1 pinch sea salt
  • Divide batter amongst 9 lined muffin cups and sprinkle the tops with a little bit of crumble on each muffin. Bake for about 25 minutes, or until the tops spring back when lightly touched.
  • Cool the muffins on a wire rack. Store in a sealed container at room temperature for up to three days.

Nutrition

Serving: 1muffin | Calories: 263kcal